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Orange cheesecake

Orange cheesecake


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Wheat:

Beat the egg whites until stiff. In the rain, add the sugar and continue beating. Mix the flour with the baking powder and cocoa and mix lightly with the egg foam. Put the mixture in a tray lined with oil and flour and bake for 15-25 minutes in the preheated oven.

Cream:

Rub the butter with the caster sugar and vanilla essence. Then mix with the cheese and mix well until foamy. Optionally you can put raisins (which have been previously soaked in a little warm water)

Glaze:


Mix the pudding powder with the sugar and a little orange juice.

The rest of the juice is boiled and when it boils, put the pudding powder, stirring carefully, so as not to form lumps.


After the countertop has cooled, put the cream on top, and then the icing. Leave to cool for 2-3 hours after which it can be served


Vanilla Orange Cheesecake with Orange Glaze

I made this Vanilla Orange Cheesecake with Orange Glaze with my dad in mind. I can remember how much he loved Orange Creamsicles when I was a growing up. My dad was basically one of the kids. He would stand in line with us at the ice cream truck, not just to buy us a treat, but to snag one or two for himself too!

Unfortunately, I don't get to see my parents much. They moved down to Florida a long time ago. I would actually move down there, but my fiancé absolutely hates the weather there. So here we stay, 1000 miles away. And, here I am making cheesecake with fresh oranges , likely from Florida, that tastes like those orange creamsicles my dad loves so much!

Why This Recipe Works

  • This cheesecake is decadent, yet light. It & # 8217s a from scratch recipe that is perfect for entertaining.
  • Fresh oranges add the best flavor to both the cheesecake and the orange glaze on top. There is orange zest in the cheesecake filling, and the Orange Glaze is made from fresh squeezed orange juice.
  • Cheesecake is a great make ahead dessert recipe.

How to Make Vanilla Orange Cheesecake with Orange Glaze

Set your cream cheese out to come to room temperature about an hour before you begin preparing the cheesecake. Zest and juice the two oranges and set aside.

Preheat your oven to 350 ° F.

Create!

For the graham cracker crust, melt the butter in the microwave on 15-second increments. Combine the butter with the graham cracker crumbs and sugar until everything is moist.

Press the graham crackers crumbs into the bottom of a 10-inch springform pan. If you use a smaller pan, you will need to adjust the baking time a bit. Set aside.

To make the filling, add the cream cheese and sugar to the bowl of an electric mixer. Beat until creamy and smooth.

Lower the speed and add the vanilla extract and orange zest.

Then, add the eggs one at a time. Continue to mix until the eggs are well combined.

Pour the filling into the crust and place the pan in the oven to bake for 45-50 minutes, or until the center is just slightly jiggly.

When the cheesecake has about 15 minutes left of cooking time, prepare the Orange Glaze.

Add the orange juice, brown sugar, and corn starch to a small saucepan over medium heat. Once boiling, cook for an additional 15-30 seconds, until the mixture starts to thicken. Remove from the heat. It & # 8217s okay if the glaze cools some while the cheesecake finishes baking.

Once the cheesecake is done baking, remove from the oven, and pour the glaze over the top, using a silicone spatula or brush to spread it around.

Chill the Vanilla Orange Cheesecake in the refrigerator for at least 4 hours before serving.

Present!

Serve as is, or add some fresh whipped cream!

Tips & Techniques for the Best Vanilla Orange Cheesecake

  • Set your cream cheese about an hour before you begin preparing the cheesecake to allow it to come to room temperature.
  • Use a silicone spatula or brush to spread the orange glaze on to the top of the cheesecake.
  • If you use a smaller springform pan, you may need to cook the cheesecake a bit longer since it will be thicker.
  • Store cheesecake loosely covered in the refrigerator and use within a week. You can also freeze cheesecake (without the glaze for best results) in plastic wrap or freezer bags. Use within 6 months.
  • Can you make cheesecake ahead of time? Yes, you can store a cheesecake in the refrigerator for up to a week or in the freezer for up to 6 months.
  • How do you know when a cheesecake is done cooking? Cheesecake is done cooking when it & # 8217s still slightly jiggly in the middle, but not soupy. If it starts to crack, it is over-baked.
  • Can you substitute store-bought orange juice for fresh orange juice? Yes, this should work just fine.

Other Recipes to Try

Love this Vanilla Orange Cheesecake recipe? Be sure to follow me on Pinterest, Instagram, and Facebook for more!


Chocolate Orange Cheesecake

1 3/4 cups Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Chips
6 ounces shortbread cookies, crushed
1/4 cup butter, melted
16 ounces cream cheese (for filling)
1 3/4 cups sugar (for filling)
1/3 cup orange juice concentrate (for filling)
3 large eggs (for filling)
1 1/2 cups sour cream (for topping)
6 tablespoons sugar (for topping)
2 tablespoons orange juice concentrate (for topping)

  1. Preheat oven to 325 & degF.
  2. Combine cookies and butter with a fork.
  3. Press into the bottom of a 9-inch spring-form pan and slightly up the sides.
  4. Bake 15 minutes. & Acirc & Acirc & # 160 Cool.
  5. Melt 1 & frac12 cups chocolate chips at 30-second intervals, stirring after every 30 seconds until melted. & Acirc & Acirc & # 160 Cool.
  6. Beat cream cheese and 1 & frac34 cups sugar until smooth.
  7. Add 1 & frac12 cups chocolate chips, 1/3 cup orange juice, and eggs, one at a time.
  8. Pour into crust, and bake 50 minutes.
  9. Cool 10 minutes.


    No Bake Chocolate Orange Cheesecake

    NO BAKE CHOCOLATE ORANGE CHEESECAKE & # 8211 rich, moist and flavorful cheesecake! If you love chocolate and orange together, this cake is for you!

    Chocolate and orange is a yummy flavor combination that will seriously excite your taste buds. This easy no bake Chocolate Orange Cheesecake is everyone’s favorite.

    If you have never had chocolate and orange together, then I & # 8217m sorry to inform you, you are sadly missing out. It is one of the best combinations that I have ever had. Chocolate and the citrus play of one another so well.

    Chocolate Orange Cheesecake features an Oreo crust, orange cheesecake layer, chocolate cheesecake layer and chocolate topping. This delicious dessert takes a matter of minutes to prepare and all you need to do is let it chill in the fridge for a few hours before serving.

    If you love creamy and easy recipes and no-bake cheesecake, then this Chocolate Orange cheesecake is one you will love. It & # 8217s usually my go-to recipe when I & # 8217m looking for a quick dessert to make.

    It & # 8217s is no secret how much I love cheesecake. Everything about the flavor of cheesecake completes my soul with every bite. I am always satisfied with Orange I really like them. They give freshness to every dessert. It is not very easy to find a moist and delicious cake every time we want something for dessert.

    I always look for something interesting and I don’t like to make something I have made before. I like to make something which will be delicious and nice to my children because it is most important to me. I know that I won’t make a mistake with this Easy Chocolate Orange Cheesecake.

    Chocolate is always a real choice and I know that everyone will eat chocolate dessert and enjoy it. Chocolate is an ingredient which will be part of my kitchen forever because we are real chocolate lovers.

    This is one real and powerful combination. This cake is super sweet and it really melts in your mouth so it is a perfect choice for real chocolate and orange lovers. I warmly recommend you to make it and I know you will be satisfied. Enjoy!

    Related Posts - More recipes you might like:

    No Bake Chocolate Raspberry Cheesecake - very nice combination of raspberries, chocolate and cheese! So smooth, creamy and moist! & Hellip

    PEANUT BUTTER CHOCOLATE CHEESECAKE - NO BAKE - is a quick and easy Oreo, peanut butter and chocolate dessert & hellip

    NO BAKE SUMMER ORANGE CREAMSICLE CHEESECAKE - is a light dessert recipe that is perfect for summer. This amazing & hellip

    Layered Chocolate Cheesecake with Oreo Crust - creamy, moist and very delicious cake! Perfect for every occasion and so & hellip


    Related Video

    Try this reciepe w / o the expresso powder for a fab. chocolate orange cheesecake. I cant sleep with all the caffeine and everybody raves about it this way.

    I made this for my birthday and it was a hit. I didn't think the coffee flavor was too strong at all, but I used instant coffee granules instead of instant espresso, and maybe that & # x27s not as strong? I was also afraid I had under-cooked it, because it was still a little jiggly in the middle when I added the sour cream topping, but it was still really good and had a nice silky texture.

    I made this cheesecake a few times in the late 90 & quots and early 2000 & # x27s to rave reviews of my guests. I was heart broken that after a move in 2006 that I couldn’t find the recipe any where. My sister suggested I do a search and bingo here it is again. I canâ & # x20AC; & # x2122; t wait to whip this winner cheesecake up again.

    Well - I was excited to make this but ended up not thrilled with the results. On the plus side 1) crust was good 2) cheesecake baked great - did not crack 3) easy to make - but I really was expecting a more subtle coffee flavor and that is not what we got. I made it 48 hours in advance as suggested by another cook. If you are truly looking for orange and coffee flavors in a cheesecake, I would make this crust, find another orange cheesecake recipe and use the topping here in this recipe - and then you would have layers of flavor. If you want a strong coffee flavored cheesecake - this is your recipe - go for it.

    So excited to find this recipe! Ten years ago, this was the number one most requested cake I was asked to bring to a family function. Havenâ & # x20AC; & # x2122; s make it in five or six years and will be making it this weekend for my sonâ & # x20AC; & # x2122; s 22nd birthday.

    This was a very tasty cheesecake! The combination of chocolate and orange is always good, and the addition of coffee provides yet another layer of complexity. Thanks to previous reviews, I increased the bittersweet chocolate slightly and decreased the coffee in the filling. As a result, I thought the balance was quite nice a pleasantly obvious coffee flavor that wasn't overpowering. For the crust, I used chocolate wafers with a lot of orange zest (didn & # x27t have the Pepperidge Farm). The crust worked well with the cheesecake. Overall, this was good, but not outstanding enough that I would make it again.

    I made this for the third time. It is very, very good.

    I & # x27ll have to second on North Reading, MA & # x27s comment. I was expecting the chocolate to be more pronounced than the espresso. Not that it wasnâ & # x20AC; & # x2122; t good. just different than I expected. Maybe it was the Medaglia D & # x27Oro brand espresso powder that I used that was very strong. I could see getting a caffeine buzz from eating it! Steer young children away. Crust was excellent. As always when I bake a cheesecake, or something with custard, I placed the pan in a bain marie while baking. Helps to ensure a gentle, and even cooking method. Made a spiderweb design on top with extra batter by making circles within circles, then dragging a wooden skewer in criss-cross fashion. Made for a Halloween potluck after all.

    I & # x27ve made this three times so far. It needs to chill for 48 hours for the flavors to blend. Itâ & # x20AC; & # x2122; s a great cheesecake. We really enjoy it. It also works well with reduced fat cream cheese, and fat free sour cream.

    I vegan-ized this recipe (made it with soy cream cheese and tofu, egg replacer powder, and graham cracker crumbs, cocoa powder and orange zest in lieu of Milanos, left out the topping altogether) and loved it! Others didn & # x27t like the combination of coffee and orange, though - maybe just mocha or just chocolate and orange would be a more popular mix.

    Just excellent! I was lazy and added all the batter to the filling. After the cake was done I pushed some chocolate lace decorations by Betty Crocker to make an elegant design on the top. Drizzle a little Silver Palate Orange Chocolate topping on the plate and you have a very nice presentation.

    Of all of the cheesecakes I have ever made, this is my personal favorite. The blend of orange and coffee flavors reminds me of one of my very favorite tiramisu recipes. I love orange, so I substitute orange cappuccino powder for the espresso powder which carries the orange flavor into the topping. I finish each piece with an orange slice and a healthy dollop of coffee-flavored whipped cream rather than chocolate curls. I am not a coffee drinker, and you don’t have to be one to love this cheesecake. Besides, I am always looking for an excuse to eat Orange Milano cookies. Hey, who isnâ & # x20AC; & # x2122; t?

    Sinfully delicious. For the crust, I melted the butter and added it to cookie crumbs. This made the crust a little hard to slice. I baked the cake for 55 minutes, as at 50 minutes it was still very shaky in the middle. Garnished with shredded orange peel around the plate, chocolate curls and thin orange slices on top. Also, wasnâ & # x20AC; & # x2122; t able to find instant espresso powder in my area, so substituted an instant granulated coffee. This tasted great, so imagine the espresso would have intensified the flavor if you can find it. I & # x27m making this again this weekend for another dinner party.

    Superb! Make sure it is cooked through. The first time I made it, it was too runny.

    This was good, but I love bittersweet chocolate better than you know what, and there should have been more of it and less coffee, to my mind. Next time I & # x27ll cut the coffee about in half and increase the chocolate to 6 oz.

    I love a good cheesecake and this is good. Really good. Great. Oh, just go make it already!

    I save my magazines, and looked to see if there was a photo of this and there was. (Just to see the finished product) I made this for a cookout and received a lot of & quotoh yeahs & quot & quotawesomes & quot and & quotyums. & Quot I will surely make. this again. I think I may melt the butter for the crust first. I have a small food processor and had a & quotgood & quot time trying to process everything at once. Great cheesecake.

    Wonderful recipe! Definitely one of my favorites. Instead of the suggested topping, I topped this one with a Grand Marnier Fruit salad to make the liquer a stronger part of the cheesecake. The extra fruit and liquer on top also makes for a livlier presentation!

    My mother-in-law actually drooled! HaHaHa!

    The flavors in this cheesecake are absolutely delicious. My family loved the unique combination of orange and mocha! Although I like to try new cheesecake recipes rather than repeating ones I have made before, I have actually made this cheesecake several times over the past several years because it is SO GOOD (and my 9-year old son keeps asking for it)!


    Orange Cheesecake Ingredients

    • Graham Crackers Crumbs: You can buy them pre-crushed, or buy sheets of graham crackers and blend them into crumbs using food processor.
    • Granulated Sugar: Our sweetener for the cheesecake and crust.
    • Unsalted Butter: Our binder for the graham cracker crust. Salted butter will work in a pinch!
    • Cream Cheese: Bricks of full-fat cream cheese works best. Make sure the cream cheese is at room temperature or softer before you begin.
    • Whole Milk Ricotta Cheese: Also at room temperature!
    • Vanilla Extract: Just a dash enhances all of the flavors:
    • Eggs: Use large eggs, and bring them to room temperature before you begin.
    • All-purpose Flour: Just a touch thickens up the cheesecake base.
    • Orange Juice: Fresh OJ works best! I suggest buying 3 to 4 heavy oranges to ensure you have enough.
    • Orange Zest: Finely grated!
    • Cranberries: Fresh or frozen will work!
    • Brown Sugar: Adds sweetness and depth of flavor to the cranberry sauce.
    • Grand Marnier: Just a splash enhances the orange flavor! Optional, but oh so delicious!
    • Water: plain H20 thins the sauce without adding any sweetness.

    PRO TIP: BE SURE NOT TO OVERBEAT YOUR CHEESECAKE BATTER! THIS ALLOWS TOO MUCH AIR INTO THE BATTER, AND WILL CAUSE THE CHEESECAKE TO EXCESSIVELY RISE IN THE OVEN, THEN COLLAPSE WHEN REMOVED. TO MAKE A SILKY SMOOTH BATTER WITHOUT OVERBEATING, FULLY BLEND THE CREAM CHEESE BEFORE ADDING THE REMAINING INGREDIENTS.


    Cheesecake (Cheesecake)

    Camy, I've been answering this question lately. That means you recently discovered my blog :) I'm not married.

    if you are not married I think you will receive some proposals in private =)) very strong blog, congratulations :)

    Thanks, Ella. I don't know what kind of proposals you mean: D, but I confess that I also receive messages in private :))

    Robert, but you're a murderer. if I was "heavy" :)), I would definitely lose.
    I kept it in my recipe book, thank you, it looks great.

    With pleasure, I hope you try it soon. Should I warn pregnant women at the beginning of the cheesecake recipe that it is not advisable to read it to the end? :)

    The recipe is worth remembering. I wish you many interesting recipes below!
    Olivi

    Thanks Olivia, I hope it's not the only recipe on the blog you want to remember)

    Ellerinize, emeğinize sağlık. Çok leziz ve iştah kabartan bir görüntüsü var.

    Thanks for cheesecake. I'm trying it this weekend to see if it works out for me.
    Tell me, for 18 people I should make 2 cheesecakes, right?
    I feel like biting from the last picture :))))

    Ama, I think it should be enough. But if the other 17 people are as greedy as you, then I'm glad that 2 cheesecakes are insufficient :)))

    Ha! Ha! very strong your answer! After you are a good cook, you are also nice! Do you have a defect too? :))
    Alina.

    Alina, it's true that I'm full of flaws. And, unfortunately, I'm not even as good a cook as I seem. Yes, I'm nice :))

    You have some great recipes! I also made the apple cake and the cookie sheet and it turned out delicious. I think I'll try this one too because it's very appetizing :).

    I'm glad you like (but especially that you come out!) My recipes. I understand you like cookie cakes, maybe you should take a look at the bomb recipe from biscuit.

    I made this one too :). It turned out super good. The slightly crispy top and the taste of sweet cheese with vanilla and lemon is indescribable. I put it a little too hot and the top was a little syrupy. But when it cooled down it was super good. It looks exactly like the one in your picture, only instead of strawberries they were apricots. Carmen.

    Carmen, this is exactly the idea when I write the recipes: everything should come out the same as in my pictures. I understand you didn't have the patience at the end. :) I even specified in the recipe that the topping must be allowed to cool before putting it on the cheesecake. However, it did not influence the final result too much.

    It looks great, you really made me want it, you know how to thank me.
    Thanks and congratulations for the selection made.

    Next summer I will come to your camp for 30 days! Do you know how many cheesecakes I made over the weekend? 1? Not ! 2? Not ! 3. I ate because I broke! There was more traffic in the kitchen than on DN1. At the second cake, people didn't even bother to put it on their plate, they ate directly from the plate. You MUST make a detox menu. a salad with water and air. something light. as at this rate. And when I think that the meal and fun season has opened for me. I keep it that way until New Year's Eve!

    Hehe, well if you cook so much, then I won't let you go until the end of summer! : D So don't get too tired until then, close this fun season :))

    Congratulations for the blog / site. As a recommendation for the future for all recipes: write down the degree of difficulty of making the preparation and possibly the time. I'm still growing!

    Thank you, Catalin. I don't think I will write the degree of difficulty and the time of preparing the recipes because everything is relative. For example, a recipe that seems complicated to me is perceived as extremely simple by my mother. And the time can vary greatly, depending on the skill and experience of the cook. Or maybe the fun with which he does it: D - I noticed that even I sometimes prepare a simple omelet in 5 minutes and sometimes in 15 minutes. :) So I don't know how much I would help readers. Anyway, thank you for the suggestion. But you made me think now: how long did it take me to make this cheesecake? :)

    In addition, I would be discouraged by a high degree of difficulty, so I don't know, I feel like it, from your descriptions it seems easy to whip him and maybe something will come out of me.
    Alina.

    You should definitely make that mention: d

    I made the cake. I had a very good cream cheese, neither too sweet nor too sweet, but the top was a little bitter. I used digestive biscuits from Gulon. I imagined the cake to be finer, more special, but it is not. I associated it with those with mascarpone. Overall it is tasty but not fine. :)
    Alina.

    Alina, I don't know what those cookies are like, it's the first time I've heard of them, but they probably made the countertop a little bitter. I think that cheesecake can not be associated with mascarpone cakes, they are usually a kind of less consistent cream.

    I make it with Philadelphia cream cheese and it turns out delicious, very fine.

    I haven't tried it, so I can only take your word for it :) I've never given too much importance to the cheese used in cheesecake.

    Wow, super looks !! I really like the cheesecake, and your presentation is sensational!

    Paula, initially I thought of putting the topping more to look good in the images of the recipe, but then I realized that it contributes quite a lot to the taste of the cheesecake.

    I tried the recipe. and it really came out :)) I am very excited about your site !! I will definitely try other recipes here !! Have a nice day everyone!

    Alexandra, you don't seem to expect your cheesecake to come out, so I'm even more glad to hear that :) And I want you to be just as excited about the recipes found on my site.

    Howdy. again on your blog. I have the cake in the oven. but the oven is not electric. so I hope I don't burn the cake. and after the first seconds there was a lot of smoke in the kitchen ... so I have to go check the tray. So - I laid 5 eggs, because I didn't read very carefully where the other 2 gabenus are placed - what will happen? Si ptr. toping, I have no starch. what can i put. some semolina doesn't work? :)) or tapioca pearls - after I give them through the sugar grinder?
    Daddy, long live your family. and if my spots don't remain satisfied. then I'll hire you for a week, because my son's birthday is coming and he wouldn't spoil a cake like McQueen's lightning or Blackie's horse.

    Hi, the smoke is not a cause for concern, probably a little melted butter flowed around the joint of the cake form and burned in the oven.
    I don't think your inattention caused much damage to the cheesecake, but the two yolks you didn't put on for sure influenced its color.
    Starch can be replaced with flour, there is no point in complicating yourself with tapioca pearls :))
    I don't really like cooking so much that I want to do this for a week, I'd rather come and see & quotCars & quot with the little one: D

    ok..so the result comes back - my biscuits burned a little - but no cause for concern. Worrying ptr. to me it was the fact that they were too crumbly & the biscuit maker & quot - to be able to shape it on the edges I dripped some more water!
    I understand for what were the 2 yolks - so it was very ok and without.
    I toasted it with tapioca powder and berries and the result was like a jelly. which looks insane, it will be showing ptr. for a few hours, as in the morning when I took it out of the fridge, it lost its vitality - doesn't the topping be put on before serving the cake?

    Overall = the delighted husband, the dwarf managed to remove the fruit gel and serve only his cheese. I am proud of the inventiveness of the & quotsos & quot. )

    Do not imagine that I took tapioca especially for that, I usually have reserves in the house, my son being a fan of tapioca with milk. :)

    He he, I was a little scared to hear about tapioca, I try to stay as far away from these exotic ingredients as possible. I would put the topping just before serving the cheesecake only if I wanted to impress someone: D Otherwise I wouldn't mind the fact that maybe the next day it doesn't look the same. Although the one I make (the one at the end of the cheesecake recipe) doesn't seem to change substantially over time.
    I don't know what to say about the cookie counter, the biscuits you used were probably more dehydrated than average: D But here I think you didn't panic - I would have melted a little more. butter, I wouldn't have been as good as you :)

    Dude, thanks for the recipe, I'll try. the biggest problem will be buying a form of cake with removable walls 24cm. give me suggestions where to find one and what material is good to be made of and at what price

    No problem. The biggest problem is actually the easiest to solve :) You can find the form with detachable walls in all hypermarkets, at prices that vary somewhere between 20 and 90 lei. I have an unpretentious one, made of tin, for which I gave about 30 lei and it is more than honorable.

    I found today but not 24, 26. I hope it's ok, good luck, Tuesday I implement the recipe

    The 26 is also ok, only you will come up with a more & quotpitic & quot cheesecake idea. I'm holding your fists on Tuesday!

    I also thought about this phase and I did a calculation like V = π & # 1231012 & # 12311 ^ 2 * g1, V = π & # 1231013 & # 12311 ^ 2 * g2 that is
    144 * g1 = 169 * g2 g1 / g2 = 169/144 which is about 1,173 so your cake is 17% higher than mine

    :) I like that you didn't leave anything to chance. But I think you put a lot of people in the fog with this calculation :))) With so much meticulousness, the chances are that the cheesecake recipe will cause you any problems.

    the recipe was a real success, however, being the shape of 26 I had to make small changes, on the counter I had to put a little more than 300g of biscuits and more butter about 180 grams. people liked how it turned out, besides most of them (including me) they preferred to serve it and with a little syrup in the plate, I had blackcurrants. in conclusion, thank you is the recipe, I managed to make a good dessert, good looking and very nice smelling after I took it out of the oven

    No matter what, I'm glad the cheesecake was worth the effort to buy the shape :)

    . & quot & quot is great. I kept reading it when ... about halfway through his math, I started to helmet. that's a sign that the thing he wrote there is beyond me. It's 02:02 when I write this thing ... maybe even another would be the reason why I came to feel that I was giving up. : D

    Hi, I tried some of the recipes posted by you and they all turned out great! but the cheesecake is wonderful! I'm glad I discovered this site.
    keep it like this.

    Hi, Tatiana! I'm glad you discovered my blog, I'm glad that all the recipes you've tried so far came out and I'm glad you gave me an idea: to make a top of my recipes :) I'm curious which is the most appreciated .

    Hello! Today I also bought a tray with a detachable bottom like a long time ago. I long for this cake. I have it in the oven and I can't wait to take it out. but the tp doesn't seem to pass: D

    Keep her healthy, Lucia! I think that's how Einstein got on with relativity, waiting for a cheesecake to bake :)) Time passes hard until it bakes and then it seems to fly while you eat it: D I say it's worth all this waiting, now it remains for you to agree with me (after you taste it).

    An explosion of tastes. you were very right. worth the wait. Thanks for recipe.

    You have nothing to do, Lucia. I'm relieved you didn't contradict me: D

    hey you, man, I want to do this wonder too but my tray has a diameter of 28. I'm waiting for instructions on the quantities I need to use. are novices). THX
    ha, leave the fourth recipe.

    How the hell can I turn baby steps into giant leaps if you don't help me? I'm still waiting for the quantities for tray 28. Thank you.
    PS If I venture alone and it doesn't work out, I will be demoralized and I won't try again. This wonder looks really delicious and it would be a shame not to enjoy it, don't you think?

    Elena, you shouldn't be upset with me if I don't answer you immediately - receiving about 200,000 visitors a month, I inevitably receive a lot of messages, not only on the blog, but also on email or Facebook.
    I don't have to give you the quantities of the cheesecake for a 28 cm tray, here I think it's just about math: P I had a discussion on this topic above (mate and 26 vresus 28). Look here & gt. It's hard to give you the exact ingredients, for example how I multiply the two yolks. If I tell you that you will have to put 2.31 yolks in the cheesecake, you will really be measuring / weighing 0.31% of a yolk. : P
    Not to complicate matters, I think it's best to make a dwarf cheesecake using the ingredients of my recipe (and putting on the counter about 33% extra, ie 400 g of biscuits and almost 200 g of butter).

    Okay, now I feel guilty. I don't like the feeling.
    PS I'll let you know what came out

    Don't worry, you don't have to feel guilty. it's my pleasure to try to answer all your questions. I wrote you the previous message so that you don't feel somehow ignored, and now I have to write to you so that you don't feel guilty anymore :) I'm holding your fists with the cheesecake!

    I had fun with my friends over the weekend. it came out great and in the eyes.

    I'm glad that your cheesecake came out even without the exact quantities, I wouldn't want you to be demoralized and leave so many untried recipes.

    Great, I made the recipe a few times and each time it was a success. Thank you for sharing this wonderful recipe with us!

    You have no reason to, and I should thank you for submitting my recipe to repeated tests and so, reading your conclusion, more readers will want to try it. Or I should thank you for trusting my culinary blog or my cheesecake recipe, although hundreds of such recipes are published on the internet. So I find reasons to thank you too, so we're even. :) I expect you to come back to the blog whenever you need a recipe or advice.

    It looks great! :) I have to dare to do that with that vertical crust, so far I've only put it at the bottom of the cake. Ever since I first made a cheesecake a few years ago, when I came to Canada, I came to the conclusion that even for that alone and it was still worth coming, that I didn't make it in the country. And because you try (Thank you!) To share with us so many wonderful recipes (I set my eyes on the pale ones now! :)), I think it's fair to share a secret here in the country (neighbor, yes & # 39 na.) Cheesecake. Se imbraca in folie de aluminiu forma in care se coace prajitura, astfel incat sa nu patrunda pe nicaieri apa la ea, si se pune la cuptor intr-o tava mai mare in care s-a pus apa - aburul ajuta prajitura sa nu se usuce excesiv si sa nu crape. Cand e gata, se stinge focul la cuptor si se mai lasa acolo prajitura inca vreo jumatate de ora, o ora, dupa care se scoate si se baga la frigider ca sa ajunga la consistenta pe care o stim.
    Inca o data multam fain pentru toata munca cu blogul, ma duc sa fac paleurile! :)

    Multumesc pentru ponturile legate de cheesecake! Din moment ce zici ca iti place atat de mult cheesecake-ul, banuiesc ca l-ai testat temeinic in decursul anilor astia :) N-am avut probleme cu uscatul excesiv, insa nu se stie niciodata, asa ca e mai bine sa fim preventivi. E pacat sa nu faci crusta (sau, cum i-am spus eu, blatul) cheesecake-ului pe toata suprafata tavii, mie crusta aia mi se pare ca este partea cea mai buna a prajiturii :) Si nici nu e greu de facut.
    Sper ca ai fost multumita de cum au iesit paleurile facute dupa reteta mea.


    Chocolate Orange Cheesecake

    This chocolate orange cheesecake has a bright citrus flavor that pairs perfectly with its chocolate Oreo crust. The texture is just the way that I like cheesecake &ndash not too heavy and not super light and fluffy.

    While the texture of this cheesecake is balanced, the flavor is anything but subtle!

    Like my orange pie, the intense orange flavor in this orange cheesecake comes from using both orange zest and frozen orange concentrate in the recipe. I very much prefer drinking fresh orange juice rather than orange juice from concentrate. However, orange concentrate is a valuable commodity for baking as its orange flavor is much more intense than fresh juice.

    Serve the cheesecake with a dollop of chantilly cream, chocolate cream cheese frosting, or orange frosting and a candied orange slice on every piece for the ultimate chocolate orange flavor!


    Cheesecake de Cracovia. O rețetă de milioane, arată fenomenal, dar și la gust nu este mai prejos!

    “Cheesecake-ul de Cracovia” este o prăjitură cu brânză deosebită. Umplutura este incredibil de aerată și ușoară, iar blatul sfărâmicios și gingaș o completează perfect. Această prăjitură conține puțin aluat și multă umplutură – acesta e secretul unui cheesecake minunat. Rezultatul merită tot efortul. Savurați-l cu plăcere la micul dejun!

    INGREDIENTS

    METHOD OF PREPARATION

    1. Bateți 125 g de unt moale cu 125 g de zahăr pudră. Adăugați 1 ou, vanilia și amestecați. Cerneți făina. Frământați aluatul și dați-l la frigider pentru 1 oră. Împărțiți aluatul în două părți: una mai mare și alta mai mică. Întindeți partea mai mare de aluat într-un strat și așezați-l pe o tavă tapetată cu hârtie de copt. Înțepați-l de câteva ori cu o furculiță. Dați forma la frigider pentru 30 de minute.

    2. Scoateți forma din frigider și coaceți blatul în cuptorul preîncălzit la 180 de grade timp de 12-15 minute.

    3. Pregătiți umplutura: treceți brânza prin sită. Amestecați brânza în blender până veți obține o masă gingașă. Apoi bateți untul moale care a rămas cu 200 g de zahăr pudră. Continuând să bateți, adăugați câte un gălbenuș și câte o lingură de brânză până veți termina toată masa.

    4. Bateți albușurile cu o priză de sare. Adăugați 50 g de zahăr pudră și bateți până veți obține o spumă densă. Adăugați stafidele pregătite și amidonul. Adăugați albușurile bătute în masa de brânză, amestecând lent. Puneți blatul copt în formă și puneți deasupra umplutura de brânză.

    5. Întindeți aluatul rămas într-un strat subțire. Tăiați-l fâșii și așezați-le deasupra umpluturii sub formă de plasă. Coaceți prăjitura în cuptorul preîncălzit la 180 de grade timp de 50 minute. Opriți cuptorul, deschideți puțin ușa și lăsați prăjitura în cuptor timp de 1 oră. Serviți prăjitura de brânză cu un ceai aromat sau cafea. La dorință puteți stropi prăjitura cu glazură (bateți puțin suc de lămâie cu zahăr pudră până la omogenizare).


    Grab a Slice of This Keto Orange Creamsicle Cheesecake

    To make the crust:
    Preheat oven to 300 degrees and place the rack in the middle of the oven.

    In a medium bowl, thoroughly combine almond flour, granular keto sugar replacement, and melted butter with a fork. It should resemble wet sand.

    Lightly spray a 9-inch springform pan with avocado oil spray and transfer the almond flour mixture to the pan. Use your hands and press the mixture evenly into the bottom of the pan and 1/2- to 1-inch up the sides. You can also use the bottom of a glass or measuring cup to firmly pack the almond crust into the pan.

    Bake for about 10 minutes. Remove from oven and place on a cooling rack, let it cool completely.

    After the crust is out of the oven, turn up the temperature to 350 degrees.

    To make the cheesecake filling:
    Using a stand or a hand mixer to whip the cream cheese for 2 to 3 minutes until it is light and fluffy.

    Add the keto sugar replacement, sour cream, eggs, and additional yolk. Whip on medium speed until thoroughly combined, stopping once to scrape down the sides of the bowl.

    Remove half the mixture and transfer to another bowl. Add vanilla to one bowl and mix thoroughly. Add orange flavoring, lemon juice, orange zest, red and yellow food coloring into the second bowl and mix thoroughly. You can use as much or as little food coloring as you choose to get the orange color you like. Add one or two drops of food coloring and whisk before adding more so you have more control of the depth of the color.

    Pour half of the vanilla mixture onto the prepared crust, and all of the orange mixture on top of it, and finish with the remainder of the vanilla. Using a butter knife, gently swirl the layers together creating a marble-like pattern. Be careful not to over-swirl. You want a distinction between the two colors.

    Bake for 10 minutes, then reduce the oven temperature to 325 degrees and continue baking for another 35 minutes. The edges of the cheesecake will appear slightly puffed when done. The center will appear a bit soft, but not wet. Do not remove from the oven, but leave in oven with the door a few inches ajar, turn off the heat, and allow the cheesecake to set for 35 to 40 minutes.

    Remove from the oven and cool on a wire rack until it has fully cooled.

    Run a knife around the edge of the pan and remove the sides of the pan. Refrigerate for at least 4 hours before serving.

    Nutrition Information

    Yield: 12 servings, Serving Size: 1 slice
    Amount Per Serving: 310 Calories | 26.2g Fat | 20.6g Total Carbs | 2g Fiber | 0g Sugar | 14.1g Sugar Alcohol | 11g Protein | 4.3g Net Carbs

    This keto orange creamsicle cheesecake promises to rock your taste buds with its creamy deliciousness!

    Did you know that creamsicles are actually one of the most famous frozen desserts in history? So who doesn&rsquot love a creamsicle? Well then, let&rsquos make it into a cheesecake!

    Creamsicles have been so popular through the years and we can see why&hellip

    The creamsicle flavor duo has shown up in cocktails, cakes, cookies, and now in our keto orange creamsicle cheesecake. You&rsquore gonna love it! The best part is that it&rsquos actually really easy to make.

    And here&rsquos a bit of interesting trivia: there is actually a National Creamsicle Day that&rsquos celebrated on August 14th each year! Put that in your calendar so you remember to make this luscious cheesecake to celebrate the day! 🎉



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