상큼함에 퐁당~ღ’ᴗ’ღ 오렌지 치즈케이크 만들기 : Orange Cheesecake Recipe | Cooking tree


Zest a clean, washed orange Cut the orange and segment it like this Cut the oranges into smaller pieces I have two oranges of different colors, half each, just one orange will be enough Combine gelatin with warm orange juice (make sure the gelatin melts and combines completely) I used 2g of sheet gelatin soaked in cold water for 10 minutes, then the excess water was squeezed out Wrap the bottom of a 12cm ring mold and add the orange pieces Pour just enough orange juice with gelatin to cover the orange pieces, then chill in the fridge for 2 hours * Cake sheet making * Place a bowl of eggs on a pot of hot water Add sugar, honey, and vanilla extract, mix and heat up to 40C Remove the bowl and melt a bowl of butter and milk in the hot water Whip until to form a rich foam with a hand mixer It’s good to start at high speed first, slow down to medium speed, and finally whip at low speed The purpose is to break the large bubbles first to make a soft and dense foam I ended up whipping for 3 minutes at high speed, 2 minutes at medium, and 1-2 minutes at low speed It’s done when a trail remains on the top like this! I love you guys ^^ You know? Sift in the flour and fold until the flour is no longer visible Mix a small amount of batter into the milk and butter and add the orange zest Add this back into the rest of the batter and mix gently to combine fully If you overmix, the batter will deflate too much and the cake won’t rise well Pour about half of the batter into the mold first Add in a mixture of cocoa powder and milk into the remaining batter I made one vanilla cake and one chocolate cake Pour the chocolate batter into a pan and bake the cakes at 170C for 20 minutes Cool the cakes, trim the tops and bottoms very thinly, and cut the chocolate cake to about 1.5cm and the vanilla cake to about 1cm height * Cheesecake making * Gently beat room temperature cream cheese to loosen If it’s still cold, you can heat it in the microwave for a few seconds at a time to soften it Mix in sugar, vanilla extract and lemon juice Add orange juice and mix Add melted gelatin and mix (make sure to scrape all gelatin from the container as much as possible) 5g of sheet gelatin is soaked in cold water for about 10 minutes, squeeze out the water and heat it in the microwave for 10 seconds to melt Add the lightly whipped cream and mix Cut the chocolate sheet (1.5cm thick) using a 15cm mold and put it in the mold I used a plastic sheet lining because I thought the cake would be tall, but it’s not that tall (about 7cm) Add about two-thirds of the cheesecake batter and smooth out the top Cut the vanilla sheet (1cm thick) using a 15cm frame and carefully put it on the cheesecake layer Press gently and set for 30 minutes in the refrigerator Put the remaining cheesecake dough in a piping bag and squeeze it out in the middle of the cake I used it to stick the orange jelly as it might slide off the cake Orange jelly in the center Run a thin utensil around the edge of the mold to release the jelly Pipe cheesecake batter around the edge to the same height as the jelly Set for another 2 hours in the refrigerator If you don’t use a plastic sheet lining, warm the outside of the mold using a steamed towel Orange cheesecake with bright freshness ^^ The orange pulp is really fresh All parts are really delicious! Thanks for watching ^^

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