Orange and Ginger Cheesecake

This is a perfect Christmas dessert or simply an after dinner treat!ย  I created this cheesecake as a festive dessert, and I have to say, it really worked! It is beautifully sweet, creamy and tangy all at the same time. The ginger gives it an extra fiery kick too.

I have used the basic cheesecake recipe before many times. I made it up in the summer as a way to use an abundance of fresh strawberries from my parents’ garden. I cooked them with a pinch of sugar and made a delicious jam to top the cake. It went down very well at the pot luck dinner I went to so I have made it again many times with different toppings and flavourings.

Orange and Ginger Cheesecake

Takes: Around 2 hours
Serves: 8

Ingredients:
110g ginger biscuits, crushed
80g plain digestive biscuits, crushed
75g butter, melted
100g full fat soft cream cheese
250g mascarpone cheese
100ml double cream
2 tsp vanilla essence
4 tbsp icing sugar
5 satsumas or clementines, peeled and sliced

For the glaze:
Zest of 2 oranges
Juice of 1 orange
5 tbsp ginger preserve*

*As part of the glaze, I used a ginger preserve from Sainsbury’s.

1. Mix the biscuit and butter and press into the bottom of your dish. Chill in the fridge for around 30 minutes or until the butter has hardened.

2. In a small pan, heat all the glaze ingredients until simmering. Stir continuously and add water/sugar if necessary. (Continue to simmer until it has significantly reduced and feels like a sticky jam.)

3. Mix the mascarpone, cream cheese and vanilla essence in a bowl. In a separate bowl, whisk the double cream with the icing sugar until it has the stiffness of whipped cream. Gently, add it to the cheese mixture.

4. When the biscuit base has chilled, you can put the cheese on top. Put it back in the fridge for another half an hour.

5. By now the glaze should have the correct sticky thickness. Turn off the heat and allow it to cool for a few minutes. Do not let it go cold.

6. Place the satsuma slices in a neat decorative way on the cheesecake. Start with the large slices around the outside and end with the smaller slices on the inside. Brush the satsumas with the glaze, and use the remaining to glaze the visible parts of the cheese. Do it quickly and gently so as not to cook the cheese or press it out of shape.

7. Chill the whole cheesecake for at least 2 hours. I recommend making it a day before you want to eat it!

Take the cheesecake out the fridge 30 minutes before serving so as the soften the base enough to slice.

Enjoy! I really am very proud of this as it tasted so delicious and looked so festive!

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About Vered at EatNowTalkLater

https://eatnowtalklater.wordpress.com/

15 responses »

  1. I’m pretty curious of this combination of orange and ginger. Something I’d like to try one of these days.

    Reply
  2. aaw..i am hungry for an orange now..excellent pics those ๐Ÿ™‚

    Reply
  3. I’ll certainly try this. Maybe add some Grand Marnier.

    Reply
  4. Delicious… now I’m tempted to make cheesecake.

    Reply
  5. Wow Vered… We are totally Zoinked out after checking out your blog! Hope too see more.. and that’s one hell of a combination – Indian and Jewish! Will be trying out the Penne Funghi too! ๐Ÿ™‚

    Reply
  6. This looks so fresh and delicious, and not too sweet, which is something I can appreciate after celebrating Christmas Norway-style! Pinning this to save for when I need it ๐Ÿ™‚

    Reply
  7. Being from “across the pond” I always laugh at the thought of “digestive” biscuits! But again, such stunning photography and a great use of flavors! Happy New Year!

    Reply
  8. These look gorgeous. I love the combination of ginger and orange!

    Reply
  9. I am definitely going to try this on the weekend! Love the orange an ginger together and the pictures are great too!

    Reply
  10. The cream cheese (mascapone) looks really nice and so too does the biscuit base and the orange adds a bit of colour and freshness. Very nice. For some reason it reminds me a little bit of a really nice cheesecake they have at Cafe Nero, Sicilian lemon cheeseacke?

    Reply
  11. Oh this looks sumputous. I think orange and ginger make a nice flavour pairing. I recently did an orange pound cake with ginger-infused whipped cream. Happy 2012 to you, have a great cooking and blogging year!

    Reply
  12. You did an amazing job – you should be proud! This looks wonderful and great photos! ๐Ÿ™‚

    Reply
  13. mm! trying not to drool here! that looks amazing! ๐Ÿ˜€

    Reply
  14. Orange and ginger sound like such a delicious treat together ๐Ÿ˜€

    Cheers
    Choc Chip Uru

    Reply

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