Italian Tarocco Blood Orange Cheesecake
share
Serves 6-8
Ingredients
For the base:
1 packet tennis biscuits, crushed
1/3 cup melted butter
Zest of 1 blood orange
For the cheesecake:
400g full fat cream cheese (room temperature)
1 cup cream
Zest of 1 blood orange
3 tbs lemon juice
1 tsp vanilla
4 eggs
1 cup sugar
2 tbsp flour
For the citrus mousse topping:
1 cup blood orange juice
210g sugar
60g maizena
570ml cream, whipped
Method
For the crust:
Mix the crushed biscuits, butter & orange zest and press into a 20cm springform tin. Blind bake for 10 minutes, then set aside.
For the filling:
Beat the eggs and sugar until thick & creamy. In a separate bowl, mix the cream cheese, cream, lemon juice, lemon rind & vanilla. Fold the beaten eggs into the cream cheese mixture. Sift the flour and fold into the cheese mixture. Pour into the baked crust & bake at 150°C for 1 hour. Turn off the oven, open the door slightly and allow the cheesecake to cool for an hour. Place in the fridge overnight.
For the topping:
Add the orange juice, sugar and maizena to a pot. Whisk off the heat until smooth. Place on a medium heat and allow to thicken, about 8 minutes. Allow to cool in the fridge. Once cold, gradually fold in the whipped cream in 3 parts. Allow to set in the fridge until ready to serve.
To serve:
Dollop the citrus mousse onto the cold cheesecake and decorate with blood orange.
