Ordering 5kg of blood oranges was over estimating my enthusiasm to make marmalade… so I had to come up with ideas to use up some of these tangy and gorgeous looking oranges. This cheese cake is very creamy and could possibly be eaten only with its crunchy and gingery base, but the tangy blood orange jelly cuts through the white chocolate and served cold it makes a refreshing dessert.
There was something else I had to use up and now you really are going to see the side of me who hates wasting anything…even cake crumbs! The wedding cake I made for my friends Steve and Lindsey needed some cutting to have beautiful and equal tiers so I accumulated lots of little off cuts that I squirrely kept in an air tight box. I then blitzed the pieces into a fine crumb and dried it in a hot oven until it looked just like crushed biscuits. This was perfect to create the base of the cheese cake.
Blood Orange & White Chocolate Cheesecake
- 200g ginger cake dried crumbs (or 200g ginger biscuit)
- 75g butter
- 250g light philadelphia soft cheese
- 350g mascarpone
- juice from 1 lime
- 3 medium eggs
- 175g white chocolate
- 250ml of fresh blood orange juice (5 oranges)
- 1 whole blood orange
- 1/2 packet of gelatine
Heat the oven to 200C. Mix the butter and the crumbs with your hands until all combined. Press down the mixture into a 23cm round loose bottom cake tin and bake for 10 minutes. Set aside to cool and turn the oven down to 100C. Melt the white chocolate in a bain marie and leave to cool while you prepare the rest of the cheese cake. Whip the mascarpone and the soft cheese together until smooth. Add the eggs one at the time to the cheese mixture and then the lime juice and the melted white chocolate. Add to the cake tin and smooth the top. Bake for 1h, then turn the oven off and leave in the oven for another hour.
While the cake is baking, boil some water in a pan and plunge the whole orange. Leave to simmer for 1h, then turn the heat off and leave to cool. Once cooled, slice the orange in thick slices for the decoration.
Make the gelatine by bringing to the boil the orange juice and add the gelatine power. Turn the heat off and mix well, leave to cool slightly but not too much otherwise it will start to set. Pour the gelatine on top of the cake, then add the decorative orange slices. Place in the fridge for a few hours or overnight. The next day, slide a knife all around the cake to detach it from the tin and remove the tin circle. With a palette knife, gently unstick the bottom of the cake from the tin and slide on a plate.