Is there anything more delicious than a cheesecake for snack time? Actually, the orange cheesecake recipe is just a variation of the classic and unmatched cheesecake and there are thousands of variations to this day. The dessert that we will see next is a rich way of preparing the traditional cheesecake whose origins date back more than 4,000 years before our era.
The ancient Greeks already made their cheesecake, because they considered it to be a remarkable source of energy (it was eaten by the first athletes of the Olympic games in 776 BC). When Rome conquered Greece, the Romans modified the recipe by adding eggs and heating it between boiling bricks (a kind of oven). For the Romans it became so special that it was only served on special occasions .
Over the centuries, the cheesecake has undergone countless modifications, and each region uses indigenous ingredients following its own culinary traditions. Adding cream cheese to the recipe was a real novelty, since such cheese did not exist. It was in 1872 when a New York cheesemaker, in his attempts to achieve a French variety, invented a smooth, creamy cheese.
- 120 grams of butter
- 175 grams of digestive type cookies
- 800 ml of strained natural orange juice + 250 ml for topping
- 500 grams of cream cheese
- 100 grams of sugar
- 9 sheets of unflavored gelatin + 3 sheets for topping
- Juice of 1 lemon (optional)
How to prepare the orange cheesecake recipe:
- Hydrate the gelatin with orange juice . Reserve one tablespoon of the total.
- Cover a baking sheet with baking paper .
- Melt the butter and crush the cookies . Mix both until obtaining a mass.
- Distribute the cookie dough on the bottom and sides of the mold . Reserve in the fridge.
- Heat the gelatin in a saucepan and when it is dissolved, remove from the fire .
- In a bowl put the cream cheese and add a little orange juice . Beat well and continue adding the juice (reserve a glass of juice for the topping).
- Add the sugar and beat until everything is well integrated.
- Add the gelatin while continuing to mix.
- Pour the mixture into the mold. Cover with transparent film and leave to rest in the fridge overnight .
- To prepare the topping: hydrate the reserved gelatin with the remaining glass of orange juice . Add the lemon juice.
- Heat the gelatin by stirring until dissolved .
- When it is completely cold pour over the moldless cake.
Serve this cold tart with rich caramel or even chocolate syrup. Orange and chocolate combine very well.