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The orange note gives a fruity seasonal taste. Its cream makes it a gourmet cake.
Ingredients for 10 people:
°250g philadelphia
°500g cottage cheese
°150g of sugar
°4 eggs
°zest of an untreated orange + its juice
°200 g speculoos
°50g butter
°1 tbsp cornstarch
+orange cream:
°2 oranges
°80g caster sugar
°50g butter
°2 eggs
°1 tbsp cornstarch
Preparation:
Place the powdered speculoos in a food processor or in a freezer bag by tapping on them with a rolling pin. Add 50 g of melted butter to the speculoos. Line the bottom of a mold with a ring, if possible, of this mixture (oil the ring). Leave in the fridge for 10 mins.
Blanch the eggs with the sugar in a bowl. Incorporate the philadelphia and then whisk well the fromage blanc then the orange zest.
Take the orange juice and dissolve the cornflour in it. Mix with the previous preparation and pour over the speculoos.
Cook for 50 minutes at 160°C. After cooking leave your dish in the oven until cool.
Prepare the orange cream:
Heat the orange juice in a saucepan.
Beat the eggs, sugar and cornstarch in a bowl. Add orange juice and stir. Return to heat until simmering. To finish, incorporate the butter, mix well and pour over the fromage blanc cake, smooth.
Store the cheesecake for at least 2 hours in the fridge.
Decorate to your liking. Here I candied slices of orange in a sugar syrup.
Here you go 😉
Enjoy !
