ORANGE CHEESECAKE
(serves 6)
INGREDIENTS
1 ready-made thin
sponge cake (as a base)
160 gm Gula Melts
Coconut Nectar Sugar
15 gm gelatine
40 ml water
6 egg yolks
Grated rind and
juice of 1 orange
A little
julienned rind of orange for garnish
500 gm cream
cheese
400 ml whipping
cream
METHOD
Cut sponge cake
using a metal ring the same size as your baking tin with removable ring.
Put cut sponge
into baking tin to form base of cheesecake.
Whisk egg yolks
till pale and creamy, adding Gula Melts Coconut Nectar Sugar in a thin, continuous
stream.
Continue whisking
until well combined.
Dissolve gelatine
in warm water.
Beat cream
cheese, grated orange rind and juice until you have a consistent texture, then
stir in dissolved gelatine.
Stir in cheese
mixture into the yolk and syrup mixture gradually.
Whip the cream
until soft peaks form, and fold in the cheese/yolk/syrup mixture.
Pour mixture over
sponge base in baking tin.
Smooth the top
and chill for several hours until firm.
Once chilled,
remove metal ring and garnish with julienned orange rind.