Orange cheesecake
Ingredients
Pie crust
1 cup Graham’s cookie crumbs
1 ⁄ 4 cup unsalted butter, melted
Cheesecake
750 g softened cream cheese
1 cup sugar
2 ⁄ 3 cup vanilla yogurt
1 tsp vanilla extract
1 ⁄ 4 teaspoon salt
Peel of 3 oranges
1 ⁄ 4 cup freshly squeezed orange juice
4 large eggs
Preparation method
Step 1: Preheat the oven.
1 ️ ⃣ Preheat oven to 325 ° F (160 °C) and spray a 9-inch pan with nonstick spray. Set aside for later use.
Step 2: Prepare the crust
2 ️ ⃣ In a bowl, add nutmeg biscuit crumbs and melted butter. Stir until thoroughly combined, then press the mixture firmly into the bottom of the prepared pan.
Step 3: Make the cheesecake filling
3 ️ ⃣ In the bowl of a stand mixer (or in a large bowl with a hand mixer) add the cream cheese and blend until smooth and creamy.
4 ️ ⃣ Gradually add the sugar and stir until well incorporated.
5 ️ ⃣ Add vanilla yogurt, vanilla extract, salt, orange juice and orange zest and stir until all ingredients are well combined.
Step 4: Add the eggs
6 ️ ⃣ Turn the mixer to low speed, add one egg at a time, and beat until just incorporated. Be careful not to overstir.
Step 5: Bake the cheesecake
7 ️ ⃣ Pour the cheesecake batter into the prepared pan. To prevent filling from leaking, place a springform baking sheet on a cookie sheet lined with paper towels.
8 ️ ⃣ Place the cheesecake in the middle of the preheated oven and bake for 85-90 minutes. The edges should be slightly puffed and golden, while the center should jiggle like jelly, but return at the touch.
Step 6: Cool the cheesecake
9 ️ ⃣ Remove cheesecake from oven and allow to cool for 10 minutes. Using a knife, gently loosen the sides of the cheesecake from the springform pan to prevent it from cracking while cooling.
🔟 Allow the cheesecake to cool at room temperature for another 2 hours. Then chill in the refrigerator for 6 hours or overnight.
Step 7: Serve
1 ️ ⃣ 1 ️ ⃣ Once cool, cut the cheesecake into 10 slices and enjoy!
Preparation time: 12 minutes
Cooking time: 1 hour 25 minutes
Total time: 3 hours and 37 minutes
Serving Size: 16 slices
Calories: 296 kcal per slice
Delicious coffee cream cake
ingredient
Making a cake
-4 eggs
-150 g of sugar
-150 g of flour
-1 tsp baking powder
-2 tablespoons instant coffee dissolved in 2 tablespoons of hot water.
+ Make coffee cream
-200 ml whipped cream
-2 tablespoons instant coffee
-2 tablespoons sugar
Preparation method
+ Prepare sponge cake
Preheat oven to 180 °C and grease cake tin.
-In a large bowl, beat the eggs with the sugar until bubbly and double the volume.
-Add instant coffee dissolved in hot water to the egg sugar mixture and stir well.
-Sift the flour and baking powder into the egg and coffee mixture and gently stir until well incorporated.
-Pour the batter into the prepared pan and spread it evenly.
-Bake for about 25-30 minutes, or until removed clean by inserting a toothpick into the center of the cake.
-Allow the cake to cool in the tin for a few minutes, then remove it and place on a grid rack to cool completely.
+ Prepare coffee cream.
-While the cake is cooling, add instant coffee and sugar to a bowl and beat the cream until firm.
+ Whip the cake
-Once the cake is completely cooled, cut it in half horizontally to get two layers.
-Spread half of the coffee cream on one of the layers of sponge cake.
-Place another layer of sponge cake on top, then cover the entire cake with the remaining coffee cream.
-If you wish, you can decorate the cake with coffee beans or sprinkle some cocoa powder.
-Chill the cake in the refrigerator for at least an hour before serving to allow the coffee cream to set.
-Decoration
-Coffee beans
-cocoa powder
Philadelphia Vanilla Cheese Crackers
Ingredients
150 g room temperature butter
100 g cream cheese (Philadelphia), room temperature
1 cup sugar
1 egg
1 tsp vanilla extract
2 1/2 cups wheat flour
1 tsp baking powder
1 pinch of salt
Preparation
Preheat oven to 180 °C (350 ° F) and line a baking sheet with parchment paper.
In a large bowl, beat the butter and cream cheese until fine and smooth.
Add white granulated sugar and continue mixing until smooth.
Add eggs and vanilla extract and mix well.
In a separate bowl, combine the flour, baking powder, and salt.
Add the dry ingredients to the butter and cream cheese mixture and beat until smooth.
Use an ice cream scoop or two spoons to form a ball of dough and place on a baking sheet, leaving a space in between.
Slightly flatten the dough with a fork to form a cookie shape.
Bake until slightly browned around the edges, 12-15 minutes.
Cool on a grid rack before serving.
Preparation Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
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