Orange Cheese Cake
Cheese cake seemed like something out of a dream. I would look at all those delectable pictures in glossy magazines and wonder how anyone could create something so perfectly beautiful. Whenever I came across a cake shop I would gaze in wonder at the various cakes and collected endless files of recipes. I decided to try my luck when I bought a spring form pan and I still remember the first cheesecake I made…chilled lemon cheesecake…It turned out fine (no body died of food poisoning) and since then I’ve experimented with different fruits. The best part about this cheesecake is that it does not need to be baked. Chill it and enjoy.
1 cup marie biscuit crumbs; 60 gms melted,butter. Mix together and press into base of 22 cm. spring form pan. Keep in freezer for 20 minutes.
Meanwhile in a large mixing bowl, beat 250 gms cream cheese at room temperature; 1/2 cup curds; 1 1/2 tsp. gelatine dissolved in 1/4 cup hot water; 1/2 tbsp. orange rind; 1/8 cup orange juice; 3/4 cup caster sugar with electric beaters until well combined. Gently stir in 1/2 cup of peeled orange segments. Pour mixture onto chilled crumb base. Refrigerate for 30 to 40 minutes and decorate with whole orange segments. Chill in refrigerator overnight. To unmould,gently insert a knife dipped in water all round the edge of the cheesecake. Place the base of the pan on your left hand and lift the adjustable ring of the pan up. Transfer to cake stand. Slice and serve.