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How To make Orange Upside Down Cheesecake
1 ea Env. Unflavored Gelatin
1 1/2 c Unsweetened Orange Juice
1/4 c Sugar
2 c Orange Section
1 ea Env. Unflavored Gelatin
1/2 c Unsweetened Orange Juice
24 oz Cream Cheese, Softened
1 c Sugar
2 t Grated Orange Peel
1 c Whipping Cream, Whipped
1 c Vanilla wafer crumbs
1/2 t Cinnamon
3 T Margarine, Melted
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.
How To make Orange Upside Down Cheesecake's Videos
''Cheesecake'' | Upside down
Super easy recipe for upside down Cheesecake.
It's so delicious, easy to make and ideal as a dessert for any occasion.
Enjoy and see you very soon!
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My recommendation:
Baked Orange Cheescake
There are so many possibilities with Cheesecake. Baked , without baking. Simple with vanilla or all kind of fruits and chocolate.
This one is baked with orange flavour.
Ingredients
CHEESECAKE BISCUIT BASE:
200 g biscuits to your choice
120 g / 8 tbsp unsalted butter , melted
CHEESECAKE FILLING:
1 lb / 500g fresh cheese , softened
2 tbsp plain flour (all purpose flour)
1 tsp vanilla extract
1/2 cup / 125g mascarpone(full fat)
1 1/2 cups (330g) caster sugar (superfine sugar)
Zest of 1 lemon
3 eggs , at room temperature
Candied orange slices (2 big oranges, sliced)
100 g of sugar.
Topping
200 ml of heavy cream, beaten
Create
Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
Get a 20cm/8 springform cake tin. Turn the base UPSIDE DOWN (), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out .
Butter and line the side of the pan.
CHEESECAKE BISCUIT BASE:
Break up biscuits roughly by hand and place in a food processor.
Blitz until fine crumbs . Add butter, briefly blitz until dispersed and it resembles wet sand.
Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
FILLING:
Use a mixer or beater to beat the fresh cheese until smooth - about 30 seconds on medium high,.
Add flour, beat until just combined (10 sec).
Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).
Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter. I added some orange pieces
Pour into prepared crust.
Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
Cool the cake in the oven with the door open 20 cm , then refrigerate for 4 hours+ in the pan.
Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
Beat the cream and put around the cake. Decorate with
Candied oranges
Put 100 g of sugar in 1.5 cups of water. Slowly simmer for 20 minutes, till syrup is thick and orange slices glossy. Take out on a rack to dry a little
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Chocolate Orange Cheesecake Levelled Up | Cooking with this Guy
Chocolate Orange Cheesecake.
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오렌지 수플레 치즈케이크 만들기 : Orange Souffle Cheesecake Recipe | Cooking tree
폭신하고 촉촉한 오렌지 수플레 치즈케이크를 구웠어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
폭신하고 촉촉한 오렌지 수플레 치즈케이크를 구웠어요~
오렌지 제스트를 우린 우유와 오렌지 즙을 넣어 상큼하고 향긋한 맛이 은은하게 나서 정말 맛있더라구요~
그냥 수플레 치즈케이크 보다 더 촉촉하고 부드러운 느낌이 드는 것 같아요~
수플레 치즈케이크는 머랭의 상태가 가장 중요한데 뿔이 아주 부드럽게 서는 정도로 휘핑해 섞어야 반죽이 부드럽게 된답니다~
오븐 마다 사양이 많이 다른 편이라 사용하시는 오븐에 따라 케이크의 상태를 보시며 조절해주셔야 할 것 같아요~
저는 15분 마다 한번씩 오븐 문을 10초 정도 열어 안의 증기를 빼주며 구웠어요~
굽다 보면 윗면이 살짝 갈라질 수 있는데 맛에는 전혀 상관이 없고 따뜻할 때 먹으면 더 촉촉하고 부드럽게 먹을 수 있고
냉장실에서 하루 정도 차갑게 해서 먹으면 치즈의 풍미를 더 깊게 느낄 수 있는 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 16cm
▶재료
뜨거운 우유 40g
오렌지 제스트
크림치즈 150g
무염버터 40g
달걀노른자 3개
바닐라익스트랙 2g
오렌지즙 30g
박력분 25g
옥수수전분 15g
달걀흰자 3개
설탕 60g
▶레시피
1. 뜨거운 우유에 오렌지 제스트를 넣고 섞어둔다.
2. 뜨거운 물이 담긴 냄비 위에 크림치즈와 무염버터가 담긴 볼을 올리고 오렌지 제스트를 우린 우유를 체에 걸러 넣고 같이 섞으며 녹인다.
3. 냄비에서 내리고 달걀노른자, 바닐라익스트랙을 넣고 섞은 뒤 오렌지즙을 넣고 섞는다.
4. 박력분과 옥수수전분을 체 쳐 넣고 섞는다.
5. 차가운 달걀흰자를 휘핑하다가 큰 거품이 올라오면 설탕을 2~3번에 나눠 넣고 휘핑해 부드럽게 뿔이 서는 머랭을 만든다.
6. 머랭을 반죽에 3번에 나눠 넣고 섞은 뒤 16cm 틀에 붓고 뜨거운 물이 담긴 냄비 위에 올려 150도 예열한 오븐에서 30분 정도 굽고 110도로 온도를 내려 30분을 굽고
150도에서 1~2분 정도 더 구워 윗면에 색을 낸다.
▶Ingredients
40g Hot milk
Orange zest
150g Cream cheese
40g Unsalted butter
3 Egg yolks
2g Vanilla extract
30g Orange juice
25g Cake flour
15g Corn starch
3 Egg whites
60g Sugar
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
#오렌지치즈케이크 #수플레치즈케이크 #오렌지케이크