Orange crème caramel cheesecakes

Name: Orange crème caramel cheesecakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Spanish, European
Ingredients: 284 milliliters pot double cream; 1 peel from orange; 225 grams caster sugar; 4 Tbsps orange liqueur; 200 grams cream cheese; 4 eggs; 250 grams digestive biscuit; 85 grams butter, melted; 100 grams caster sugar; 1 serving sunflower oil

Orange crème caramel cheesecakes is an European recipe that serves 6. One serving contains 836 calories, 9g of protein, and 52g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. 34 people found this recipe to be flavorful and satisfying. It works well as a rather inexpensive dessert. Head to the store and pick up orange liqueur, digestive biscuit, caster sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. If you like this recipe, you might also like recipes such as Creme Caramel, Creme Brulee, Pots de Creme, Crème Fraîche Cheesecakes With Freestone Peaches, and Caramel Crunch Eclairs with Burnt Caramel Pastry Creme.

Instructions

Heat oven to 150C/fan 130C/gas

Equipment you will use

Oven

In a small pan, bring the cream to the boil with the orange peel, then set aside to infuse. Tip 140g/5oz sugar into another saucepan with just enough water to make it sludgy. Bring to the boil, then turn the heat down to a simmer and boil to make a darkish caramel.

Ingredients you will need

Orange Zest

Caramel

Cream

Sugar

Water

Equipment you will use

Sauce Pan

Frying Pan

Add 2 tbsp of the orange liqueur (watch out as it will splutter). Leave it to settle slightly, then pour the caramel over the base of 6 x 250ml ramekins and set aside.

Ingredients you will need

Orange Liqueur

Caramel

Base

Equipment you will use

Ramekin

Beat the cream cheese and the remaining 85g/3oz sugar together in a large bowl, then beat in the eggs and the remaining orange liqueur. Strain in the infused cream, then beat everything together to make a custard. Skim off any froth and set aside.

Ingredients you will need

Orange Liqueur

Cream Cheese

Custard

Cream

Sugar

Egg

Equipment you will use

Bowl

Boil the kettle.

Place the ramekins in a deep roasting tin. Divide the custard between them it will only come to halfway then bring the tin to the oven and fill with hot water from the kettle so it comes halfway up the outside of the ramekin dishes.

Ingredients you will need

Custard

Water

Equipment you will use

Ramekin

Oven

Bake the cheesecakes for 40 mins or until just set, then remove from the oven and the tin. Leave to cool, then chill at least overnight. These can be made up to 2 days ahead and left to chill.

Equipment you will use

Oven

Up to 2 days before serving, make the bases. Crumble the biscuits into a food processor, then blitz to fine crumbs.

Ingredients you will need

Biscuits

Equipment you will use

Food Processor

Add the melted butter and pulse until everything is mixed. Line a flat baking tray with greaseproof paper, tip the base mix onto it, then top with another sheet of greaseproof paper. Gently roll the mix out until large enough to cut 6 bases the same size as the ramekins out of it. Chill.

Ingredients you will need

Butter

Base

Roll

Equipment you will use

Baking Pan

Ramekin

To make the caramel squiggles, heat the sugar with a little water in a saucepan and boil to make caramel, then set aside to cool slightly. Line a tray with baking parchment and grease with a little oil.

Ingredients you will need

Caramel

Sugar

Water

Cooking Oil

Equipment you will use

Sauce Pan

Drizzle the caramel up and down so that all the strands of caramel stick together to create stars, then leave to set.

Ingredients you will need

Caramel

To serve, use a cutter the same diameter as the ramekin to cut out 6 bases from the biscuit mix. Lift the bases onto 6 plates. Unmould the cheesecakes, saving the caramel sauce in the ramekin. Top the bases with the crme caramels, drizzle the sauce over and around the plates, garnish with a star and serve.

Ingredients you will need

Caramel Sauce

Biscuit Mix

Caramel Candy

Sauce

Equipment you will use

Ramekin

Equipment

Ingredients

Servings:

284milliliters

pot double cream 1

peel from orange 225grams

caster sugar 4Tbsps

orange liqueur 200grams

cream cheese 4

eggs 250grams

digestive biscuit 85grams

butter, melted 100grams

caster sugar 1serving

sunflower oil

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Cheesecake on the menu? Try pairing with Lambrusco Dolce, Late Harvest Riesling, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Chateau Chantal Late Harvest Riesling. It has 4.5 out of 5 stars and a bottle costs about 21 dollars.