No-Bake Orange Cheese Cake

A community recipe by arezooparvazi

Not tested or verified by Nigella.com

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Introduction

A simple, orange cheese cake that doesn't need to be baked! A few days ago I decided to make a cheese cake that wouldn't need eggs or baking and would also be simple, so here it is. I hope you enjoy the taste and smell of orange in this delicious cheese cake!

Ingredients

Serves: 8-10

Metric Cups

200 grams digestive biscuits
100 grams melted butter
350 grams mascarpone cheese
100 millilitres cream
50 millilitres orange juice
1 teaspoon orange rind (grated)
1 tablespoon gelatin
110 grams powder sugar
1 medium orange

7 ounces graham crackers
3½ ounces melted butter
12⅜ ounces mascarpone cheese
4 fluid ounces cream
2 fluid ounces orange juice
1 teaspoon orange rind (grated)
1 tablespoon gelatin
3⅞ ounces powder sugar
1 medium orange

Method

No-Bake Orange Cheese Cake is a community recipe submitted by arezooparvazi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Line the round 20 cm springform with baking paper.
Peel the orange with sharp knife and cut out orange fillets.
Crumb the biscuits in blender then mix with melted butter.
Press firmly into base.
Place in freezer until required.
Sprinkle gelatin over orange juice in the heatproof bowl. Then place the bowl over the boiling water until gelatin dissolves. Cool to room temperature.
Beat the cream cheese with electronic mixer until it softens. Add the powder sugar and continue beating.
Add the cream and grated orange rind and beat to combine.
Add the orange fillet and beat until completely mixed.
Add the soften gelatin slowly and fold. The mixture should become thick.
Spread the mixtures over the biscuits and refrigerate overnight.
To serve, remove the cheese cake from tins and place in a plate and top with orange fillet or orange marmalade.

Line the round 20 cm springform with baking paper.
Peel the orange with sharp knife and cut out orange fillets.
Crumb the biscuits in blender then mix with melted butter.
Press firmly into base.
Place in freezer until required.
Sprinkle gelatin over orange juice in the heatproof bowl. Then place the bowl over the boiling water until gelatin dissolves. Cool to room temperature.
Beat the cream cheese with electronic mixer until it softens. Add the powder sugar and continue beating.
Add the cream and grated orange rind and beat to combine.
Add the orange fillet and beat until completely mixed.
Add the soften gelatin slowly and fold. The mixture should become thick.
Spread the mixtures over the biscuits and refrigerate overnight.
To serve, remove the cheese cake from tins and place in a plate and top with orange fillet or orange marmalade.