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Preparation time: 1 hour + overnight chilling
Total cooking time: Nil
Serves 8-10
200 g orange cream biscuits, crushed
75 g unsalted butter, melted
2/3 cup finely chopped pistachio nuts
1/4 orange marmalade
250 g cream cheese, softened
1 tablespoon grated orange rind
1/3 cup caster sugar
2 tablespoons honey
2/3 cup plain youghurt
1/2 cup fresh orange juice
1 tablespoon gelatine
1 1/4 cups thickened cream, whipped to soft peak
1 orange
whipped cream and chopped pistachio nuts, to decorate
1. Lightly grease the base and side of 23 cm round springform tin and line with non-stick baking paper. Combine the biscuit crumbs and butter, mixwell and press into the base of the tin. Lightly roughen with a fork and refrigerated for 30 minutes. Combine the nuts and marmalade, spread over biscuit base and chill.
2. Beat the cream cheese, orange rind, sugar and honey until creamy. Add the yoghurt and juice, beating until well combined. Sprinkle the gelatine over 2 tablespoon water in a small bowl. Stand this over a larger bowl of hot water, stirring until the gelatine dissolves. Pour into the cream cheese mixture while beating. Gently fold in the cream. Pour into the tin and chill over night, or until set.
3. Cut a slice off each end of the orange and then cut away the skin in one spiral, removing all the pith. Separate the segments.Remove the cheesecake from the tin, press pistachio nuts, orange segments and nuts
Cook's file
Variation: Use chopped roasted hazelnuts or almonds instead of the pistachio nuts.
from: The Family Circle Step-by -Step, Cheesecake Pavlovas and Luscious Desserts
Note: I dissolve the gelatine as the direction of the package.
The base, I mixed with the biscuit and then refrigerate abot 30 minutes. After, I put the pistachio which it was mixed well with orange marmalade put on the top of the biscuit and then refrigerated it again. This recipe is very easy because it just put in the refrigerator only.
ติดต่อ : Poradok [3 ธ.ค. 48 14:52> [ 28 ก.พ. 49 21:36 >
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[25 ส.ค. 50 14:56] ( IP A:218.186.9.5 X: )