Crustless baked orange cheesecake
French Cooking Academy · ♥ 1.3K likes · 32.4K views · 7 min video
Read about cream cheese in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 whole eggs
- 500 g fresh cream cheese
- 2 tbsp orange liqueur
- 250 ml heavy cream
- 200 g sugar
- 1 tbsp butter
- ½ tbsp plain flour
Coat the inside and sides of the cake tin with butter, then press parchment paper in so it sticks to the buttered sides.
Lining the cake tin
- 1 tbsp grated orange peel
Cut the cream cheese into manageable pieces and leave it at room temperature until soft. Beat the four eggs in a bowl. Mix the orange liqueur with the grated zest.
Pulse the cream cheese in the food processor until it is soft and no longer in blocks.
Add the cream, the sugar and the flour, then the liqueur and zest, and process about a minute or more until really smooth.
Pour it into the lined tin and bake in a preheated oven at 200C or 392F, on a middle shelf, fan forced or standard.
Cool at least half an hour; it sinks back down as it cools, which is normal. Cool completely before cutting.