The white chocolate and orange cheesecake is the ideal dessert for the winter season, also perfect as a Christmas holiday dessert.
It is the baked version of the cheesecake, the so-called New York cheesecake, which is baked and then enjoyed cold after resting in the refrigerator. So this dessert can be prepared in advance and has all the fragrance and flavor of oranges! The sweetness of white chocolate pairs perfectly, creating a flavor combination that will surely win everyone over.
If you love cheesecake, you must also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: International
- Seasonality: Winter, Christmas
- Energy 665.07 (Kcal)
- Carbohydrates 71.94 (g) of which sugars 50.33 (g)
- Proteins 16.20 (g)
- Fat 36.43 (g) of which saturated 12.38 (g)of which unsaturated 7.12 (g)
- Fibers 1.47 (g)
- Sodium 177.75 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the White Chocolate and Orange Cheesecake
- 1 1/2 cups digestive biscuits (such as Novellini)
- 7 tbsps butter
- 14 oz robiola cheese
- 3 eggs
- 1 cup sugar
- 1/2 pod vanilla
- 7 oz white chocolate
- 2 oranges (untreated)
- 2 tbsps cornstarch
- 1 sprig rosemary
Tools
- 1 Springform Pan 9-inch diameter
- 1 Mixer
Preparation of the White Chocolate and Orange Cheesecake
To prepare the white chocolate and orange cheesecake, first melt the butter in a saucepan over low heat without letting it fry. Meanwhile, finely chop the biscuits using a mixer or food processor, then transfer them to a bowl and add the melted butter. Mix thoroughly and use this mixture to cover the bottom of the springform pan previously lined with parchment paper. Let it rest in the fridge while you prepare the filling.
Melt the white chocolate in a double boiler and let it cool slightly.
In a bowl, work the robiola cheese with a spatula along with half of the sugar and the cornstarch, then add the eggs, the seeds of the vanilla pod, and the grated zest of the oranges.
Remove the pan from the fridge and pour the freshly made mixture over the biscuit base, smooth it out well and bake at 350°F for about 45-50 minutes.
Meanwhile, cut the oranges in half and from the center, get 4 thin slices to sprinkle with sugar and dry in the oven until they are dried but not too dry.
With the pulp of the oranges, prepare a gelatin to spread over the cake once baked.
Put 150 g of orange pulp with 50 g of sugar and let it cook for 20 minutes. Blend and strain this mixture and pour it over the cheesecake once removed from the oven. Sprinkle the white chocolate and orange cheesecake with some chopped rosemary and refrigerate for at least 3 hours.
