Wednesday , December 8 2021

Blood Orange Cheesecake


By Iain McCarten, The Last Wine Bar



270g of cream cheese
240ml of double cream
100g of caster sugar
the zest of one blood orange
100g of crushed digestive biscuits
40g of melted butter
15g of cocoa powder

200ml of blood orange juice
2g of agar powder
two eggs
the juice and zest of ½ blood orange
30g of butter
Blood orange segments to decorate

1. In a Kenwood or KitchenAid mixer, whip the cream cheese and 50g of sugar until soft, then add the zest of one blood orange.  Finally, add the cream, and whisk further until you have stiff peaks. If you are brave, you can test this by holding the bowl upside-down above your head (but don’t blame me if you end up with cheesecake in your hair).

2. Mix the crushed digestives, melted butter and cocoa powder together to form a crumbly base, and line a tin to a depth of about 5mm.  Put the cheesecake mix on top of this – it should be about 3cm deep.

3. To make the blood orange jelly, boil the blood orange juice and agar together – this activates the agar, which will set the jelly.  Cool until it is no longer hot, and pour over the cheesecake in the tin. Immediately refrigerate.

4. While the cheesecake is setting, make the blood orange curd.  Place a bowl over a pan containing barely simmering water, and put in the eggs, juice and zest of half a blood orange, 30g butter and 50g sugar.  Whisk over the hot water until it reaches the right curd consistency. Remove the bowl from the bain-marie and plunge it into iced water.

5. To serve, cut the cheesecake into portions.  Decorate each slice with blood orange segments, and serve with good quality, locally-made chocolate ice cream.

See Iain at the East Anglian Game and Country Fair
Cookery Theatre on Saturday April 27 at 11:30

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