Back to the cheesecake, I read somewhere but I forgot where, that if you baked cheesecake with au-bain marie technique it will lighten the texture. I did so with my cheesecake, it tasted perfect but as I never tasted cheesecake baked without au-bain marie technique before so I didn’t know the differences between those two.
I didn’t know whether it was my own fault or what but I ended up needing twice ingredients for the cheesecake base. First I did just like the recipe said, but it covered only half of my baking tin. Was it because I was using a 20cm round baking pan and not the square one as the recipe suggested? I also made orange lemon instead of cherry. I didn’t have cherry at the time and I love orange lemon a lot so I thought why not? But the rest I followed the recipe and Dita’s suggestions. It tasted so good, creamy yet fresh with a tang from the orange lemon, definitely a keeper.
Ingredients:
– 3 tbs sugar (I used 6 tbs)
– 1.5 tsp lemon zest
– 2 tbs lemon juice
– 1 can mandarine orange
– Heat oven to 325°F (160C).
– Mix crumbs, sugar and butter; press onto bottom of 13×9-inch pan. Bake 10 min.
– Meanwhile beat cream cheese, 1 cup sugar, flour, lemon zest, lemon juice and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
– Bake 40 min. or until center is almost set. (Mine was 1 hour) Cool completely. Top with orange glaze. Refrigerate 4 hours.
– Serve with mandarine orange on the side.
– 150 ml orange juice
– 2 sheets gelatine
– Melt gelatine according to the package.
– Mix well with orange juice.
– Pour over baked cheese cake and refrigerate.
Source: Philadelphia through Dita
