Arianna Frea’s personal interpretation of a creamy and soft cheesecake.
By Arianna Frea
A few months ago I bought “Pastry: Savoury and Sweet” by Michel Roux. About his style, I appreciate the ability to mix traditional pastry methods in one recipe, turning them in an absolute innovation. I love american cakes, especially cheesecakes: creamy, rich and delicious. I decided to offer you an interpretation of mine.
- For the crust
- 7 ounces (200 gr.) Digestive biscuits (14 biscuits)
- 7 tablespoons (100 gr.) unsalted butter, melted
- 1 egg white
- unsalted butter to grease
- For the filling
- Grated rind and juice from 3 oranges (a scant 1 ¼ cup orange juice, 250 ml)
- 28 ounces (800 gr.) cream cheese, room temperature
- 3.5 ounces (200 ml.) sour cream, room temperature
- 4 whole medium eggs, room temperature
- a generous 1 ¾ cup (175 gr.) granulated sugar
- To garnish
- 6 tablespoons bitter orange marmelade
- Prepare 8 inches (20 cm.) springform pan.
- Grease the pan and use parchment paper to fit the bottom and the sides.
- Heat the oven to 350 F (180°) and prepare the crust.
- In a food processor, pulse cookies until finely ground.
- Add melted butter, and mix until well combined. Press with your fingers the crumbs evenly over the bottom and smooth with a spoon.
- Bake for 10 minutes, set aside to cool.
- Once evenly cooled, brush the crust with the egg white and let dry.
- Prepare the filling. Turn down the oven to 275 F (140°). Grate the rind of the oranges, squeeze them and pour the juice through a strainer.
- In a bowl, place the cream cheese, sour cream and the sugar and mix well until smooth.
- In bowl of an electric mixer beat the eggs until you get a frothy mixture and add gradually to the cheese batter.
- Pour in the grated rind and orange juice and mix until incorporated.
- Pour the filling on the crust and spread evenly and bake about 1 hour 45 minutes.
- Turn off the oven, leave the cake inside to cool completely, then keep in the fridge for at least 6 hours.
- On a low heat, warm the orange marmelade, strain the jam through a fine strainer and with a tablespoon pour a thin layer on the cheesecake.
- Let set the jam for a while and serve.
Arianna Frea is an italian food stylist based in Milan. She has a true passion and dedication to food and photography. She loves cooking with her husband, especially cakes and treats. Arianna is the author of the blog Cookingmesoftly.