Sunshine Cheesecake
Cream cheese cake with bright orange and ginger flavors, topped with candied orange slices.
Ingredients
Crushed ginger cookie crumbs
340g
Melted unsalted butter
90g
Finely chopped orange zest
7.5g
Fresh orange juice
360ml
Ginger (peeled and thinly sliced)
1 slice
Cream cheese
900g
Granulated sugar
120g
Finely chopped orange zest
15g
Vanilla extract
15g
Melted white chocolate
225g
Eggs
4
Water (for garnish)
800g
Sugar (for garnish)
240g
Seedless oranges with peel (thinly sliced, for garnish)
3
Instructions
1
Make the candied orange slices
Combine the water and sugar and bring to a boil, then simmer over medium heat for 5 minutes. Add the orange slices and cook for 1 minute. Remove from heat when the syrup bubbles up, and let stand for 1 hour until the oranges become semi-translucent. Lift out the orange slices, arrange them on aluminum foil, and set aside to dry. Continue cooking the syrup for about 6 minutes until thickened.
2
Make the crust
Mix all of the crust ingredients together until evenly combined, then press the mixture into a 23 cm springform pan, pushing it about 5 cm up the sides to form the crust.
3
Cook the orange juice
Preheat the oven to 180°C. Bring the orange juice and ginger to a boil and reduce until only 3 tablespoons of liquid remain.
4
Make the cake batter
Beat the cream cheese, sugar, orange zest, and vanilla extract until soft and smooth. Mix in the orange-ginger reduction and continue beating. Add the white chocolate and the eggs and beat until thick. Pour into the pan and bake for about 50 minutes. Let cool, then refrigerate until chilled.
5
Unmold and decorate
Run a small knife around the edge of the cake to loosen it from the pan, then gently remove the cake from the pan. Cover the top of the cake with the orange slices. Reheat the syrup and brush it over the orange slices.
