- Dish type
- Orange cheesecake
Delicious fruity orange cheesecake made with St Helen's Farm® goats' dairy products and served with a simple orange sauce.
Yorkshire, England, UK
3 people made this
IngredientsMakes: 1 cheesecake
- 1 egg yolk
- 1 orange, zested and juiced
- 125g St Helen's Farm® natural goats' yoghurt
- 25g self-raising flour
- 75g caster sugar
- 150g St Helen's Farm® goats' cheese, grated
- 2 egg whites
- 1 (20cm) sweet pastry case
- For the orange sauce
- 75g orange marmalade
- 225g St Helen's Farm® natural goats' yoghurt
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat the oven to 170 C / Gas 3.
- In a mixing bowl, combine the egg yolk, orange rind and juice, the 125g yoghurt, flour and sugar. Mix well then fold in the grated cheese.
- In a clean, grease-free bowl, whisk the egg whites until stiff.
- Stir 1 tablespoon of the whisked egg white into the cheese mixture, then gently fold in the remaining egg white. Pour into the pastry case.
- Bake until firm in the centre and lightly brown, 35 - 45 minutes. Cool on a wire tray.
- For the orange sauce: Melt the marmalade in a pan, stirring to make sure it doesn’t burn. Remove from the heat and stir into the yogurt. For smaller quantities use 1 teaspoon of marmalade to 1 tablespoon of yogurt.
Make it healthier
For a healthier option, substitute St Helen’s Farm® natural goats’ yogurt for St Helen’s Farm® low fat goats’ yogurt.
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Goat Cheese Cheesecake
This cheesecake is rich and creamy, just like a good cheesecake should be, but its is a bit more interesting because it is made with goat cheese. The goat cheese adds a wonderful tang and earthiness that is perfectly complimented by the herby undertones of the thyme honey.
- 5 ounces graham cracker crumbs
- 5 tablespoons butter, melted
- 1/4 cup sugar
- pinch salt
- 15 ounces Natural and Kosher goat cheese, room temperature
- 8 ounces cream cheese, room temperature
- 3/4 cup (5.5 oz) sugar
- 1/2 cup sour cream
- pinch salt
- 2 teaspoons lemon zest
- 6 eggs
- 1/4 cup honey
- 5 3-inch stalks fresh thyme
- 1 pint fresh blueberries or strawberries
Preheat the oven to 350. Combine the graham cracker crumbs, butter, sugar and salt in a small bowl and mix well. Press the crumbs into the bottom of a 9-inch springform pan. Bake the crust for ten minutes, or until it is slightly toasted. Remove from the oven and set aside to cool. Wrap the pan well with heavy duty foil or place the pan inside a 9-inch round silicone cake pan.
Place the goat cheese, cream cheese, sugar, sour cream and salt in the bowl of a large food processor and process until smooth and fully combined. Add the lemon zest. Add the eggs one at a time, processing just until combined. Pour the batter into the prepared springform.
Place the cheesecake pan in a larger roasting pan and fill the roasting pan half way up with boiling water. Carefully place the pan into the oven. Bake for 40-50 minutes, or until the center still wobbles slightly but the edges are set. Carefully remove the pan from the oven. Lift the springform out of the hot water and place on a rack to cool fully. Once the cheesecake is cool, cover it and refrigerate it for at least four hours, preferably overnight.
While the cheesecake is chilling make the thyme honey. Place the honey and thyme in a small saucepan and warm gently over low heat. Leave the honey over the heat for 10 minutes, then remove the pan from the heat and let the honey cool completely. Remove the thyme stalks and cover the honey until ready to use it.
To serve the cheesecake run a sharp knife around the edges of the pan. Slowly release the springform pan. Top the cheesecake with the berries. Gently warm the honey so that it more pourable and drizzle the honey evenly over the top.
Fresh Chevre Cheesecake Recipe
Made from creamy chevre (fresh goat cheese) instead of the typical cream cheese, this surprising cheesecake is sure to please cheese lovers and dessert lovers alike.
The tanginess of the goat cheese is balanced by the incomparable sweetness of honey. Earthy vanilla bean and refreshing orange zest round out the flavor profile, while a crumbly, homemade graham-cracker crust provides the prefect contrast in texture.
Cooking the cheesecake in a water bath at a moderate temperature and allowing a slow and gentle cool-down in a turned-off oven help prevent the dreaded surface crack that wrecks the top of so many otherwise glorious cheesecakes.
I like to top mine off with a mini-mound of dark chocolate chips, but chocolate sauce, cajeta, or macerated berries would also make delightful toppings.
Fresh Chevre Cheesecake Recipe
&bull 7 oz graham crackers, preferably homemade
&bull 2 tablespoons melted butter (plus extra butter for the pan)
&bull 2 tablespoons brown sugar or coconut palm sugar
&bull 10.5 oz fresh goat cheese, room temperature (set on the counter for at least 30 minutes or up to 2 hours)
&bull 1 teaspoon orange freshly grated zest (be sure to avoid the white pith)
&bull Seeds scraped from 1 vanilla bean
&bull 1/3 cup honey
&bull 2 large eggs, room temperature
&bull Dark chocolate chips for serving, if desired
Lightly butter the bottom and sides of a 6-inch spring-form pan. Wrap the pan tightly in a double-layer of aluminum foil, pressing the foil into place just underneath the lip of the pan so that the foil does not extend to the inside. Make sure your top oven rack is positioned in the center of your oven, and preheat the oven to 325 degrees Fahrenheit.
Place the graham crackers in a food processor and process or pulse into fine crumbs. Add the melted butter and brown sugar and process just to combine.
Press the crumb mixture firmly into the bottom and 2 to 3 inches up the sides of the prepared pan. Set aside.
Using an electric stand mixer for best results, beat the fresh goat cheese, along with the orange zest and vanilla-bean seeds, until smooth. Add the honey and beat until smooth.
Add one egg at a time, beating well to incorporate after each. Don&rsquot worry if the mixture looks just a bit curdled&mdashthis is normal.
Pour the goat-cheese mixture into the prepared crust, and place the pan in the center of a tall-sided roasting pan large enough to accommodate it. Use a pitcher to carefully pour enough warm water in the roasting pan to come halfway up the sides of the foil-wrapped pan, making sure not to splash water into the cheesecake.
Carefully place the roasting pan in the oven and bake at 325 degrees for 55 minutes. Turn off the oven, and allow the cheesecake to remain in the oven as it cools, about two hours.
Carefully remove the roasting pan from the oven, lift the spring-form pan out of its water bath, and place on a dry kitchen towel. Before transferring the cheesecake to the fridge to cool completely and store, place a dry paper towel over the top to absorb any excess steam that may be released and cover with plastic wrap or foil. Chill at least one hour or until ready to serve (up to 5 days).
A mound of dark chocolate chips on top makes an excellent and hassle-free complement to this sweet and tangy twist on cheesecake.
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wonderful! Easy to make. Doesn't really need the berries on top.
This is probably the best cheesecake I have had in a very, very long time. Light, fluffy, sweet but not sickeningly so. The recipe is simple and delicious. I used berries that I macerated in honey to go with the cheesecake and it was perfect.
Superb! As others said, very light and even refreshing and so simple to make. If the top of the cake turns out too brown and/or lumpy when you take it out of the oven, simply serve the cake upside down! The bottom remains smooth and light yellow colored. I added a bit more lemon zest to the batter than called for. Also I made it a day before, wrapped it tightly and let it sit out at room temperature. This recipe originally appeared in Food and Wine magazine where the chef states you can do this.
We added orange zest instead of lemon to this cake, and topped it with pistachios. So delicious! It made a great cake for my friend's birthday. http://lifewithlampnsofa.com/2014/01/22/goat-cheese-cheesecake/
The lemon and goat cheese were sublime but the texture was a bit dr and it had a bit of cooked egg note. I am assuming operator error and will try again. Possibly 35 minutes was too long in my oven as it was firm when I removed it. I also may have over beaten the egg whites thus causing dryness. It paired beautifully with the Adelaida Cellars Ice Wine NV.
I loved this because it had that cheesecake taste but the egg whites give it a great lightness. Not heavy at all. Used an 8" springform rather than the 9" and I think that was better. I too, did not have enough goat cheese and used some cream cheese. Will definitely make this again.
Excellent recipe. Made it the first time for an important dinner party and it was delicious. I added more lemon than in the recipe - the juice of a large juicy lemon rather than just a teaspoon - and it worked well. It was easy to prepare and I will definitely make it again.
Turned out wonderful. Very light, would love to know the calorie count. Easy to make in one bowl, even with the egg whites etc. Truly baked in 35 minutes seemed a little wet at first, but after cooling and sitting in the fridge, texture was perfect. I was a little short on goat cheese (10.5 oz packages, you know. ) so supplemented with 2 oz cream cheese. Highly recommend trying it!
This is terrific! I cannot believe no one else has made it. I followed the recipe exactly except I added a handful (no more) of bitter chocolate chips because I thought the goat cheese would be overwhelming without a break. It looked and tasted great. Overnight in the refrigerator changed the texture but was equally good.
- For the Graham Cracker Crust:
- 7 ounces graham cracker crumbs, store-bought or homemade, see note (about 1 3/4 cups 200g)
- 1 ounce unsalted butter, melted (about 2 tablespoons 30g)
- Pinch of salt
- For the Cheesecake:
- 32 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C (about 4 cups 905g)
- 8 ounces fresh goat cheese (not pre-crumbled), brought to about 70°F/21°C (about 1 cup 225g)
- 1/2 ounce lemon juice, freshly squeezed (about 1 tablespoon 15g)
- 1/2 ounce vanilla extract (about 1 tablespoon 15g)
- 1/4 teaspoon (1g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
- 1/4 teaspoon orange flower water
- 14 ounces plain or toasted sugar (about 2 cups 395g)
- 6 large eggs (about 10 1/2 ounces 300g)
- 6 ounces heavy cream (about 3/4 cup 170g)
- To Serve:
- 16 ounces (volume will vary 455g) fresh fruit, such as pitted and halved cherries, blueberries, sliced peaches, small strawberries, or some assortment thereof, optional
- 1 recipe (about 1/2 cup) complementary Fruit Syrup or jelly, for saucing the fruit, optional
How to Make Goat Cheese Cheesecake
So, to get started making this cheesecake, you’ll first make the crust. And to make the crust, you’ll first make the cookies that are used in the crust. I know it’s some extra steps to make the cookies yourself, but they really are tasty. They’re made with honey, which really compliments the goat cheese, and adding that into the cheesecake through the cookie crust is just brilliant!
That said, the cookies are pretty much honey flavored shortbread, so if you really are short on time and don’t want to make the cookies yourself, you could simply make a shortbread crust with store bought shortbread cookies. It’d still be great and you could add some honey flavor by drizzling it onto the cheesecake, or even try adding some to the crumbs when you make the crust.
But assuming you bake the cookies, you’ll make the dough and roll it into logs in some parchment paper. Refrigerate it for a bit, so it can firm up, then slice into cookies and bake them. You could definitely make the dough ahead and refrigerate it for a couple days prior to baking, if you wanted. You could even make the cookies ahead, so they are ready to go when you want to put the cheesecake together.
When the cookies are ready, pop them in a food process and grind into crumbs. Combine the crumbs with a little more butter to help hold it all together and then bake it for about 10 minutes. When it’s done, let it cool.
The raspberry swirl is pretty straightforward to make. Combine some cornstarch – which will help thicken the swirl – with some fresh lemon juice and warm water. Stir it all together until the cornstarch is dissolved.
Next, add the raspberries and sugar to a saucepan and cook them for a few minutes to release the juices. Add the cornstarch mixture to the raspberries and cook for another 3 minutes, mashing the raspberries as it cooks and letting it just start to thicken. When it’s done, puree the mixture and then strain it through a fine mesh sieve to remove the seeds. Set it aside to cool while you make the cheesecake filling.
The cheesecake filling is really quite simple to put together too. Combine the cream cheese and goat cheese and beat until well combined and a little fluffy. I tend to use a lower speed to mix my cheesecakes, but in this first step, beat it at more of a medium speed to get a bit of fluff in there.
Once those are combined, add the mascarpone cheese and sugar. While the cream cheese and goat cheese should be softer when adding, I tend to add mascarpone cheese while it’s still more chilled and firm. It still incorporates really well, but I find that if it gets too warm, it messes with the texture of the cheese.
The final ingredients are the sour cream and vanilla extract, and then the eggs. Of course, here I’m using Eggland’s Best eggs. They have six times more vitamin D, more than double the Omega 3s, and 38% more lutein when compared to ordinary eggs. And, they’re only 60 calories! They are perfect for eating anytime and perfect for this cheesecake. Why not add some extra vitamins to our cheesecake?!
As with pretty much all of my cheesecakes, this one bakes in a water bath. I know the water bath seems like a pain, but I promise it’s worth it. It gives you a creamier cheesecake with a better appearance and shouldn’t crack. For a dessert you put this much love and care into, why wouldn’t you take the extra couple steps to ensure it turns out perfectly?
One thing about water baths is that they can often cause leaking problems from springform pans that don’t seal well. So I actually have a great little tutorial on my water bath method you can use with some tips and tricks for keeping that water bath from leaking!
So, once you’ve got your cheesecake baked and cooled, it’s time to dig in! The long wait is finally over and it will totally be worth it! I can see why this is a family favorite – it’s seriously amazing. Once of the best cheesecakes I’ve had! The cheesecake has just the right amount of goat cheese flavor – it doesn’t take over everything. The raspberry swirl is delicious. And the touch of honey in the crust is such a great little bonus! I actually loved the honey with it, so I drizzled just a touch over my slice before I dug in. You don’t want too much, but just a bit is the perfect finishing touch! This is one seriously great cheesecake that is totally holiday worthy. Time to get baking!
- Vegetable oil, for brushing
- 9 graham crackers, crushed
- ¼ cup light brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- 10 ounces fresh goat cheese, softened
- 2 teaspoons fresh lemon juice
- 1 ½ cups heavy cream
- ⅓ cup plus 1/4 granulated sugar
- Julienned zest from 2 navel oranges
- 1 teaspoon Champagne vinegar
- ½ cup honey, preferably wildflower
- 1 cup cranberries (4 ounces)
Lightly brush a 9-inch springform pan with vegetable oil. In a food processor, pulse the graham crackers, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pan and refrigerate until firm, 30 minutes.
In a bowl, beat the goat cheese with the lemon juice until creamy. Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.
In a saucepan of boiling water, simmer the orange zest over moderate heat for 10 minutes. Drain and return to the saucepan. Add the remaining 1/4 cup of granulated sugar and stir over low heat until the sugar is melted and the zest is glazed, about 2 minutes. Stir in the vinegar and transfer the candied zest to a small bowl.
Rinse and dry the saucepan. Add the honey and bring to a boil. Remove from the heat, stir in the cranberries and let cool.
Run a small, thin knife around the edge of the springform pan and remove the ring. Using a hot knife, trim the cake to a 6-inch square (serve the trimmings as snacks), then cut into 10 rectangles. Alternatively, cut the cake into wedges. Transfer to plates, garnish with the orange zest and honeyed cranberries and serve.
Tomos Parry's burnt cheesecake
I visited San Sebastián many years ago and in a bar called La Viña, I tried the famous baked cheesecake. It has become a classic sweet pintxo (snack) in the Basque country, eaten with an espresso or sweet sherry. When it came to open Brat, I was determined to have a homage to this dish on our menu. The recipe itself is fairly simple, but the secret to its success is the outer crust, which is cooked on a higher heat until heavily toasted, almost burnt looking, while the inside stays soft and creamy. At the restaurant, a hot wood-fired oven helps us achieve the desired slightly consistency with a delicious smokiness and caramelised top. We serve it with seasonal baked fruits, my favourite being rhubarb.
cream cheese 400g
goat’s curd 50g
caster sugar 140g
orange zest of ¼
eggs 2 whole, plus 1 yolk
double cream 180ml
plain flour 20g
roasted fruit and creme fraiche to serve
Heat the oven to 180C fan/gas mark 6. Whisk the cream cheese, goat’s curd, sugar and orange zest until it is light and glossy. Whisk in the eggs and the yolk one at a time. Gently whisk in the cream, slowly sift in the flour and mix thoroughly.
Line a cast-iron frying pan (about 25cm wide) with baking paper. Pour in the mixture and bake for 30 minutes, then rotate and cook for a further 15 minutes. The aim is for the cheesecake to rise like a soufflé and caramelise, almost burning, on top.
Remove the cheesecake from the oven and cool for an hour – it will sink slightly. Slice and serve it with roasted fruit, such as rhubarb or peaches, and some creme fraiche.
Orange-Vanilla German Cheesecake Tarts
I based this recipe on the method for making traditional German cheesecake using quark cheese. These tarts are not overly sweet, and the taste can be adjusted by the use of various glazes or toppings.
The texture is light, almost soufflé-like, and the orange flavor is a refreshing change from the ordinary. The recipe makes approximately 10 tarts.
You may find it difficult to locate quark at your local grocery, but that's ok &mdash it's easy to make quark cheese at home.
You can either make the crust by using the recipe below, or for a shortcut, buy the mini-graham cracker crusts, pre-made in packages of six.
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 tsp. salt
- 5 Tbsp. butter
- 1/4 tsp. vanilla
- 1 egg yolk
To make the crust, mix the flour, sugar and salt in a bowl. Blend in the butter well with a fork or pastry mixer. Stir in the vanilla and egg yolk.
Press the mixture onto the bottom and sides of an ungreased muffin pan. Place in the refrigerator while you mix the filling.
- 8 oz. quark cheese
- 2 eggs, separated
- 1/4 cup sugar
- 1/4 tsp. salt
- 1/2 Tbsp. flour
- 3 Tbsp. milk
- 1/2 tsp. vanilla extract
- 1/2 tsp. orange extract
Mix together the flour, salt and sugar in a bowl. Add the egg yolks and blend with an electric mixer until thoroughly mixed. Add the quark, milk and vanilla and orange extracts. Mix until smooth.
In a separate bowl, beat the egg whites until peaks form. Fold the egg whites into the cheesecake mixture and pour or ladle into crusts in muffin pan.
Bake in top half of oven at 325° F for approximately 35 minutes, or until tops are lightly brown. Remove and cool at room temperature for 15-30 minutes.
If using the homemade crust, use fork to loosen sides of crust from pan, and gently slide tarts out of pan. For pre-made crusts, leave tarts in the baking tins.
Serve immediately or chill in refrigerator. They're delicious either way!
- whipped topping and mandarin oranges
- powdered sugar
- glaze made from concentrated orange juice and powdered sugar
You may also want to try some delicious goat milk recipes or goat yogurt recipes.
Articles are updated frequently, so check back here for any new information on German cheesecake tarts!
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Lemon Goat Cheese Cheesecakes With Blood Orange Sauce
There aren't many things you'll see me do because they are cool and there are very few people I (almost always) agree with or trust (almost always) blindly. My dear B. will tell you I spend my life with an imaginary raised eyebrow and my right ear pointed up. I am not skeptical, I am curious. Sometimes cautious. Sometimes not at all.
When Shauna mentioned that she was working on gluten free graham crackers, I had my ears tuned in to her updates. When she posted them, I blindly and happily followed her trail and made a batch. Then two. Then B. said they'd be even better under a cheesecake. So I made a batch of mini Lemon Goat Cheese Cheesecakes with Blood Orange Syrup. Then two.
I often talk about tea time as being an important ritual of my day (as much as my schedule lets me) and when I moved to the US, I became quite fond of having a few graham crackers with my tea. I was a student, they were cheap and a box lasted a while between roomie and myself.
Then I stopped having a cookie with tea altogether. Partly because it's not that much fun a ritual when done alone so I'd save those moments for when my parents would visit and partly when I discovered it was not helping my health issues. I stopped. Until last week.
I made a batch of Shauna's gluten free graham crackers as soon as I came home from Atlanta. I sat down with my cup of tea and my just baked cookies and sighed. Content and thankful. Bill started saying that they were pretty close to the real thing but not quite until I stopped him, with my eyebrow raised, and asked "if the real thing is what makes us truly happy then these are it for me" and added "it's ok if you don't like them as much. more for me!"
Men don't generally take a hint and yet mine likes to give me some, especially when it comes to desserts. He starts by fidgeting around the cookie jar. Opens the fridge, closes it. Plays with the cookie jar some more. Until I break down and ask if he has a suggestion. He may not bake or cook, but he's got good ideas about eating. I had all forms of citrus laid out on the countertop for an article I was working on and he suggested we use some of the lemons and make a cheesecake if possible.
Since it was spur of the moment, I had about half the quantity of cream cheese I needed but being a big fan of goat cheese in desserts, I used some to make up the difference. The tang of the fresh goat cheese worked perfectly with the tang of the lemons. I felt it needed some color though and made a quick blood orange syrup to go with it.
This first forray into a completely gluten free cheesecake was such a success that I made another batch a couple of days later. Yes. That good.
Lemon Goat Cheese Cheesecakes with Blood Orange Syrup:
For the graham crakers: follow the recipe on Shauna's site blindly. you won't be disappointed, and grind enough graham crakers to make 1 cup crumbs.
For the cheesecake:
1 cup (250ml) graham cracker crumbs
4 tablespoons (60gr) unsalted butter, melted and cooled slightly
1 cup (200gr) sugar, divided
8 oz (240r) fresh mild goat cheese, at room temperature
8 oz (240gr) cream cheese, at room temperature
juice and zest of a whole lemon
3 large eggs
Preheat the oven to 325F and position a rack in the middle. Line 8 standard sized muffin tins with liners and slighly spray with cooking spray. Place the muffin pan in a large roasting pan. Set aside.
In a medium bowl, stir together the graham cracker crumbs, the melted butter and 1/4 cup (50gr) sugar. Divide the mixture evenly among the prepared muffin liners and pat with the back of a spoon. Bake for 5 minutes. Let cool. Lower the heat to 300F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining sugar with the cheeses and the lemon zest on medium speed until the mixture is completely smooth. Add the eggs, one at a time and beating well after each addition. Add the lemon juice and beat another 30 seconds. Divide the mixture evenly among the muffin liners. Add hot water to the roasting pan but do not worry about coming up halfway the side of the muffin pan too much. The oven temperature is already so low that the water is just to be on the safe side. Add at least one inch inside the roasting pan.
Bake the mini cheesecakes for 20 minutes or until slightly giggling (or jiggle - whatever suits your mood) in the middle still. Keep an eye on them as they bake rather fast this way. Let cool completely before unmolding and serving with the blood orange syrup.
Notes: I made 8 small ones (baked in muffin tins) but you could make two 4-inch ones and bake them for about 10 minutes longer at the same heat.
For the blood orange syrup:
1 cup (250ml) fresh blood orange juice
1/2 cup (100gr) sugar
In a heavy bottomed medium saucepan, stir together the blood orange juice and the sugar over medium high heat until the sugar dissolves and the mixture comes to a boil. Reduce the heat and simmer down until the liquid is about reduced by half. Let cool and serve with the cheesecakes.
Pour les fonds de cheesecakes: suivez la recette de Shauna ici ou utilisez des miettes de Petits Lu ou sables bretons.
Pour les cheesecakes:
250ml de miettes de petits gateaux
60 gr de beurre mou, fondu
200 gr de sucre, utilise en 2 fois
240 gr de fromage de chevre (frais et doux)
240 gr de cream cheese ou autre fromage frais
jus et zeste d'un citron
Prechauffez le four a 160C. Habillez des moules a muffins avec des caissettes en papier de la meme taille et badigeonnez l'interieur d'huile avec un pinceau (ou utilisez un spray a huile comme ici). Placer les moules dans une grande et profonde leche frite par example.
Dans un bol de taille moyenne, melangez les miettes de biscuits, le beurre fondu et la moitie du sucre. Melangez bien avec une spatule et distribuez de facon egale a l'interieur des moules prepares. Tassez avec le dos de la spatule. Faites cuires pendant 5 minutes. Mettere de cote. Baissez la temperature du four a 150C.
Dans le bol d'un mixeur, battez au fouet les deux fromages, le reste de sucre et le zeste de citron jusqu'a ce que la pate soit lisse. Ajoutez les oeufs, un a un et en battant bien apres chaque ajout. Ajoutez le jus de citron et battez 30 secondes de plus jusqu'a obtenir une pate lisse.
Repartissez la pate entre les moules et ajoutez environ 2 centimetres d'eau chaude dans la leche frite. Faites cuire environ 20 minutes. Retirez les cheesecakes du four avant qu'ils soit completement cuits. Laissez refroidir completement avant de demouler. Servir avec le sirop a l'orange sanguine
Sirop a l'orange sanguine:
250 ml jus d'orange sanguine (frais de preference)
100 gr sucre
Placez le jus d'orange et le sucre dans une casserole a fond epais et portez a ebullition. Reduire la temperature sous la casserole et faire reduire le sirop de moitie. Servir avec les cheesecakes.