White Chocolate Cheesecake with a Blood-Orange Gelée
A dessert made for cheesecake lovers and those who enjoy citrus. The vibrant ruby red colour of the blood orange gelée creates a visually stunning dessert.
Equipment
- 1 8-inch round spring form cake pan
Ingredients
Graham Cracker Crust
- 1 1/4-1/2 cups graham cracker cookies, ground
- 1/2 cup unsalted butter
White Chocolate Cheesecake
- 3/4 cup white chocolate
- 1 cup heavy cream
- 2 1/2 cups cream cheese, 680 grams
- 1 1/4 cup powdered sugar
- 1 tsp vanilla
Blood Orange Gelée
- 1 1/4 cup blood orange juice
- 1/2 cup water, or less (100 ml)
- 2/3 cup sugar
- 8 leaves gelatin
Instructions
Graham Cracker Crust
- Line an 8-inch round spring form cake pan with grease proof paper. Blend the graham cracker cookies and melt the butter and add to the biscuits. Tip the mix into the cake pan and press onto the bottom to create a flat layer. Put in the fridge to cool.
White Chocolate Cheesecake
- In a medium bowl, stir together white chocolate and ½ of the cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining cream and beat on high until light and fluffy, 2-3minutes.
- Add cooled melted white chocolate and beat on medium speed until incorporated. Pour the filling into the cake pan and flatten, knocking the sides to remove any air bubbles.
Blood Orange Gelée
- Chill for at least 4 hours. While chilling, soak the gelatin in cold water to soften. Warm up the blood orange juice with the water and sugar. Once it has boiled, add the gelatin and leave to cool to room temperature.
Glaze, Chill, Serve
- Once cooled to room temperature, pour slowly over the cheesecake, and set in the fridge for a further 4 hours. Once chilled, take the cheesecake out of the pan and serve.