Orange Mint Cheesecake!! Hey you! I hope this blog post finds you well. Today, I am going to be showing you how to make a wonderful orange and mint cheesecake (yum!) This recipe has been wandering around my brain for a few weeks and I am finally writing it down. Another reason I am publishing this recipe is that in HK it is “Orange Season” (what I mean to say is we are getting AMAZING oranges and the fruit is summer-suitable) And the reason I am using mint is that – well it’s fabulous. So for this recipe, I put together this summer’s “trendiest” ingredients to produce a simple yet flavorsome cheesecake. Since this recipe is quite long, I won’t spend too much time talking!
Ingredients for Orange Mint Cheesecake
- For the crust:
- 2 graham biscuits we use Digestive ones
- 3 dates without seeds
- 10 – 15 pieces of almonds
- 5-6 mint leaves
- For the filling:
- 3/4 cup orange pulp
- 145 grams of cream cheese
- 35 grams of sugar take some extra for later
- 160 grams of heavy cream
- 100 grams of water
- 7 grams of agar-agar
- 6-7 mint leaves
Instructions
- Take all of the ingredients in the “crust” section above and grind them together until you get a crumbly texture.
- Now take a cheesecake-mold and cover the base with aluminum foil.
- Next, put the crumbly mixture inside the mold and press it down nicely with either your spoon or hands. Now place the dish inside your fridge for 30 minutes.
- Meanwhile, let’s prepare the filling. Using a food processer, blend cream cheese and sugar together until it becomes a smooth paste. Set it aside.
- Now soak your agar-agar in warm water for 10 minutes.
- While you are waiting for you agar-agar to soak, we are going to make an orange and mint puree (which we will later mix into the filling)
- Grind your mint leaves and orange pulp together. (If there are a lot of lumps, strain your filling)
- Now, take a pot, and pour your filling into it. Put your pot on the stove and turn up the heat to medium flame.
- After a few minutes of your puree cooking, add 1 tbsp. sugar and let it cook for 2 minutes.
- Now take your pot off the stove and let it cool.
- Your agar-agar should now be soaked. Don’t take out the water yet!
- Put the bowl that you soaked your agar-agar in (along with the water) on your stove and turn up the heat to medium-flame and leave your agar-agar for cooking for a few minutes.
- Now take your agar-agar off the stove, and pour it inside the puree (which should have cooled down by now.) Mix it.
- Now let’s take the filling that we set aside before (the cream cheese and sugar one) and mix it together with the puree (orange, mint & agar-agar one). Make sure you use a blender! Set this filling aside.
- Now take your heavy cream and whip it until you get a peak. (If your heavy cream doesn’t contain sugar make sure you add 2 tsp. icing sugar, we are using a heavy cream that already has sugar)
- Now fold your whipped heavy cream and the filling we set aside before together.
- Now take out your crust from the fridge and stuff the mixture we just folded inside it until it perfectly reaches to the top of your mold.
- Use a knife to smoothen the top. Now put your cheesecake in the fridge for 2 hours to let it set.
- After 2 hours, when you want to take our cheesecake out of the mold use gentle hands otherwise it may break!
- Your cheesecake is ready!
Orange Mint Cheesecake
Hey you! I hope this blog post finds you well. Today, I am going to be showing you how to make a wonderful orange and mint cheesecake (yum!) This recipe has been wandering around my brain for a few weeks and I am finally writing it down.
Another reason I am publishing this recipe is that in HK it is “Orange Season” (what I mean to say is we are getting AMAZING oranges and the fruit is summer-suitable) And the reason I am using mint is that – well it’s fabulous. So for this recipe, I put together this summer’s “trendiest” ingredients to produce a simple yet flavorsome cheesecake.
Since this recipe is quite long, I won’t spend too much time talking!
Ingredients
- For the crust:
- 2 graham biscuits we use Digestive ones
- 3 dates without seeds
- 10 – 15 pieces of almonds
- 5-6 mint leaves
- For the filling:
- 3/4 cup orange pulp
- 145 grams of cream cheese
- 35 grams of sugar take some extra for later
- 160 grams of heavy cream
- 100 grams of water
- 7 grams of agar-agar
- 6-7 mint leaves
Instructions
- Take all of the ingredients in the “crust” section above and grind them together until you get a crumbly texture.
- Now take a cheesecake-mold and cover the base with aluminum foil.
- Next, put the crumbly mixture inside the mold and press it down nicely with either your spoon or hands. Now place the dish inside your fridge for 30 minutes.
- Meanwhile, let’s prepare the filling. Using a food processer, blend cream cheese and sugar together until it becomes a smooth paste. Set it aside.
- Now soak your agar-agar in warm water for 10 minutes.
- While you are waiting for you agar-agar to soak, we are going to make an orange and mint puree (which we will later mix into the filling)
- Grind your mint leaves and orange pulp together. (If there are a lot of lumps, strain your filling)
- Now, take a pot, and pour your filling into it. Put your pot on the stove and turn up the heat to medium flame.
- After a few minutes of your puree cooking, add 1 tbsp. sugar and let it cook for 2 minutes.
- Now take your pot off the stove and let it cool.
- Your agar-agar should now be soaked. Don’t take out the water yet!
- Put the bowl that you soaked your agar-agar in (along with the water) on your stove and turn up the heat to medium-flame and leave your agar-agar for cooking for a few minutes.
- Now take your agar-agar off the stove, and pour it inside the puree (which should have cooled down by now.) Mix it.
- Now let’s take the filling that we set aside before (the cream cheese and sugar one) and mix it together with the puree (orange, mint & agar-agar one). Make sure you use a blender! Set this filling aside.
- Now take your heavy cream and whip it until you get a peak. (If your heavy cream doesn’t contain sugar make sure you add 2 tsp. icing sugar, we are using a heavy cream that already has sugar)
- Now fold your whipped heavy cream and the filling we set aside before together.
- Now take out your crust from the fridge and stuff the mixture we just folded inside it until it perfectly reaches to the top of your mold.
- Use a knife to smoothen the top. Now put your cheesecake in the fridge for 2 hours to let it set.
- After 2 hours, when you want to take our cheesecake out of the mold use gentle hands otherwise it may break!
- Your cheesecake is ready!