Sour cherry and orange cheesecake

I have started with a recipe of a lemon cheesecake. By improvising, I have arrived to this amazing cake. I have replaced the lemon zest with orange zest collected from some organic oranges. As it is the sour cherry season, I was thinking to make a red topping to give a bit of strong color to the cake.
The sourness of the sour cherry layer contrasts perfectly with the heaviness of the cheese layer.
Decorated with some extra cherry makes this cheesecake a good candidate for a festive cake, for example, for a birthday cake. It gets such a refined taste while it is not too sweet.
I think I can call this cheese cake one of my best ever done. When it was put on the table, it disappeared almost instantly.
My daughter usually picks what she likes best when she is in front of a slice of cake. Incredibly, she eated all layers: she loves biscuits, so the base was her favorite, she loves cheese and oranges too, so the cheesecake layer was good as well and she loves red, so the jelly topping was not put aside.


For base:
  • 250g speculoos (or any biscuit works perfectly)
  • 80g butter (room temperature)

For orange cheesecake:
  • 750g philadelphia cheese
  • 100g sugar
  • 125g cream (can be sour cream or milk cream)
  • 30g flour
  • 3 eggs
  • 2 yolks
  • 1 stiff tablespoon of grated orange zest ( can be fresh from 2 oranges or conserved)

For topping:
  • 500g unpitted sour cherries. You can use more cherries for decoration.
  • 3 tablespoons of sugar
  • 6 gelatine sheets

  1. Make the base, by mixing the biscuits with butter. Do this using a mixer with a knife to simplify the process.
  2. Set this base at the bottom of a spring form and level it with a spoon.
  3. Put this in the fridge until you prepare the cheesecake layer.
  4. For the cheesecake, put all ingredients in the mixer's bowl and mix them until well combined.
  5. Take the springform out of the refrigerator and pour the cheesecake composition over the biscuit base.
  6. Bake in the preheated oven for 15 minutes at 180ºC. Reduce the temperature to 120ºC and bake it for 1-1:30 hours. It is ready when the top starts to brown a bit.
  7. Remove the cake from the oven, let it cool and refrigerate it, preferably overnight.
  8. Soak the gelatine sheets into cold water for 5 minutes.
  9. Blend the sour cherries.
  10. Filter the juice using a strainer.
  11. In a pan, bring this juice to boil.
  12. Add sugar and gelatine sheets and continue to boil for 5 minutes while mixing with a spoon.
  13. Pour this topping over the cheesecake.
  14. Decorate with sour cherries or as you prefer.
  15. Refrigerate for 4-6 hours to allow the topping to harden.

Recipe inspired from here.


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