No bake cheesecake. It could be made just as two layer orange lime dessert but I decided to make more fancy look and divided each part to three what got six layer cheesecake. This effect of course is connected with more effort and time but the result is pretty and interesting so why not. Ready to eat cold cheesecake is subtle in taste however the sourness of fruits is detectable. Do not be suggested by the taste of lime puree during preparation – it will fade significantly to the end. I used blood oranges in orange layer – by using ordinary oranges the colour will not be pink and the taste more intensive. Tangy – bitter lime and sour – sweet orange created together delicate, subtle and refreshing dessert. Enjoy!
You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.
round spring pan 8 inch
- 150 g tea biscuits
- ¼ cup (+ 1 tablespoon optional) butter, melted
Cheesecake (two layers):
- 500 g cream cheese
- 285 ml whipping cream
- 1 ½ cups (240 g) icing sugar*
- 2 limes
- juice of ½ lime
- 2 tablespoons icing sugar
- 3 tablespoons milk
- 1 blood orange
- 3 tablespoons blond orange juice (of 1 ½ fruits)
- 2 x 3 teaspoons gelatine
- 150 ml whipping cream
- 3 tablespoons icing sugar
- sliced orange and lime
Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.
In a sauce pan place one blond orange (unpeeled), add water to cover and cook until tender (about ½ hour). In a second sauce pan place two limes (unpeeled), add water to cover and cook until tender (about ½ hour). Once ready, drain, peel fruits and remove the white thick core from the orange. Peele fruits blend in a blender to the puree (separately orange and limes). Add juice of ½ lime and 2 tablespoons icing sugar to lime puree, mix.
In a bowl of a stand mixer place cream cheese, whipping cream and 1 ½ cups icing sugar. Beat until smooth and fluffy. Divide the mixture to half. Add orange puree to one part, mix. Add lime puree to second part, mix.
Divide the lime cheese mixture into three. Transfer one third to another bowl. Place 1 teaspoon gelatine to a small bowl and pour 1 tablespoon milk over. Set aside for 5 minutes then heat in a double boiler or microwave until liquid. Add 1 tablespoon lime cheese mixture to liquid gelatine and stir together in order to strengthen the gelatine. If they combined successfully add it to the rest of lime cheese mixture and mix until smooth. Pour prepared lime cheese layer over cookie base in the pan, shake the pan to even the surface and place to the fridge to set (10 minutes).
Divide the orange cheese mixture into three. Transfer one third to another bowl. Place 1 teaspoon gelatine to a small bowl and pour 1 tablespoon blood orange juice over. Set aside for 5 minutes then heat in a double boiler or microwave until liquid. Add 1 tablespoon orange cheese mixture to liquid gelatine and stir together in order to strengthen the gelatine. If they combined successfully add it to the rest of orange cheese mixture and mix until smooth. Pour prepared orange cheese layer over lime cheese layer in the pan, shake the pan to even the surface and place to the fridge to set (10 minutes).
Repeat two steps above four more times to receive six layer cheesecake (the pink layer will be on the top). Place to the fridge for overnight.
The next day carefully remove the cheesecake from the pan and place on a serving plate. Beat whipping cream with icing sugar until stiff. Spoon it to the piping bag ended with big star nozzle and pipe cream rosettes on the top of cheesecake. Decorate with fruit slices.
*my cakes and desserts are not very sweet. You may try every layer on every step of preparing and add more sugar if you want, remembering that sugar is less detectable in frozen/cooled desserts.
Category: No bake cakes.
Tags: glutenfree, lime, orange.