Blood orange and orange blossom cheesecake

Blood orange and orange blossom cheesecake

From
Harvest
Serves
8
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Put 150 g plain sweet biscuits and 50 g blanched almonds in a food processor and process to fine crumbs. Add 75 g melted butter and process briefly. Press the biscuit mix into the base of a 20 cm spring-form cake tin and refrigerate for at least 20 minutes. Finely grate the zest of 3 blood oranges, put it in a bowl with 500 g cream cheese and 145 g caster sugar, and beat until creamy. Juice the oranges, put the juice in a saucepan and bring to the boil. Remove from the heat, add two 5 g gelatine leaves and stir until dissolved. Allow to cool slightly. Add the orange mixture to the cream cheese, along with 125 ml cream and 1 tablespoon orange-blossom water. Stir until combined. Pour on top of the biscuit base, scatter 60 g chopped pistachios over and chill until set.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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