Scenes from Lake District & Orange Cheesecake for Summer

Recipe! I've finally got some times in the kitchen for cakes.

I've been away & also quite busy after the trip to Turin.

I went to Lake District for a short break with my family about a month ago.

Take a look at the videos I've made using the Animoto app.

It's a glimpse of the paradise, aren't the scenes beautiful?

Now it's July & it's summer, finally.

Everytime when I want to bake, chocolate is my top list.

As the sunshine finally out of the clouds in UK, I think it's time to have a more summery treat.

A chilled orange cheesecake, not so difficult to make & it will make a great dessert for barbecue.

Recipe (8" round)

Sponge Cake (7" round)

2 eggs

60 g caster sugar

2 tsp water

60 g plain flour

20 g unsalted butter, melted

In a large mixing bowl, combine eggs & sugar, whisk to soft peaks.

Add in water & sift in the flour, fold gently until mixed.

Pour in the melted butter & fold until mixed.

Bake in a preheated oven at 160C for 20 min.

Crust base

140 g digestive biscuit crumbs

60 g unsalted butter, melted

Mix all ingredients & bake in a preheated oven at 180C for 10-15 min.

After cooling, press into a 8" loose base cake tin.

Orange Jelly

23 g gelatine powder

120 g water

600 ml natural orange juice (smooth)

75 g sugar

3 tsp Cointreau

Bloom gelatine in water for 15 min.

Combine 200 ml orange juice & sugar in a saucepan, bring it to boil.

Remove from heating, pour in the gelatine mixture & stir until smooth.

Add in the remaining orange juice & Cointreau, stir well.

Take 400 ml for the filling, 60 ml for brushing the cake & the remaining for the top layer. 

Orange Cheesecake Filling

250 g cream cheese

4 tsp Cointreau

400 ml orange jelly, warm

300 ml whipping cream

In a mixing bowl, whisk cream cheese & Cointreau until smooth.

Add in orange jelly in small portions & whisk until smooth.

In another mixing bowl, whisk whipping cream to soft peaks & fold with the cream cheese.

Assembly

Cut the sponge cake into 2 pieces.

Place a piece of the sponge cake in the prepared cake tin.

Brush generous amount of orange juice.

Pour in half of the cheesecake filling.

Place another cake on top & brush with orange juice.

Pour in the remaining cheesecake filling.

Refrigerate to set.

Carefully pour in the orange jelly & refrigerate to set.