Gluten Free Orange Cheesecake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
ready in 8 h. 5 min.
Ready in
Ingredients
for
8
- For the pastry
- ½ cup ground Walnut
- 2 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- 1 egg white
- 2 Tbsps sugar
- ¼ cup cold butter (chopped)
- For the orange filling
- 1 ¾ cups cream cheese
- ⅞ cup thick Greek yogurt
- 2 Tbsps Orange liqueur
- ½ unwaxed Orange (juice and finely grated zest)
- 2 Tbsps sugar
Preparation steps
1.
For the pastry: combine the ground walnuts, flour, egg white, sugar and chopped butter in a mixing bowl. Mix well until a smooth dough forms. Wrap the dough in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 6-8 individual deep tart tins
3.
Separate the dough into 6-8 portions. On a lightly floured surface, roll out the dough 3mm|1/8" thick, slightly larger than the tart tins. Place the dough in the tart tins, trimming excess dough around the edges. Prick the base of the pastry case several times with a fork.
4.
Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 10-15 minutes, until the pastry is pale golden. Remove from the oven, discard the beans and paper and bake for a further 5 minutes, until golden. Set aside to cool completely.
5.
For the orange filling: whisk together all the ingredients until light and fluffy.
6.
Divide the mixture equally between the pastry cases and smooth the tops. Chill for at least 6 hours until set.
7.
To decorate: place the orange strips in a small pan. Add enough water to cover and bring to a boil. Drain and repeat 2 more times, using fresh water each time.
8.
Add 225ml| 1 cup water to the blanched orange rind. Add the sugar and simmer for 20 minutes until soft and opaque.
9.
Drain and place the orange strips on the tarts.
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