Read on below ad
Gluten free orange Cheesecake
(0 votes)
Difficulty:
moderate
Preparation:
1 hr 35 min.
Preparation
ready in 8 hrs 5 mins
Read on below ad
Read on below ad
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.
Read on below ad