Orange Cheesecake Tart
This luxury cheesecake is made in a pastry case rather than with a biscuit base, but none the less it is still an elegant tart with a delicious mouth-watering finish.
Overview
This orange cheesecake tart combines a shortcrust pastry case with a creamy, citrus-infused cheese filling. It is best served chilled and finished with warm marmalade and candied orange peel for a bright, elegant dessert.
Ingredients
Pastry
- 280 grams shortcrust pastry
Filling
- 4 oranges
- 350 grams fromage frais
- 350 grams curd cheese
- 150 grams soured cream
- 175 grams caster sugar
- 4 eggs
Finish
- 6 tablespoons Seville orange marmalade (warmed and strained)
- candied orange peel
Method
Prepare the pastry
- Roll out the pastry to a round, 3 mm thick, and use to line a lightly greased 20 cm diameter (4 cm deep) flan ring.
- Chill the pastry in the refrigerator for 20 minutes.
Blind bake the pastry
- Preheat the oven to 170°C.
- Prick the pastry base with a fork.
- Line the pastry case with greaseproof paper, and fill with a layer of baking beans.
- Bake the pastry case blind in the oven for 30 minutes.
- Remove the paper and the beans and return the pastry case to the oven for 5 minutes.
- Set the pastry aside to cool.
- Lower the oven temperature to 140°C.
Make the filling
- Finely grate the zest from the oranges, then squeeze the juice and strain through a chinois or fine-meshed conical sieve.
- Put the soft cheeses, soured cream and sugar in a large bowl and mix thoroughly with a spatula.
- In another bowl, whisk the eggs until frothy, then delicately incorporate them into the cheese mixture.
- Add the orange zest and juice and mix with a spatula until evenly combined.
Baking the tart
- Pour the filling into the pastry case and bake in the low oven for 90 minutes.
- To check the cheesecake is cooked, insert a fine skewer into the centre; it should come out clean.
- Place on a wire rack and leave to cool for about 20 minutes before removing the flan ring.
- Let cool completely, then place in the least cool part of the refrigerator until ready to serve.
Serving
- Carefully spread an even layer of marmalade over the surface of the cheesecake.
- Wait a few minutes for the glaze to set, then cut the cheesecake into portions using a very sharp knife.
- Serve on individual plates, with candied orange peel.
Notes
- Blind bake the pastry case fully to keep it crisp under the soft cheesecake filling.
- Use freshly squeezed orange juice and zest for the best citrus flavour.
- Chill the cheesecake completely before glazing and slicing.
- A low, slow bake helps the filling set without splitting.
Serving
Serve the cheesecake tart chilled or at room temperature with a spoonful of crème fraîche if desired. The marmalade glaze adds shine and a concentrated orange finish.
Storage
Keep the tart refrigerated for up to 3 days, covered. Freeze only the unglazed tart if needed, then thaw slowly in the fridge and glaze just before serving.
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