Cake recipe to prepare a perfect delicious cheesecake

by Roger Olsen Writer

A cheesecake can be served both as an appetizer and as a rich, lovely dessert. The texture of the cheesecakes can vary from being very airy and light to rich and dense to creamy and smooth. No matter what cake recipe you follow, the cheese normally used to prepare cheesecake is ricotta cheese, cream cheese, cottage cheese or sometimes cheddar or Swiss cheese. A cheesecake may or may not have a crust. If there is a crust it can be a cookie crust, light dusting of crumbs of bread or a pastry crust. The filling of the cheesecake is made by first creaming the cheese and then mixing it with sugar, eggs and other flavorings. The mixture is then poured into a spring form pan and baked. Generally, after baking, the cheesecake is chilled thoroughly and most probably your cake recipe suggests topping it up with whipped cream, sour cream, fruit or any other embellishment. Below is mentioned a cake recipe to bake a lovely cheesecake at home.

Orange cheesecake

Ingredients required for this cake recipe:

 For greasing – melted butter

 Finely chopped biscuits – 85 grams

 To serve: fresh figs – 4, cut into thin wedges

Filling:

 Oranges -2

 Gelatin, powdered – 3 teaspoons

 Light Philadelphia spreadable – 350 grams

 Natural yoghurt, skim milk – 300 grams

 Caster sugar – 140 grams

Preparation: For this cake recipe (in Danish kage opskrift Madogbolig), you need to first make the filling. Finely grate the orange rind and juice both of the oranges. In a small saucepan over medium heat, pour half cup of the juice and bring it to boil. Take it off from the heat. Sprinkle the gelatin over the juice evenly and whisk it using a fork till it gets completely dissolved. Keep it aside to cool to room temperature. Beat the yogurt, Philadelphia, orange rind and sugar using an electric beater in a medium-sized bowl till it gets combined well. Cover it and keep it in the fridge for at least one hour or till the filling thickens.

In the meantime, brush a square-shaped cake pan of size 22 cm with melted butter to grease. With plastic wrap, line the sides and the base of the pan. Smoothen any wrinkles and allow the excess plastic wrap to overhang on the sides of the pan. Over the base of the pan, spread the finely chopped biscuits. Stir the filling nicely and over the biscuits, pour the filling. In order to settle the mixture, lightly tap the cake pan on the bench. With plastic wrap, cover the pan and then use foil to cover it tightly. Keep it in the fridge for at least 6 hours or overnight to set. While serving, you can use the plastic to lift the cake off from the pan. Place it on a serving platter. Slice this lovely cheesecake into portions and serve it along with fresh figs. This cake will certainly be enjoyed well by the guests.