Recipe Citrus layered cheesecake : Easy, Special and Delicious
Recipe Citrus layered cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Citrus layered cheesecake. This Recipe Citrus layered cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Citrus layered cheesecake was necessary 4h 30m, cook 1h 05m and serving 10. Attention: allergies . Without having to wait long, let's just check the Recipe Citrus layered cheesecake
Every layer of this citrus cheesecake has a zesty fruit flavour from either orange, lime or lemon. Candied citrus tops it off perfectly.
Thank you for reading this Recipe Citrus layered cheesecake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Citrus layered cheesecake with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Citrus layered cheesecake. This Recipe Citrus layered cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Citrus layered cheesecake was necessary 4h 30m, cook 1h 05m and serving 10. Attention: allergies . Without having to wait long, let's just check the Recipe Citrus layered cheesecake
Every layer of this citrus cheesecake has a zesty fruit flavour from either orange, lime or lemon. Candied citrus tops it off perfectly.
21 Ingredients
250g plain sweet biscuits
20g (1/4 cup) desiccated coconut
120g butter, melted
60g coconut oil, melted
1kg Greek-style yoghurt
155g (3/4 cup) caster sugar
60ml (1/4 cup) warm water
3 tbsp gelatine powder
60ml (1/4 cup) fresh orange juice
1 tsp finely grated orange rind
Red, yellow and green food colouring
60ml (1/4 cup) fresh lime juice
1 tsp finely grated lime rind
60ml (1/4 cup) fresh lemon juice
1 tsp finely grated lemon rind
Whipped cream, to serve
Candied citrus
215g (1 cup) caster sugar
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
Select all ingredients
8 Method Steps
Line the base of a 7cm-deep, 23cm non-stick springform pan with baking paper. Process biscuits in a food processor until fine crumbs form. Add desiccated coconut, butter and oil and pulse to combine. Transfer mixture to prepared pan and press firmly into base. Place in the fridge until required. Clean the food processor.
Video Player is loading.How to line a springform cake tin
Pie maker Caramilk sticky date puddings
0:53
Strawberries and cream chocolate celebration cake
1:55
Apple danish custard slice
1:07
Giant pie maker lamington wreath
1:31
Butter biscuit Christmas tree
1:35
Easy Baci brownie pudding
1:22
Baci fudge slice
1:33
How to line a springform cake tin with baking paper.
Process yoghurt, cream cheese and sugar in the food processor until smooth. Place warm water in a small heatproof bowl. Sprinkle with the gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Add to the cream cheese mixture and pulse to combine.
Transfer one-third of the cream cheese mixture to a bowl. Transfer another third of the mixture to a separate bowl. Keep bowls at room temperature. Add orange juice and rind, and a few drops of red and yellow food colouring to the food processor. Pulse to combine. Spread evenly over biscuit base. Place in the fridge for 30 minutes, until the mixture begins to set. Clean the food processor.
Process 1 portion of the remaining cream cheese mixture with the lime juice and rind, and a few drops of green food colouring. Spoon gently onto the orange layer and use the back of a spoon to spread evenly. Place in the fridge for 30 minutes or until the green layer begins to set. Clean the food processor.
Process the remaining cream cheese mixture with the lemon juice and rind, and a few drops of yellow food colouring. Spoon gently onto the green layer and use the back of a spoon to spread evenly. Place in the fridge for 3 hours or overnight, until set.
For the candied citrus, place the sugar and 250ml (1 cup) water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring the mixture to a simmer. Add the orange, lemon and lime slices. Simmer for 30 minutes or until the citrus is soft and the liquid has thickened. Set aside to cool slightly.
Preheat the oven to 140C/120C fan forced. Line a baking dish with baking paper. Use tongs to transfer the citrus slices to the prepared dish, reserving the sugar syrup. Bake for 30 minutes or until the citrus starts to caramelise. Set aside to cool.
Transfer cheesecake to a serving plate. Top with candied citrus and whipped cream. Drizzle with a little reserved sugar syrup.
Did you make this?
Thank you for reading this Recipe Citrus layered cheesecake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Citrus layered cheesecake with your social media like IG, FB and WhatsApp.
Comments
Post a Comment