Cheesecakes have been made in Europe and many places around the world for centuries and have become one of the true classics in the culinary world! Cheesecake is in the group of esteemed desserts with other classics such as Cream Caramel, Black Forest Cake or Tiramisu for which there are virtually hundreds of recipes printed in both books and online. Depending on where in the world you are located, different cheeses are used to make the humble cheesecake. Cream cheese found virtually everywhere is the most used. However, there is also a soft fresh cheese called Quark used in central Europe’s Käsekuchen and of course Ricotta in Italy’s Crostata di Ricotta. Some recipes might be light and fluffy as others are incredibly rich, dense and luscious. Some are set with chocolate or a jelling agent and other are baked.
My version of the baked cheesecake of course includes a good quantity of (Lindt) chocolate!
Find the Lindt Chocolate Cheesecake Recipe HERE.
Whenever I create a recipe, I hope that they are used as an inspiration and that Lindt lovers put their own touch to it. The Orange Cheesecake recipe is a slow baked deliciously rich, velvety version of a cheesecake and what makes it special is the fact that you can take this recipe in many different directions.
The combination of dark chocolate and orange is amazing and works really well, but you can also try this recipe with the combination of passion fruit and white chocolate by using passion fruit pulp and white chocolate or any other fruit and chocolate combination you can think of. The options are almost endless!
Mandarin and Excellence Extra Creamy, Raspberry and Excellence Chilli…
Here are a 10 key points to remember to get the best result:
- Make the cheesecake the day before you serve it as they are best when settled overnight.
- Make sure that there are no cheese lumps in the mixture. Soften the cheese first and frequently scrape down the sides of the bowl.
- I always cook them in a bain marie (water bath) by wrapping the cake mould in foil and setting it into a deep oven tray. Fill hot water in the base of the tray which will cook the cake nice and gently.
- Rather cook cheesecake on really low temperature as high temperature results in a cracked surface.
- Cheesecakes turn dry and crumbly when they are overcooked. Keep in mind that the chocolate will help to set the cake as well so even though it may look slightly under, it will set silky and smooth. (I take my cheesecake out when it starts to set around the sides but retains a slight wobble in the center)
- Allow cheesecake to cool down at room temperature.
- To get the optimum flavor and texture, serve at room temperature.
- To cut cheesecake like a professional, use a long chefs knife and rinse it under hot water. Clean the knife after every cut and use the hot blade to gently melt through the cheesecake.
- Sour cream can be a welcome addition to bring in a little tart flavor.
- Serve Cheesecake with something that can cut through the richness. Berry compote or a citrus salads work really well.
Whatever cheesecake it is that you are making…Enjoy!