Orange cheesecake in a glass – a recipe for cheesecake with orange, a base of Danish pebernødder and burnt white chocolate. This cheesecake is delicious and a perfect dessert after a dinner. It is served in individual glasses with a base of pebernødder, small Danish spice cookies, and a cream cheese filling with vanilla and orange. It is decorated with burnt white chocolate, orange segments and grated orange zest. A creamy cheesecake with a lovely crunch from the base and the burnt white chocolate. You can make your own Danish pebernødder for the base.
The filling is made without gelatine, so it is important to whip the cream until firm and fold it gently into the cream cheese, so it keeps its shape.
The dessert can be made the day before and is perfect for New Year’s Eve, Easter or Christmas. Also try my lemon cheesecake jars. Enjoy!
Orange cheesecake in a glass
Ingredients
Instructions
Pebernødder base
Blitz the pebernødder in a food processor until finely ground.
Mix the melted butter well with the crumbs. Divide the mixture between about 8 glasses and put them in the fridge while you make the filling.
Cream cheese filling
Whisk cream cheese, vanilla, icing sugar and orange juice in a bowl. Add the orange zest. Whip the cream in another bowl.
Fold the whipped cream into the cream cheese mixture. Divide the filling over the bases.
Chill for 1 hour, or preferably overnight.
Burnt white chocolate
Preheat the oven to 185°C (fan).
Place the chocolate on a baking tray lined with baking paper. Bake for about 8 minutes until golden. Take out the tray and run a fork through the chocolate so it crumbles. Let it cool.
Decorate the cheesecakes with orange segments, grated orange zest and burnt white chocolate. Serve straight away or keep in the fridge until serving.
Please write a comment