DREAMY CREAMY ORANGE COINTREAU CHEESECAKE: no-bake, slightly lower fat, easy-peasy, child option

 Gorgeously creamy with a delicate layer of alcohol, this cheesecake looks good and tastes lovely...

updated 3/22, first published 2017

Orange, Cointreau & White Chocolate Cheesecake (half recipe pictured)
'Perfect base; very refreshing' 'the alcohol doesn't overwhelm but it's an adult's cheesecake.' (Tasters)

This gorgeous creamy sophisticated orange cheesecake tastes as good as it looks - but is simple, no-bake and can be prepared the day before.  

The basic cheesecake filling is a 67 summer standby; it's easy, versatile and has never failed when a quick and easy special occasion dessert is required.  Dress it up or make it plain and simple -- it won't let you down.

This orange & liqueur version gives parents the pleasure of a delicate layer of alcohol but the kids get a 'cleaner' easily differentiated version.   

For the health conscious, there are lower-fat options.

It's not cheap but the cheesecake serves 12-16 easily.

Cost: £4-5
Serves: 12-16

Ingred: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or whizzed in a food processor until crumbly -- don't process too finely

90 g unsalted butter, melted

grated zest 3 oranges 
segments and juice from oranges (see below)

300g full-fat cream cheese, at room temperature (80% fat reduced will also work; as will supermarket own brand so long as it is not watery*)

1 pint double cream 

100g/3.5oz 70% white baking chocolate (in the baking section of supermarkets, not the sweetie section)

3-5 tablespoons orange juice

3-4 tbsp cointreau

Topping: 
approx 150 gms whipping cream

1 tbsp sugar

1 tsp vanilla extract (opt)

50 gm white chocolate, chilled and grated or peeled

Method:

1. Line a 23cm/9in loose bottomed tin with a double layer of cling film
2. Mix biscuit rubble & melted butter; pour into tin; use back of measuring cup to level the base. Refrigerate.
3. Peel oranges and remove segments (see below), setting aside juices; place segments in a flat dish, pour over cointreau
4. Melt chocolate over but not touching simmering water, take off heat, set aside; leave to cool a bit; it should remain liquid 
5. In a large bowl, whip cream cheese until it is smooth
6. Add double cream, beat on low until soft peaks form
7. Pour in cooled but still liquid chocolate; use a hand whisk to blend
8. Drain orange segments, keeping juices; reserve a few nice slices for garnish; cut the rest in 3 pieces
9. Add orange juices, orange zest and alcohol to creams; whisk until stiff peaks form
10. Scrape half the mix over cheesecake base; scatter over cut orange segments; cover with rest of cheesecake mix
11. Refrigerate at least 4 hours
12. Just before serving, beat whipping cream until you can see circles forming on the surface; add sugar and vanilla; beat until soft-med peaks form
13. Arrange orange slices prettily on top of the cheesecake, a few inches from the outer edge
14. Use a piping bag or spoon to arrange blobs of whipping cream topping on the edge of the cake, near the oranges
15. Sprinkle flakes of white chocolate between blobs of cream

Comments:
'The cheese cake is less sweet than normal and has retained the orange taste. The base is perfect and the upper part smooth; the tangy taste is very refreshing.' Political Agent 
'A real winner; the alcohol doesn't overwhelm but it is definitely an adult cheesecake!'  Retired writer
'Lovely!'  Opposition leader local council 

Tips:  

• for children, forget the alcohol and serve it layered in pretty glasses
• if you must, tinned orange slices in juice not syrup can replace fresh, but drain them well
• The recipe halves well and can be served from a loaf or rectangular tin.    

****

To peel oranges, slice off the top and bottom so that the orange sits nicely.
Slide a knife between the peel/pith and the flesh and press downwards, following the curve of the orange. 
Remove any bits of pith afterwards.

To remove segments cleanly, slide a sharp knife in between the membrane to the left of the segment and the flesh. Turn sharp edge of knife upwards between the flesh and the membrane to the right of the segment. 


 For more low-cal desserts,  go to NavBar: RecipesII/Skinny...

Please leave a comment

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It  may not be reproduced, in any form, without the author's written permission.