Orange and Cinnamon Cheesecake

Name: Orange and Cinnamon Cheesecake
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8
Ingredients: Dry chocolate cookies 9.2 oz; Vegetable margarine 9.3 tbsp; Philadelphia plant-based spreadable cheese 3 cups; Vegetable cream 3.5 oz; Agar agar ½ tsp; Powdered sugar 0.8 cup; Cinnamon sticks 2; Orange juice 3.5 oz; Oranges 1; Cinnamon powder to taste

Difficulty: Average
Prep time: 30 min
Cook time: 5 min
Serving: 8
Cost: Low
Note + 2.5 hours resting

PRESENTATION

The Orange and Cinnamon Cheesecake is a dessert that is fresh and creamy and will win you over with its irresistible contrast of aromas and textures. A crunchy chocolate biscuit base holds a soft filling made with spreadable cheese and plant-based cream, flavored with orange juice and cinnamon sticks.

An enveloping combination where the citrus note of the orange meets the warm, spicy scent of cinnamon, while the cocoa in the base adds a pleasant indulgent touch. After resting in the fridge you only need to finish your cheesecake with ground cinnamon and orange segments cut as supremes to obtain an elegant and fragrant dessert, perfect to serve at the end of a meal. Discover how to prepare the orange and cinnamon cheesecake!

Discover other delights made with orange:

INGREDIENTS

for the base (for a 7-inch (18 cm) pan): Dry chocolate cookies 9.2 oz (260 g); Vegetable margarine 9.3 tbsp (130 g)

for the filling: Philadelphia plant-based spreadable cheese 3 cups (700 g); Vegetable cream 3.5 oz (100 g); Agar agar ½ tsp (3 g); Powdered sugar 0.8 cup (100 g); Cinnamon sticks 2; Orange juice 3.5 oz (100 g)

for the garnish: Oranges 1; Cinnamon powder to taste

Preparation

How to prepare Orange and Cinnamon Cheesecake

To prepare the orange and cinnamon cheesecake, pulse the biscuits in a food processor 1, transfer them to a bowl 2 and add the melted margarine 3, melted either in a bain-marie or in the microwave.

Mix well to combine 4, then pour the mixture into a 7-inch (18 cm) pan lined with parchment paper 5. Spread the mixture evenly and press it down firmly with the back of a spoon 6.

Chill the base in the fridge 7 for about 30 minutes. Meanwhile, prepare the filling. Heat the cream in a small saucepan with the cinnamon sticks 8. Once the cream is hot, remove the sticks 9 and add the agar agar. Cook for a couple of minutes, stirring well to dissolve the powder.

In a bowl, combine the plant-based Philadelphia-style cream cheese with the powdered sugar 10 and the orange juice 11. Whisk well, then fold in the flavored cream in which you dissolved the agar agar 12.

Pour the filling over the cocoa biscuit base, level the surface well 13 and let it set in the refrigerator for a couple of hours. When the cake is ready, place it on a serving plate and decorate in a circle with ground cinnamon 14. Supreme the orange 15.

Then obtain the segments 16, cut them in half and place them around the edge of the cake 17. The orange and cinnamon cheesecake is ready to be served 18.

Storage

Store the orange and cinnamon cheesecake, well covered, in the refrigerator for 1-2 days. You can also freeze it whole or in portions, then thaw it in the refrigerator when needed.

Storage

For an even more intense citrus aroma, you can add a little finely grated orange zest to the filling, taking care to use an untreated (unwaxed) orange and to grate only the orange-colored part of the peel.

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