IMG_8068Ingredients (makes an 8 inch round cake)

200g cream cheese, softened
90g orange puree
5 egg yolks
90g orange juice
50g cake flour
20g corn starch

5 egg white
90g caster sugar

2 tsp of apricot jam
1/4 tsp water

IMG_8073食材 (可做一个8寸圆模蛋糕)

奶油奶酪 200克,软化
香橙泥 90克
蛋黄 5颗
鲜橙汁 90克
蛋糕粉 50克
粟粉 20克

蛋白 5颗
绵白糖 90克

杏桃果酱 2小匙
水 1/4 小匙


IMG_8075– line and grease an 8 inch round spring foam pan (wrap base of pan with aluminium foil if desired)
8 寸活动底蛋糕模抹上油并铺上烘焙纸 (烤盘底部也可用锡纸裹上)

– cover a small orange with water in a pot and bring it to boil. turn off heat, cover and allow to simmer for 1 hour

– chop orange into chunks and blend in food processor, measure out 90g
将鲜橙切成大块儿,放入搅拌器搅成泥后,沉出 90克的香橙泥

– melt cream cheese over a pot of simmering water and whisk till there are no more lumps. add in orange puree and mix well

– add in sifted cake flour + corn starch and water. mix well once again

– once mixture becomes a bit doughy, remove from heat

– add in egg yolk one at a time

– sift the entire batter into another bowl and set aside

– add sugar in 3 additions into egg white and beat till stiff, shiny peak

– fold egg white meringue into batter in 3 additions

– pour batter into pan. in a larger roasting pan, pour in ice cold water and place a rack on it. place cake pan on top of rack and bake cake on second lowest rack in preheated oven of 230 degrees for 10 mins, and then 150 degrees C for 60 mins

– allow cake to sit in oven with door slightly ajar for 15 mins, then remove cake from oven. allow cake to cool on wire rack

– mix apricot jam and water. heat in microwave for 30 seconds, sift and spread jam on cake. remove cake from pan only after it has cooled completely

IMG_8074purchase link for electric embosser can be found in this post


Pollution index: rainy in rotorua


(18) Comments

  • Mel (November 6, 2014)

    Your orange cheesecake so perfect with golden brown top. Love citrus cake at all times…. i just made one the other day but….not that perfect…

  • Simon (November 6, 2014)

    do you peel the orange first before boiling? anyway your orange souffle cheesecake looks yummy!!

    • Victoria Bakes (November 6, 2014)

      hi simon, the whole orange goes in to boil. no need to peel 🙂

      • Mary (November 30, 2014)

        When you purée the boiled Orange, together with skin?

  • Angie Ng (November 6, 2014)


  • 0620 (November 6, 2014)

    蓬蓬的蛋糕,完美啦,小姐真棒!! ^^

  • Cass (November 6, 2014)

    加了美美的印花,蛋糕变得好高贵呢 :)

  • 鲸鱼蓝蓝蓝 (November 6, 2014)


  • Grace (November 6, 2014)

    This cake is really nicely bake. Like this with orange puree.

  • 婉婉下午茶 (November 6, 2014)


  • Ann Low (November 6, 2014)

    Thumbs Up for this pretty cheesecake!

  • LY (November 7, 2014)

    What a lively soufflé cheesecake!

    • LY (November 7, 2014)

      I mean, lovely!

  • Cheryl - Bakingtaitai (November 7, 2014)

    I like light textured cheesecake, adding orange puree to it sounds refreshing!

  • kitchen flavours (November 7, 2014)

    Lovely cake, Victoria! Would love a slice for teatime!

  • mary (December 1, 2014)

    for the egg white meringue; is it soft peak or stiff peak?

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