Orange cheesecake recipe from pastry chef Victoria Nazarenko

There are only a few days left for the bright Easter holidays. And if you get the chance to make an Easter cake, you should look for a recipe today. After all, you need to buy products in advance.

I shared the recipe for the orange cheesecake with “FETS” Kyiv pastry chef Victoria Nazarenko.

– The orange Easter cake is very tasty and fragrant, – says Victoria Nazarenko. – It can be pre-cooked and, after cooling in a bag, stored for about a week at room temperature. It is important to avoid direct sunlight.

Orange cheesecake

Take three strips of this type with a diameter of 10 cm, take the following products.

Sponge:

  • 20 g of fresh yeast (7 g of dry)
  • 120 g of milk
  • 25 g of sugar
  • 20 g of flour

Too:

  • 1/3 teaspoon. sal
  • 3 eggs
  • 140 g of sugar
  • 250 g of cheese (9%)
  • 0.5 packets of vanilla sugar
  • 50 g melted butter
  • 320 g of flour
  • peel 1-2 oranges
  • dried apricots (to taste), about 100 g
  • 1 orange juice (for soaking dried apricots) (

Enamel:

  • 150 g of powdered sugar
  • 20-25 g of orange juice (it is the juice of a small half orange)
  • grating 1-2 oranges

Preparation:

1. Soak the dried apricots in orange juice for several hours, drain the juice, squeeze the dried apricots and cut them into cubes. You can take any nuts, but not more than 100 g.

2. Mix the puree, add all the ingredients for the puree to heat the milk (up to 30 degrees), leave it in a warm place (up to 35-40 degrees) for 15 minutes, covered with plastic wrap. She has to come.

3. Grate the cheese through a sieve or beat with a blender. Melt the butter.

4. Beat the eggs with the sugar and vanilla sugar.

5. To the puree add the salt, cheese, grated two oranges, stir.

6. Add eggs and stir, add cold melted butter.

7. Take 2 tbsp. l. flour the whole dough and mix with dried apricots.

8. Sift the flour and add portions. Knead the sticky dough with a spatula. Cover with a towel. Leave on the fire for an hour.

9. Add dried apricots to the dough. Stir. The dough will stick.

10. Fill the forms in half with the dough. Let stand 35 minutes. in a warm place.

11. Bake in “Convection” mode at 180 degrees for 10 minutes, then at 165 degrees. 30-40 minutes, check the preparation with a skewer.

And delicious!

– What life tricks would you recommend to make your Easter cake perfect?

– Do not take the cake out of the oven abruptly, leave it in the oven open for a while. It is important to cook in a good mood and follow the instructions exactly.

– How to best decorate your Easter cake?

– Decorate the cooled strips with icing. Peel a squash, grate it and squeeze the juice. Adjust the density with juice or powder so that the enamel does not become too thin. Garnish with candied orange.

Read also: “To make Easter eggs shine, grease them with oil after painting”, – cook Ella Ivanova

Photo from Victoria Nazarenko’s album

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