Tort cu crema de branza si portocale (also in English)

orange cheesecake (150)

For English, scroll down

Acesta este primul tort aniversar al fetitei mele, care a implinit un an! Primul, pentru ca mai urmeaza unul, mai sofisticat, peste 2 saptamani cand ii vom rupe turta.

Am vrut ca primul sa fie un tort alb… de copii sau de fetite. Dar nu m-a lasat inima sa ii fac un tort alb pur si simplu. Si pentru ca in iarna asta am poftit la portocale, m-am gandit la o combinatie cu portocale. Am vrut ceva rafinat, de aceea am ales o crema de branza, fina,  imbinata cu o crema de portocale fluida, dulce dar cu o aroma intensa de citrice… a iesit o minunatie – la fel de buna pe cat de frumoasa.

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In timp ce il faceam, mi-a fost teama ca va iesi prea putin dulce… surpriza, se pare ca a iesit un tort destul de dulce🙂, asa ca, daca vreti sa il faceti dar nu apreciati dulciurile foarte dulci (ceea ce eu nu prea inteleg, dar sunt inconjurata de astfel de papile “sensibile”) puteti reduce la jumatate crema de portocale (puneti doar stratul de deasupra sau doar pe cel de pe blat).

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Ingrediente blat:

250 g biscuiti digestivi

90 g unt topit

Ingrediente crema de portocale

zeama a 3 portocale mici (125 ml) – coaja rasa o vom folosi la crema de branza

2 oua intregi si 2 galbenusuri

90 g unt

200 g zahar

Ingrediente crema de branza

coaja rasa a 3 portocale

200g mascarpone

400 g crema de branza

100 g zahar pudra

3 linguri de lapte

200 ml smantana dulce pentru frisca

Dimensiunea tavii: 22 cm

Pont 1: reteta poate fi adaptata pentru a deveni inca mai simplu de facut si complet fara foc (deci poate fi chiar un tort pe care sa il faceti impreuna cu copiii acasa). In acest caz se renunta complet la crema de portocale si se inlocuiesc cele 3 linguri de lapte din crema de branza cu 3 linguri de suc de portocale.

Pont 2: dupa cum am mai zis, se poate reduce din “dulceata” renuntand la un strat de crema de portocale. Puteti injumatati cantitatea sau puteti pur si simplu sa pastrati restul pentru a glazura sau a umple briose🙂.

ingrediente orange cheesecake

1. Incepem cu crema de portocale, pentru ca are nevoie de 3h de stat la rece inainte de a putea fi folosita. Intr-un vas termorezistent se mixeaza bine galbenusurile cu ouale intregi.

2. Se adauga zaharul, sucul de portocale si se amesteca.

3. Se taie untul in minim 6 bucati si se adauga si acesta.

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4. Se pune vasul deasupra unui alt vas aflat pe foc, in care fierbe apa, fara ca fundul vasului sa atinga apa. Se amesteca incontinuu, timp de 8-10 minute, pana cand compozitia se leaga si se ingroasa putin (este gata atunci cand acopera spatele lingurii iar un deget trecut peste pelicula de crema lasa in urma o dara curata – vezi foto).

5. Se ia de pe foc, si se strecoara printr-o sita fina. Se adauga o lingurita din coaja de portocala razuita si se lasa sa se raceasca (se da la frigider pentru 3 ore). pentru a nu se crea o pelicula la suprafata se acopera cu folie alimentara direct peste crema si se fac 5-6 mici orificii in folie cu o scobitoare, pentru a lasa caldura sa iasa.

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6. Cand crema de portocale mai are 30 de minute de stat la frigider, se pregateste blatul. Biscuitii se macina fin, se amesteca cu untul topit si se preseaza pe fundul unei forme de tort (de 22 de cm) tapetata cu hartie de copt. Se da la rece 20 de minute.

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7. Crema de branza este cea mai simpla cu putinta: se amesteca toate ingredientele, mai putin smatntana pentru frisca. Se mixeaza putin, numai pana cand compozitia este omogenizata.

8. Separat se bate frisca, si se amesteca in crema de branza.

9. Si acum, montam… Peste blat se pune jumatate din crema de portocale, si se intinde pe toata suprafata, cu o lingura. Se pune apoi crema de branza, cu o lingura, incepand cu marginea si terminand cu centrul. Se da tortul la rece aproximativ 2 ore, pana cand stratul de branza se intareste, si apoi se toarna deasupra restul de crema de portocale (aici am uitat sa fac poza :P). Se da inapoi la rece cel putin 2 ore sau (mai bine) peste noapte. Nu se scoate din forma cu inel detasabil pana la final.

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Eu am ornat minunatia cu jeleuri in forma de segmente de portocala.

Si acum, poze (m-am distrat maxim facand aceste poze)

orange cheesecake (150)

si o poza (mai putin reusita, dar tare draga) de la evenimentul propriu zis, cu picioruse iubite in pantofi de lac in plan secund.

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Luscious Orange Cheesecake

This is the first birthday cake of my daughter, who turned one year! The first, because it follows a more sophisticated one in the next 2 weeks.

I wanted her first to be a white cake … white, as in for kids… or for girls. But I am unable to make just a white cake. And because this winter I had a craving for oranges, I thought a combination to include oranges. I wanted something refined, so I chose a cream cheese, combined with a fluid orange cream, sweet but intense citrus flavor … it came out amazing – as tasty as it is good looking.

While I was making it, I was afraid it would turn out too non-sweet … surprise-surprise, it seems it came out a pretty sweet cake🙂, so if you want to make it but you do not appreciate very sweet sweets (which I do not really understand, but I am surrounded by such “sensitive” papillae) you can halve the orange cream (just make one the layer, on top or on the crust).

Ingredients for crust:

250 g digestive biscuits

90 g butter

Orange cream ingredients

juice of 3 small oranges (125 ml) – we will use the zest in the cheesecake

2 whole eggs and 2 yolks

90 g butter

200 g sugar

Ingredients for the cheesecake

zest of 3 oranges

200g mascarpone

400 g cream cheese

100 g powdered sugar

3 tablespoons milk

200 ml heavy cream for whipping

Tip 1: The recipe can be adapted to become even easier to make and completely without using heat (that may even be a cake that you make with your kids at home). In this case we give up the orange cream and replace the 3 tablespoons milk by 3 tablespoons of orange juice.

Tip 2: As I said, you can reduce the “sweetness” by giving up a layer of orange cream. You can halve the amount or you can simply keep the rest to glaze or fill muffins🙂.

1. We start with the orange cream because it needs 3h in the fridge before it can be used. In a heat resistant bowl mix the yolks with the eggs.

2. Add the sugar, the orange juice and stir.

3. Cut the butter into 6 pieces and add it to the egg mixture.

4. Place the bowl over another one with boiling water on top of the stove, to create a double boiler. Stir constantly for 8-10 minutes, until the mixture thickens slightly and binds (it is ready when it covers the back of the spoon and when a finger crossed through it  leaves behind a clean trail – see photo).

5. Remove from heat, and strain through a fine sieve. Add a teaspoon of grated orange peel and let cool (refrigerate for 3 hours). In order not to create a film on the surface cover with food wrap directly on top of the cream and make 5-6 small holes in the foil with a toothpick to allow heat to escape.

6. When the orange cream has 30 more minutes to stay in the fridge, prepare the crust. The digestive biscuits are finely ground, mixed with melted butter and pressed on the bottom of a cake tin dusted with baking paper. Put in fridge for 20 minutes.

7. The cheese cream is the simplest possible: mix all ingredients, except the whipping cream. Do not over-mix, just until the cream is homogenized.

8. Separately, whip the cream, and stir in cream cheese. Mix well together.

9. And now … Over the crust spread half of the orange cream with a spoon. Then put the cream cheese on top of the orange layer, also with a spoon, starting with a circle on the edge.Put the cake in fridge about 2 hours, until cheese layer firms up, and then pour over the remaining orange cream (I forgot to take a picture here: P). Refrigerate for at least 2 hours or (better) overnight. Do not remove the detachable ring from the cake tin until the end.

orange cheesecake (164)

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