Thursday, 21 October 2010

ICCHFC leftovers - orange crème caramel cheesecakes

Sara wasn't a fan of the orange frosting she made for her pumpkin cake this week. Consequently I volunteered to use up the orange, sugar and cheese mix (far better than throwing it away).

I found this recipe for orange crème caramel cheesecakes which I duly made. The one I had at home turned out pretty well:

It had a very subtle flavour and a lovely texture, smoother that a traditional cheesecake. The caramel delivered a very strong flavour hit and I could happily have had more (I would have done had I not made 8 smaller ones rather than the 6 in the recipe). The biscuit was über crunchy and gave an excellent textural contrast.

The ones I took into work had to stay in the ramekin moulds and had the biscuit "base" on top. Nonetheless everyone was still rather complementary about them despite the presentation.

All in all a good result for some left overs. Although I did use rather a lot of energy and extra ingredients to prevent something being put in the bin. I do wonder what the best option would be had I done some sort of carbon analysis of either landfilling the leftover frosting or making a the puds...

Here's the full recipe, just in case you don't have any leftovers to use up!

Orange crème caramel cheesecakes recipe

300ml double cream
peel from 1 orange
8oz caster sugar
4tbsp orange liqueur
200g tub cream cheese
4 eggs
For the biscuit base:
250g digestive biscuits
85g butter, melted

1. Heat oven to 150°C. In a small pan, bring the cream to the boil with the orange peel, then set aside to infuse.
2. Tip 5oz sugar into another saucepan with just enough water to make it sludgy. Bring to the boil, then turn the heat down to a simmer and boil to make a darkish caramel. Add 2 tbsp of the orange liqueur (watch out as it will splutter). Leave it to settle slightly, then pour the caramel over the base of 6 x 250ml ramekins and set aside.
3. Beat the cream cheese and the remaining 3oz sugar together in a large bowl, then beat in the eggs and the remaining orange liqueur. Strain in the infused cream, then beat everything together to make a custard. Skim off any froth and set aside.
4. Place the ramekins in a deep roasting tin. Divide the custard between them - it will only come to halfway. Then bring the tin to the oven and fill with boiling water so it comes halfway up the outside of the ramekin dishes.
5. Bake the cheesecakes for 40 mins or until just set, then remove from the oven and the tin. Leave to cool, then chill at least overnight. These can be made up to 2 days ahead and left to chill.
6. For the bases, crumble the biscuits into a food processor, then blitz to fine crumbs. Add the melted butter and pulse until everything is mixed.
7. Divide the biscuit mix between 6 ring moulds on the serving plates. Pack the base firmly into the moulds and chill.
8. To serve, unmould the cheesecakes, saving the caramel sauce in the ramekin. Top the bases with the crème caramels, drizzle the sauce over and around the plates.

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