Bodrum is a small Aegean town in Turkey, which is abundant with orange and mandarin trees. For that reason, I thought it would be the perfect fruit for my next cheesecake. The recipe is quite simple to follow so you do not need to be a master chef to bake this cake.
100g melted butter
200g labne (mascarpone)
200g soft white cheese (Philadelphia)
200g suzme peynir (a type of soft white cheese in Turkey)
150g thick cream
3 whole eggs and 1 yolk
3-4 tablespoons kumquat liquor (optional)
Zest of one large orange
100ml fresh squeezed orange juice
1 gelatine sheet
White chocolate shaving
Preserved orange for decoratin
First of all prepare your baking tray. Line a spring release cake tin (approx. 20cm) with baking paper. Cover the underneath with aluminium foil to seal it. If you have a release tin with a lipped tray that holds the water you don’t need to use the foil or submerge in another dish of water.
For the base
Break the biscuits in a bag, then using a rolling pin roll over them until finely crushed.
Mix into the melted butter and mix well until all combined.
Place into the cake tin and spread out pressing down firmly with the back of a spoon. If you have too many you can press against the sides too. (This may be the case if your tin is a little smaller) Place the cake tin in the refrigerator to chill for around 30 minutes.
Now pre-heat your oven to 180°c.
For the filling
Place the eggs in a bowl and whisk. Then add the sugar and the cream and whisk together.
Place the labne (mascarpone), soft white cheese (Philadelphia) and the suzme peynir (a type of soft white cheese in Turkey) into a separate bowl and mash together until smooth.
Now add this to the first bowl containing the eggs, cream and sugar along with the orange zest and finally add the kumquat liquor (if using) and whisk together until smooth.
Pour onto the base and level out with the back of a spoon. Make sure to get into the corners if not a round tin. Place the tin into another larger bowl or tray with water about one third of the way up the sides in order to stop the cake from cracking.
Place in the oven for 55-60 minutes. Remove and allow to cool then cover with stretch film and place in the fridge over night for best results.
Put the orange juice and sugar in a saucepan and bring to a boil. Add the gelatine, and then stir. Allow to cool for a bit, and then pour the mixture over the cheesecake. Once again place in the fridge to set.
You can decorate with grated white chocolate and preserved orange if so desired.