Heavenly lemon – orange cheesecake

The original recipe is from Nigel Slater’s The Kitchen Diaries. The man isn’t prone to superlatives. So when one comes across a superlative in his book, one notices. And when he described this lemon-orange cheesecake as “one of those perfect recipes that you have been after all your life”, he wasn’t overstating it. It is perfect. I’m not going to buy commercial cheesecake again. Ever. Because now I know how easy it is to bake a cheesecake — and a far better one too than those mass-produced confections.

casaveneracion.com lemon-orange cheesecake

As far as I know, there are two kinds of cheesecake — baked and no-cook. This is a baked cheesecake. It may seem intimidating to make one. I was scared of trying for a long time because the ingredients are kinda expensive. But, really, some guts and resolve and you’ll discover how easy it is.

I didn’t even follow Nigel Slater’s recipe to a T. Mascarpone cheese is rather hard to find in my part of the world so I just doubled the amount of cream cheese. The cake was just perfect. Not heavy like unbaked cheesecakes are but light and airy — almost like creme brulee.

casaveneracion.com lemon-orange cheesecake

A loose-bottom baking pan is recommended but there’s a way around it if you don’t have one. I don’t. What I did was to lay out a square of baking (wax) paper (the size of the baking paper has to be much larger than the bottom of the baking pan), placed the 8-inch round baking pan on top of it and drew a circle, tracing the bottom of the pan. Then I drew lines pointing outward from the circle — much like drawing the rays of a sun. Then I cut along those lines. I fitted the circle portion of the baking paper at the bottom of the pan, tucking in the edges. Then, I arranged the “rays” in an overlapping fashion around the sides of the pan so that the sides and bottom are completely lined. Of course, you can just fold the sides but I didn’t want creases. By cutting and overlapping, the sides of the cake came out crease-free.

Now, the recipe.

This is how I made my cheesecake, okay? Like I said, I did change a few things from Nigel Slater’s recipe here and there. Aside from having no mascarpone cheese, I used four whole eggs instead of three eggs plus one egg yolk. I also omitted the juice of one lemon and simply used the rind (my kids don’t like sour cheesecakes).

Ingredients :

2 225-gram blocks of cream cheese
1 250-ml brick of all purpose cream
3/4 c. plus 2 tbsps. of white sugar
4 eggs
the grated rinds of 1 lemon and 1 orange
1-3/4 c. of graham cracker crumbs
1/3 c. of butter

Bake the cheesecake :

Melt the butter then stir in the graham cracker crumbs until well-blended. Transfer to the prepared baking pan (I used an 8-inch round silicone pan) and press down firmly with the back of a spoon (or your fingers). Place the crust in the freezer while you prepare the cheese mixture.

Since you will be baking the cheesecake in a baine marie, start boiling a kettle-full of water at this point. You will also need to have ready an ovenproof pan that can hold the one that contains the cheesecake.

Place the cream cheese, eggs and sugar in a bowl and mix until smooth. I used an electric mixer but you can use a wire whisk. Just keep whisking until the mixture is smooth. Fold in the cream and the rinds. Pour the mixture into the prepared crust.

Now, the baine marie part. Place the baking pan at the center of the larger baking pan. Pour enough boiling water into the larger pan so that half of the smaller pan is submerged in water. Be careful NOT to get any water into the cheesecake though.

Bake in a preheated 150oC oven for 1 hour and 10 minutes. Note that if you’re using a pan larger than the 8-inch pan that I used, the baking time will be shorter. The recommended baking time in the original recipe was 55 minutes at 275oF but my cheesecake still looked pale after 55 minutes so I let it stay in the oven for another 15 minutes.

When the baking time is up, turn off the oven and leave the cheesecake there for another half an hour. Then, take it out and allow to cool to room temperature. Note that when you take the cake out of the oven, the center will be quivering. Don’t worry about that. The cake is done — you will just need to chill it for a few hours after it has cooled to room temperature.

To remove the cheesecake from the pan, hold on to the baking paper around it and lift carefully. I had help from my daughter in doing this as four hands were better than two for the job. Transfer to a plate and just pull off the baking paper carefully. You won’t be able to remove the baking paper at the bottom of the crust at this point though. You will have to do that as you slice the cake.

casaveneracion.com lemon-orange cheesecake

So, there’s my cheesecake being sliced by my daughter Sam who couldn’t wait until her father and sister got home.

UPDATE @ 12-12-06 @ 12.55 a.m.

I’m just updating this entry to include a photo of a slice of the cheesecake. :)

casaveneracion.com heavenly lemon-orange cheesecake

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Comments

    • says

      Hi Sassy, patok na patok ang recipes mo AGAIN.
      Last year I tried turkey from an american’s recipe.

      This year I went for your rice stuffing & for your “brine thawing”. Hit sya with my hubby & my 2-year old boy. I wanted to send you the pictures kaya lang I can’t find your email add here. Basta sarap na sarap si hubby dun sa stuffing & yung turkey meat talagang lumasa. Kaya lang since di sya nakalubog sa brine, (iniikot ikot ko hehe) di gaano malasa yung nakalutang. Next year, sabi ni hubby sa timba ko daw ilagay hehe.

      I also did this cheesecake recipe. I added a whole orange’ juice in addition to the rind & the lemon’s rind. Ang sarap. Yun nga lang mine wasn’t brulee-like. Solid sya hehe But still masarap o baka dahil nag-substitute din ako? Yung deli counter girl could only offer me curd cheese (im pretty sure its the same as cream cheese, kalasa e, baka british term), then I got Double Cream instead of all purpose cream… Ah basta MASARAP hehe Ayaw mag-share ni hubby when I told him to bring some at work.

  1. says

    uy, auee, am roasting a turkey again for our barkada dinner party. and i’m going to inject the turkey with marinade aside from thawing it in brine. :)

    my e-mail is sassy dot lawyer at gmail dot com. If you can send the pics, it would be nice to post them. :)

  2. Issa says

    Hi Connie!

    Have you tried the loose-bottom baking pan for the cheesecake? I want to buy an 8X3 inch baking pan and I was wondering 2 things: Will it leak for the baine marie part and if the ingredients would fit.

    The seller is actually suggesting a springform pan instead of the loose-bottom one. Pero, man! Almost 400 pesos more expensive ang spring form pan eh I’m just beginning to bake. =)

    Hope I could get feedback from you soon. I plan to this on New Year’s Eve. Mwah!

  3. says

    I just bought two loose bottom pans yesterday, Issa. 8″ and 10″. And I just baked an apple pie.

    In Nigel Slater’s original recipe, he used a loose bottom pan. He wrapped it in two layers of foil before placing the pan in the baine marie.

      • Mars says

        Connie,
        Your blog is very helpful to me talaga. I first saw it while I was searching for a lengua recipe. It was my first time to cook it. It was a success! Thanks for all the tips included in the recipe (this is why I love your recipes the most, the personal tips really make a big difference). This Saturday is my daughter’s 2ndbirthday and I want to try this cheesecake recipe for our get-together party with close friends – I’ll also make my second lengua 9with the baked potato of course) – wish me luck!

  4. Connie says

    The best of luck, Mars. :) A kids’ birthday party is the best incentive to practice cooking. I love cooking for my kids’ birthdays.

  5. Mars says

    Masarap talaga magluto kaya lang dito sa Japan mahirap maghanap ng mga ingredients so I have to make do with substitutes. We are in Rokko Island Kobe, halos walang Filipino store na malapit, I have to order from the Net tapos super-mahal na di ka pa sigurado. My family miss all the food in the Phils., bihira naman kami umuwi because of work and school. You guys are very fortunate with all the fruits and vegetables available anywhere. This site is so helpful I recommended it to all my friends na out-of-Phils din like me.

    • grz says

      wow! cant say anything, itsura plng busog nko!!! i always wanted to bake but never tried, maybe this time! tenx ate connie for the big help, most specially to newly weds like me, im just starting to learn how to cook and you’re really a big help! tenx! just wondering if i can use turbo broiler for baking?

  6. Connie says

    Di bale, Mars, tutal eh si Ms. Substitute naman ako, baka sakaling yung mga substitutions ko eh maging useful for you. Salamat sa recommendation. :)

    • cristina says

      Hi Ms.Connie! I tried using condensed milk instead of all purpose cream so I dont have to add sugar, and the result was good. It is rich, dense and creamy.
      I followed your recipe & procedure and it turned almost perfect. Thanks for sharing us your knowledge.

      • lisa says

        hi Ms Connie, i just happened to pass by your website and i was hooked talaga. di na tuloy ako nag spend ng breaktime ko just to browse more. i could say ur site is so helpful. know what i want a recipe for the puto, just like the commercial ones, do u get what i mean, ung puti sya na nilalako sa streets. hope you can feature that in your next blog. thanks. lisa of Saudi ARabia

  7. Connie says

    You’re welcome, Cristina. :)

    Hi Mars. Re the new design, thanks. :) I’d love to see the pics and post them. My e-mail address is sassy(dot)lawyer(at)gmail(dot)com. :)

    • Mars says

      The new look of the blog is very good! My cheesecake was a success, family and friends keep asking me to make more … I think I’ve done it 5-6 times na! I’d like to send some pics pero I don’t know your email address. Thanks for all the wonderful recipes and tips – kudos!

  8. ice16 says

    Hi Connie! tried this cheesecake today, but i only used lemon rinds! it’s really delicious! i put some blueberry pie filling on top! Gosh! sobra sarap! creamy yung consistency and basta i can’t explain the taste…masarap!

    • ogz says

      hi connie, i bought the ingredients required in your cheesecake recipe plus a can of blueberry for topping, i also bought a non-stick “mini” springform pan (4.5 inches lang ang diameter) for 150 pesos at living well The Podium, pang practice lang muna kaya maliit. I will post again when i get the result. Thanks for the recipe :)

    • peachy says

      hi mis. connie. i know your cheesecake recipe is definitely good. however, i don’t have an oven here in my place (am based in uae). do u have any umm-so-yummy-no-bake-cheesecake-recipe?

      i want to prepare it for our noche buena salu-salo in the flat. thanks

          • KC says

            Wow, sige now I know. I shall try this. :D I’m kinda scared since some of the ingredients are kind of expensive and I might make a mistake and waste everything. Wish me the best of luck! May the baking Gods guide me. hehe. :)

            Thanks Ms. Connie. You’ve been of great help to me. :)

          • anna says

            hi miss connie,
            when u say “arranged the “rays” in an overlapping fashion around the sides of the pan so that the sides and bottom are completely lined” does this mean na parang naka weave yung rays? i am new into baking kaya medyo takot ako to try this. last week ko pa gusto i-try ang recipe mo pero i dont have a spring form or loose bottom pan. what i have is a round baking pan na parang aluminum. i wanted sana to make it crease free too.
            also i wanted to top sana the cheese cake with blueberry (yung nasa can nga lang ang nabili ko)..when can i add the blueberries? hindi ba sya tatapon sa sides ng cheesecake. kasi i saw a baked blue berry cheesecake in cravings and yung base nya parang same ng cheesecake mo although yung blue berry topping e parang nakalubog sa cheesecake. parang nag form ng crust yung cheesecake nya. pano kaya yun ginagawa? or at least pano ko kaya ilalagay yung topping na di tutulo sa side ng cheesecake…
            i hope to hear from u soon. i might bake this tonight or tomorrow kasi i only have time to do this on weekends (plus im going to try your bake mac recipe tomorrow, sana magawa ng tama!)
            thank u so much!!!

          • farrah says

            hello ms. connie!i want to know if i can bake this without the waterbath?what temp will i use?thanks!

          • Melacane says

            Connie,
            When I was around 11 I made my very first cheesecake. It was a strawberry cheesecake. I remember liking it at that time. When I placed it in our Christmas table however I got this nonchalant probably unintended disregard in my family’s side. It’s probably because it’s the first cheesecake they’ve ever had. You see they’re not fond of cakes/pastry, I might have understtod them. Now however as I read this entry of yours I suddenly feIt sad. ‘m such a melodramatic cook. Anyways, I’m glad I found something I can bake and be proud to serve of. Thanks again.
            -C

        • says

          anna yes the rays overlap.

          There is a different recipe for the kind of cheesecake that browns on top. No baine marie is used. Canned blueberry topping is poured after the cheesecake has cooled.

  9. anna says

    hi miss connie,
    thanks a lot, i shall try this tonight..sana magawa ko ng tama… i will give u feedback…natatakam na ako sa cheese cake na ito!
    thank u ulit!

    • anna says

      hi miss connie,
      medyo bigo ako sa cheese cake huhuhu… maybe it is because of the cheese (i used magnolia cream cheese). the cheese did not toughen the way yours did, parang di din kasi masyado nagmelt and cheese with the eggs tapos di sya nag settle after baking (or was it the baking time? i followed naman the exact procedure that u mentioned) so when i topped it with blue berry after cooling it, nung una akala ko ok na, pero after chilling it for 4 hrs, pag slice ko di pa din firm yung cream cheese. worse when i attempted to pull the cake out of the pan using the overhangs, napunit ba naman yung wax paper! dyos ko kaloka!
      kaya di ko na tinanggal sa pan. at hanggang ngayon e nandun pa din sya sa ref kasi pag nilalabas namin, una matigas sya pero unti unti itong natutunaw habang tumatagal! hay! nag kandapuyat pa naman ako nung friday sa pag bake! natapos ako 3am na!
      extra challenge ang cheese cake na ito, but i will never stop until i perfect this cake. ubusin muna namin ang ginawa ko (kahit pilit, kasi sayang naman noh!)then i will make another one, using philadelphia cheese naman! hay nacha-challenge talaga ako! (pero yung bake mac as in ok!!! to the words of my husband, PANALO! at least nakabawi ako sa bake mac kahit di nila makain ang blueberry cheese cake LOL)

      • precy says

        Hello Ms Connie,

        This look so delicious! Just a couple of questions po:

        Is it alright to use just an ordinary round baking pan? or it should be a silicone one?

        also can I use an square shallow pan (the one that usually use in making brownies) for the baine marie part? im just concerned that the cheesecake might not bake properly if only 1/4 of the cheesecake pan is submerge in water…. is that make any difference po? Thanks a lot!!!

        • says

          Precy, the recommended pan is a springform pan. It’s difficult to take the cake out of a regular pan because you cannot invert it. The silicone pan’s sides are flexible so it wasn’t so hard. With a regular metal pan, the cake might break.

          • Junne says

            Hi Miss Conie,

            I just tried this recipe, and instead of adding lemon juice, i added about a spoon of orange juice and it turned out very good :)

            I want to try this recipe again very soon, however i want to use mascarpone instead of a regular cream cheese. My question is, how much mascarpone I should use and if in this case I would have to use 3 eggs plus 1 egg yolk or 4 whole eggs will also be okay? Sorry I didn’t understand what “T.” in “T. Mascarpone” stands for. I am not sure if this means tub or brand po ito ng mascarpone :D
            Thank you and more power

          • ailene says

            hi ms connie, tried this over the weekend, taste was indeed heavenly. though i overcooked it, it wasn’t creamy medyo nadry sya. i got impatient kasi and i put the temp higher but did not bother to change the hours. presentation wasn’t a success either but i was able to take it out the of the metal pan with the was paper, but sides wasn’t as clean as yours.. hehe anyways i’ll try it again next time, and next time i’ll stick with the temperature. i know i’ll succeed.. aja! thanks for your delicious recipes.

  10. Jasmin says

    Great recipe! I cant wait to try i just would like ask though if i could substitute using liquid whipping cream in a carton instead of brick of all purpose cream because its very expensive to buy the all purpose cream here in japan.

  11. Ai says

    hi ms connie, it’s really been awhile since i baked from your list of recipes. my daughter had kawasaki disease, she was just discharged last week. imagine in less than 2 mos weere back at the hospital, first it was hfmd. it was my eldest who got it, since it’s viral and babies have low immune, nahawa sya. hope and pray my daughter won’t get sick anymore.

    so as a breather i made this delicious cake, i was suppose to give a slice to one of my officemate who helped me with the paperworks at the hospital, but i ended up giving it to my immediate supervisor, and guess what he loved it. he’s exact words are “it’s creamy and silky, like leche flan, it melts in your mouth not like other cheesecakes that there are chunks of cheese.” ayaw daw nya yun..

    btw instead of graham crackers i used the biscuits of cream-o for the base. i can’t find any graham kasi sa tindahan sa kanto.. hehe

    for sure i’ll be baking this again and this time my officemate will have her share. :)
    have a nice evening ms connie.

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