Diploma in Advanced Culinary Arts | Baking & Patisserie 370 Yield: 2 - 4 portions Ingredients Method Biscuit Base 1. For the base, crush the biscuit and mix with the melted butter in the mixing bowl. 2. Pour the biscuit mix into lined cake rings, glasses or other dish. Spread it briefly throughout the bottom and press it well to shape a base. Set it in the fridge Set Cheesecake Mixture 3. For the cheese mousse, soak the gelatin leaves in ice cold water for 5-10 minutes. 4. Whip whipping cream to medium firm peak and keep it in the fridge. 5. Beat cream cheese in a mixing bowl with a rubber spatula until smooth and creamy. 6. Whisk egg yolk with ½ of the sugar and the orange zest on double boiler and heat until exceed 45- 50° C. 7. Add drained gelatin and mix it until melts down. 8. Take off the heat and whisk until cools down to look warm temperature. 9. Make French meringue from the egg white and ½ of the sugar and do the assembling immediately. 10. Pour look warm sabayon to the cheese gradually while whisking and mix it smooth. 11. Add 1/3rd of the whipping cream and mix smooth. 12. Add 2/3rd of the whipping cream and fold until combines. 13. In the end, fold in the firm, yet creamy French meringue. 14. Pour mixture on the biscuit base and allow it to set for at least 1 hour in the fridge. Orange Jelly Cold Set Orange Cheesecake Biscuit Base Digestive biscuit 1 pc Butter 25 g Set Cheesecake Mixture Egg yolk 1 pc Caster 50 g Orange zest 2 tsp Full fat cheese (Philadelphia) 75 g Whipping cream 80 g Egg white 1 pc Gelatin leaves 1 pc Orange Jelly Orange juice 200 ml Sugar (optional) 2 tsp Gelatin leaves 1 ½ pcs
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