Orange Cinnamon Cheesecake, the best of Parisian pâtisserie recipes with an adapted Thoumieux dessert by Chef Jean-François Piège, Mad About Macarons style!
I have been gazing at the cover of the latest Fou de Patisserie gourmet magazine – totally inspired by the French touch of dressing up a cheesecake with fruits, flowers and petals. It’s like the Parisian patisserie windows, isn’t it? Well, I couldn’t resist trying one of the recipes from the magazine and topping it also with macarons. Et voilà: here you have an Orange Cinnamon Cheesecake, dressed with seasonal cape gooseberries and pomegranate seeds. It’s light, baked and now I want to make it again.
In my RECIPES TO DO pile, has been the most sumptuous-looking cheesecake on the 7th cover edition of Fou de Pâtisserie magazine: by Chef Jean-François Piège. He owns Thoumieux: a restaurant, a hotel and brasserie (see my reviews here), plus one of my favourite pâtisseries in Paris, Gâteau Thoumieux – at 58 rue Saint Dominique (UPDATE: sadly, since writing this, it no longer exists, closing its doors in 2017).
Chef Piège’s ingredients’ list is precise with 401g of cream cheese, but I should have taken note in step 2 that you only need 300g total for the base – I used all of it in the recipe which was too much for a 16cm diameter cheesecake mould. The next time I make this, I’ll reduce the base by a 1/3 and add a little more butter, just to hold it better together. However, the extra base was excellent as a crumble topping! The cream cheese was divine – I added half the zest of an unwaxed orange, just to give it that extra tang. He doesn’t mention this, but I recommend that your cream cheese filling ingredients are all at room temperature in order to mix well.
Orange Cinnamon Cheesecake
- 260 g / 9.5oz plain flour type 55
- 110 g / 4oz butter 1 unsalted
- 55 g / 2oz icing/powdered sugar
- 1 egg
- 1 g salt
- 1 g orange and lemon zest
- I added 1 tsp ground cinnamon
- 65 g / 2.25oz butter 2
- 35 g / 1.25oz soft brown sugar
- 400 g / 14oz Philadelphia cream cheese room temperature
- 50 g /1.75oz sugar
- 55 g / 2oz single cream
- 1 egg yolk
- 2 eggs
- I added the zest of half an unwaxed orange
- Rose petals coriander and parsley flowers, quenelles de mascarpone, almond streusel (According to the winter season, I instead used physallis, pomegranate jewels and my leftover macarons - over to your imagination!)
- Make a shortcrust pastry with all the ingredients except the Butter 2 and soft brown sugar. Bake the pastry then, using a paddle beater of a mixer, break up into pieces when cool. (I mixed all the ingredients to a crumb consistency like shortbread and baked in the oven at 160°C fan /180°C for about 15 minutes). Add the Butter 2 and brown sugar. Mould 300g of the cheesecake biscuit round by 16cm diameter. Set aside.
- To make the cream, mix the Philadelphia cheese with the sugar then gradually add the yolk, eggs and cream together.
- To finish, pour the cream mix over the base and bake at 90°C for about 1 hour 15 minutes. Leave to cool in the fridge. Just before serving, decorate with the above suggestions.