A light and creamy baked Orange Cheesecake with cinnamon. Inspired by the cake decor found in Parisian pâtisseries, Mad About Macarons style!
Cake or Cheesecake Toppings in French Patisseries
I have been gazing at the cover of the latest Fou de Patisserie gourmet magazine. Who can fail to be totally inspired by the way French patisseries dress up cakes with beautiful toppings? I saw one light and creamy cake, topped with seasonal fruits, edible flowers and their petals.
So why not add some seasonal fruits for winter on top of this orange cheesecake? Cape gooseberries to accent the orange, plus pomegranate seeds - and topped with an edible, winter pansy. Or thinly slice the rest of the orange used for the zest in the recipe, top with fresh raspberries or sliced figs.
So I couldn't resist trying one of the recipes from the French pastry chefs' magazine and topping it also with my homemade macarons. Et voilà: here you have an Orange Cheesecake with cinnamon. 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, 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).
Orange Cheesecake with Cinnamon
Chef Piège's ingredients' list was 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. I'd suggest reducing the base by a ⅓ and add a little more butter, just to hold it better together.
However, the extra base was excellent as a crumble topping - try it on top of this apple desserts such as this tarte tatin! 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 Cheesecake with Cinnamon
- 16cm non-stick metallic round cake tin
- 260 g / 9.5oz (2¼ cups) plain flour (all purpose) type 55
- 175 g / 6oz (¾ cup) butter unsalted
- 55 g / 2oz (½ cup) icing/powdered sugar
- 35 g / 1.25oz (2 tbsp) soft brown sugar
- 1 egg organic
- 1 g /good pinch salt fleur de sel (Maldon or Celtic sea salt)
- 1 tablespoon zest of half an orange
- 1 teaspoon ground cinnamon
- 400 g / 14oz (1¾ cups) Philadelphia cream cheese room temperature
- 50 g /1.75oz (¼ cup) sugar
- 55 g / 2oz (¼ cup) whipping / heavy cream
- 1 egg yolk
- 2 eggs organic
- 1 tablespoon zest of half an orange organic/unwaxed
Cinnamon Cheesecake Base
- Preheat oven to 160°C fan /180°C/360°F/Gas 4.Mix all the ingredients together in a mixer or by hand until it comes together. Spread out roughly on a baking sheet lined with parchment or a silicone mat. Bake in the oven for about 15 minutes. Remove then break up the mix into breadcrumb consistency. Press into the cake tin so that it's even. Set aside.Turn down the oven to at 110°C fan/130°C/250°F/Gas ½.
- Mix the (at room temperature) Philadelphia cheese with the sugar then gradually add the yolk, eggs and cream together.
- Pour the cream mix over the base and bake in the cool oven for about an hour. Leave to cool in the fridge and unmould when ready to serve and decorate.