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Ingredients
• Crust 150 gm Butter (softened)
• 150 gm Granulated sugar
• 2 tbsp Honey
• 1 egg Yolk (optional)
• 1 tbsp Rum (optional)
• ½ tsp Vanilla essence
• ¼ tsp Baking powder
• 250 gm Refined flour
Filling
• 100 ml Orange juice
• 2 tbsp Orange marmalade
• 100 ml Cream
• 200 gm Cream cheese (softened)
• 75 gm Granulated sugar
• 3 Eggs (at room temperature)
• 1 tbsp Vanilla essence
• ½ cup Miniature semi-sweet chocolate chips
• A pinch of Salt
Method
For Crust
1. In a blender mix butter with sugar and honey until light and fluffy. In
separate bowl, whisk egg yolk with rum and vanilla.
2. Add egg yolk mixture to butter mixture slowly, and beat until combined.
3. Sift flour and baking powder together and gently fold in the butter
mixture to make a light short crust pastry.
4. Preheat the oven to 150° C.
5. Lightly grease an 8" pie mold and spread the pastry dough evenly at the
base to about 1 cm thickness.
6. Prick the base all over with a fork and bake for 3 minutes in a pre-heated
oven at 150° C. Remove using mittens and cool slightly before pouring
in the batter.
For Filling
1. In a glass bowl combine all the filling ingredients together using a hand
blender. When the mixture is smooth keep aside for a few minutes.
2. Preheat the oven to 150° C.
3. Pour the prepared filling mixture into the baked pastry shell.
4. Place in the center rack position in the oven and bake at 200° C for 20
minutes. Remove and stand at room temperature for 15 to 20 minutes.
5. The cake will shrink a bit. Then chill for a few hours before serving.
Cheese Cake
22
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