š 11 ingredients Ā£8
I first had this cheesecake at CafĆ© IruƱa in Pamplona and the combination of the ‘almost burnt’ cream with crunchy biscuit base and caramelised boozy oranges got me hooked. Ably washed down with a glass of cava it was the perfect end to a lovely lunch.
We have recreated the cheesecake to the best of our ability here.
Ingredients:
For the base
- 150g digestive biscuits
- 75g unsalted butter
For the filling
- 50g unsalted butter, softened
- 150g caster sugar
- 450g full-fat soft cream cheese
- 25g plain flour
- finely grated zest of 2 oranges plus juice of 1
- 3 free range eggs, separated
- 150ml whipping cream
For the caramelised oranges
- 6 oranges
- 2 tbsp Grand Marnier or Cointreau
- 200g granulated sugar
You will need an electric hand whisk and a 23cm diameter loose bottomed cake tin.
Step by step:
1. Line the base and sides of your cake tin with greaseproof paper.
2. Preheat your oven to 170 C, 150 C fan, 325 F, gas 3. Put the biscuits in a polythene bag and crush to fine crumbs.
Mix the crushed biscuits with the butter and use to line the base of the tin, pressing down firmly with the back of a spoon. Chill the biscuit base while you make the filling.
3. Place the butter, sugar, cream cheese, flour, orange zest and juice, and egg yolks in a large bowl and beat well with an electric hand whisk until smooth.
Lightly whip the cream then fold it into the mixture.
4. In a separate bowl, beat the egg whites until stiff and fold into the mixture. Pour this filling over the biscuit base and level the surface.
5. Place in the oven for 1 to 1Ā½ hours until just set and starting to colour, turn off the oven, leave the door ajar and allow the cheesecake to cool in the oven for another hour.
Run a palette knife around the outside edge to loosen the cheesecake and cool completely on a wire rack.
6. To make the caramelised oranges, remove all the peel and pith from the oranges and slice thinly, removing any pips. Lay them in a dish and sprinkle with 2 tablespoons of Grand Marnier, Cointreau or other orange-flavoured liqueur.
Put the sugar in a heavy-bottomed saucepan with 150ml of water, place over a medium heat and allow the sugar to dissolve, swirling the pan occasionally.
Increase the heat and allow the mixture to reach a rich caramel colour, remove from the heat and carefully add a little more water until you have a thick syrup.
Place the orange slices on top of the cheesecake, pour the syrup over the oranges and allow to cool. Decorate the finished cheesecake with caster sugar.
For more information about the CafƩ IruƱa go direct to their history page HERE
A bronze bust of the American writer remains at the bar today.
HEAL 