Caramelised orange cheesecake with spun sugar crown
- December 2015
- Serves 10
- Hands-on time 1 hour 20 min, oven time 50-55 min
A pudding that deserves a grand entrance. The caramelised oranges, vanilla filling and mascarpone icing make this cheesecake very worthy of its spun sugar crown.
- 46.8g (30.3g saturated)
- 58.9g (47.2g sugars)
When making spun sugar, cover the entire work surface you’re using with cling film, then cover a large chopping board in baking paper or foil to make cleaning easier. Boil used utensils in water in a large pan to remove stubborn caramel. Caramel cools quickly but 30 seconds on the hob should bring it back to the correct temperature.
Prepare the cheesecake 24 hours before you’re ready to decorate it. The spun sugar melts quickly, especially in a warm room. Prepare the oranges up to 12 hours beforehand, then cover and chill. The icing and spun sugar are best made just before decorating.
Rate & review