marmalade cheesecake

marmalade cheesecake

• 1 Mar 2021

I visited friends on Sunday and I always like to bring something with me. I was scrolling through Instagram and Gill Meller's feed popped up. I saw a photo of a marmalade cheesecake he'd made and tracked down the recipe. I had all the ingredients in my fridge so at the last moment I changed my plans and instead of the cake I had in the freezer I decided to make a marmalade cheesecake.

I used Gill's recipe for inspiration but put my own spin on it. I used blood orange marmalade because that's what I had in the cupboard. I added a base because I like my cheesecake with a base and changed the method a little because I always make my Mum's cheesecake filling in the food processor. The filling is then lightened with whipped egg whites as is Gill's.

Cheesecakes lightened with egg whites invariably crack when cooled. Accept this will happen and move on as it doesn't alter the taste. I'd already planned to top the cheesecake with cream lightened with yoghurt knowing the cream would disguise any cracks. To finish, I dolloped the cream with loads of the marmalade.

Here's the recipe for you which makes an 8 inch cheesecake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Marmalade cheesecake – adapted from a Gill Meller recipe

Ingredients

Base

75 grams unsalted butter

2 tbs caster sugar

½ teaspoon vanilla essence

⅔ cup plain flour

Pinch salt

 

Filling

250g softened full-fat cream cheese 

250g natural full-fat yoghurt

100g caster sugar

35g plain flour

Pinch salt

3 tbsp marmalade

4 egg yolks

4 egg whites

25g caster sugar extra

 

Topping 

½ cup cream 

½ tsp vanilla bean paste 

¼ cup thick Greek yoghurt

2 tbs marmalade

 

Base

Lightly grease and flour a 20 cm spring form cake tin. Preheat the oven to 180°C, conventional. Cream the butter, sugar and vanilla together until light and creamy. Mix in the flour and salt and combine until the mixture forms a soft dough. You can also make the dough in a food processor. Press the mixture into the base of a greased 20 cm spring-form tin, bringing it slightly up the sides. Bake in a preheated oven for 15-20 minutes or until lightly golden. Remove from the oven and allow to cool on a rack while you prepare the filling. Reduce the oven temperature to 170°C.

 

Filling

In a large food processor, mix together the cream cheese, yoghurt, caster sugar, flour, salt and marmalade. Process until well combined before adding the egg yolks. Process again until the egg yolks are incorporated.

 

In a separate large clean mixing bowl, use an electric mixer to whisk the egg whites and the remaining sugar until the mixture forms soft peaks. Use a metal spoon to fold the sweetened whites gently into the cream cheese and yogurt mixture. Spoon the mixture into the prepared tin and level it off. 

 

Bake in the preheated oven for 50 minutes or until the top is lightly golden and puffed up. Allow the cheesecake to cool for one hour in the switched off oven with the door left slightly ajar. Remove the cheesecake from the oven and leave to cool completely in the fridge, ideally overnight before decorating and serving.

To decorate

Whip the cream with the vanilla bean paste until soft peaks form. Fold the yoghurt through the cream and then dollop over the top of the cooled cheese cake. Drizzle the cheesecake with the remaining marmalade.

I didn't have a slice of the cheesecake but it was declared delicious so I was happy with that.

See you all again next week with some more baking from my kitchen. 

Bye for now,

Jillian