I love all desserts with a citrus flavour, especially orange flavour. They are so refreshing, light and delicious!  I made this orange cheesecake dessert for the first time and my hubby and I really loved it.  It’s made with cottage cheese flavoured with fresh orange zest and topped with orange-vanilla pudding. If you prefer, you can replace oranges with mandarins or lemons. Just try it once and you will find yourself craving it again and again.

Time: 90 min, Prep:  45 min.  Cook: 45 min + 1-2 hours to refrigerate cake
Servings: 12-16                   

Ingredients:

For the base:

• 6 eggs
• 6 Tbsp sugar
• 100 ml sunflower oil
• 4 Tbsp flour
• 1 tsp baking powder

For the cheese filling:

• 500 g creamed cottage cheese
• 220 g unsalted butter (2 butter sticks), at room temperature
• 150 g sugar
• 1 Tbsp orange zest
• 1 Tbsp vanilla extract

For the orange pudding glaze:

• 800 ml fresh orange juice (you’ll need 7 big oranges)
• 2 packages vanilla pudding
• 6-8 Tbsp sugar

You also need a 22.9 x 22.9 cm (9 x 9 inch) springform pan greased with butter and lined with parchment paper.

Directions:

Combine the egg yolks and sugar in a bowl and stir with a wooden spoon until the sugar is completely dissolved and the egg yolks turn a lighter color. Add the oil, a little at a time, and stir thoroughly between each addition.

Mix together the flour and the baking powder. Combine the dry mixture with the egg yolks.

Whisk the egg whites on high speed until stiff peaks form. Carefully blend in the egg whites until just combined.

Preheat oven to 180°C (350°F). Spread the batter evenly into the springform and bake for about 25-30 minutes, or until golden brown (you can insert a toothpick in the centre and if it comes out clean then it’s ready). Remove from the pan and set aside to cool.

In a large bowl, cream the butter and the sugar with a wooden spoon or an electric hand mixer. Combine with the cottage cheese (process cottage cheese in food processor to make it very smooth), orange zest and vanilla extract. Refrigerate until you’re ready to use it.

Before you move on to making the orange glaze you can start assembling your cake. Place your cake back in the springform pan that you’ve used for baking (make sure it’s clean) and using a small spatula, evenly spread the cheese mixture. Refrigerate while you prepare the orange glaze.

Prepare vanilla pudding according to package instructions. The only thing different is that you have to use orange juice instead of milk. Also, I usually make the pudding using less liquid that suggested – if instructions state 500 ml milk (in this case orange juice), I only add 400-450 ml.

When the orange glaze is lukewarm, apply it on the cheesecake. Refrigerate for another hour or so, until pudding sets. Remove cake from the springform pan and cut into 12-16 bars.

Tip:

–     When I make the pudding glaze, I usually mix the sugar, vanilla pudding mixture and 10 tablespoons of orange juice in a small bowl. I heat the remaining orange juice on the stove and then add the vanilla pudding mixture. I do this to avoid stirring for too long as once you add the pudding mixture it will stick to the bottom of your saucepan / pot if you don’t stir continuously.  You will also have a smooth pudding with no lumps.