Cakes and desserts

by **nashko_force** Thu May 21, 2009 7:30 am

ORANGE AND LEMON CHEESE CAKE

INGREDENTS

400 grams ( 1 lb. ) cream cheese

1 packet of orange-flavored gelatin

1 packet of lemon-flavored gelatin

2 tbs. powdered unflavored gelatin

200 gm. ( 8 oz. ) digestive biscuits

3/4 cup butter, melted

1/2 tsp. cinnamon powder

2 tbs. sugar

2 orange, peeled and sliced

1 mango, peeled and diced

2 cups fresh cream ( 1 cup vegetal and 1 cup animal beaten with 2 tbs. sugar )

PREPARATION

1. Put the digestive biscuits, butter, 2 tbs. sugar and cinnamon in the food processor with the metal blade and process until finely ground.
2. Transfer this blend to a cheesecake pan and press down, flattening and condensing as crust on the bottom and on the side of the pan.
3. Preheat the oven to 350f and bake the cheesecake crust for 10minutes. Take out and leave to be cool completely.
4. In another bowl, dilute the orange-flavored gelatin with 1/2 cup hot water. Mix in 1 tbs. unflavored powdered gelatin and leave aside.
5. Repeat the same for the lemon-flavored gelatin as above.
6. Put 200 gm. ( 8 oz. ) cream cheese in the mixer, add the orange-flavored gelatin mix and whisk together. Fold in 1 cup whipped cream, ( animal and vegetal mixed ).
7. Pour this cheese cream over the biscuit crust and put in the freezer for 30 minutes.
8. Do the same with the remaining 200 gm. ( 8 oz. ) cream cheese, adding the lemon-flavored gelatin mix and 1 cup whipped cream.
9. Remove the cheesecake from the refrigerator and spoon the lemon-flavored cheese cream over the first layer of orange-flavored cheese cream.
10. Return the cheesecake to the freezer and leave for 30 minutes or until the top is set.
11. Decorate the cheesecake with orange and mango slices and return to the refrigerator. Leave until serving time.

* CHEESECAKE SHOULD BE KEPT REFRIGERATED BEFORE AND AFTER SERVING *
TRY THE TASTE Very Happy