Frozen Orange Cheesecake

Here's one to save for the holidays - it's good all year round, but I'd particularly recommend this to end a heavy holiday meal. Frozen cheesecake is always good (I have two other versions, here and here) but this one is really quite something. Orange compound might sound fiddly but can be prepared well in advance, and it's not at all difficult.


Frozen Orange Cheesecake

200 gram cream cheese
3 eggs, separated into yolks and whites
200 ml sugar
300 ml heavy cream
1 tbsp vanilla sugar

150 g digestive biscuits
50 g butter, melted

to decorate: Pomegranate seeds


Orange compound:
oranges - ideally seed-free
sugar

Start with the oranges. Scrub as many as you'd like to use - I used two, and have about twice the amount of compound I needed. Place the oranges in boiling water for one minute. Drain, and repeat twice - basically you're boiling the oranges three times, each time for one minute, in fresh water each time.

Let the oranges cool a little, then weight them. Add half as much sugar as the weight of the oranges. (Mine were 460 grams, so I added 230 grams of sugar.) Mix until completely smooth in a food processor. Let the compound drain a little if it's very runny.


Place 200 g in a bowl and let it cool completely.

Next, for the crust:
Use a springform pan. Blitz the digestive biscuits in a food processor. Add in the melted butter. Press this firmly into the base of your pan.

Cream the cheese, egg yolks and the sugar. Beat the cream until it forms stiff peaks. Carefully blend with the cheese cream. Beat the egg whites until stiff, and fold those in too. Stir in the orange compound.

Pour carefully on top of the crust in the pan. Put in the freezer for at least six hours or overnight. Take out about twenty minutes before you want to eat, and decorate with pomegranate seeds. This keeps well in the freezer.