2020 KEEN HOME COOK FINALIST: LORIEN STIEGLER
Orange Blossom Cheesecake with Lemon Curd and Sesame Snaps
"I chose these recipes because I wanted to be true to the brief and create something seasonal with lots of texture and interesting flavours that are not always combined. I have discovered Middle Eastern flavours in the last couple of years and I wanted to combine them with fantastic British ingredients."
Ingredients
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1 Tbsp Rapeseed Oil
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2 Oranges
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100g Ginger Biscuits
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50g Unsalted Butter
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10g Pistachios (shelled)
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2tbsp Pomegranate seeds
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140g Philadelphia Cream Cheese
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50g Feta
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75ml Double Cream
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Half a teaspoon Vanilla Paste
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Eighth of a teaspoon of Orange Blossom Water
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1 and a half tbsps runny honey plus extra for drizzling
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50g Homemade Lemon Curd (ready made)
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1 Sesame Snap
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2tsps caster sugar
Method
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Melt the unsalted butter in a saucepan
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Crush the ginger snap biscuits in a freezer bag with a rolling pin
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Once the butter has melted, add the biscuits and combine
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Divide between two individual cheesecake rings and place in the fridge to harden
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Put the philadelphia, feta, double cream, vanilla paste, orange blossom and honey into a bowl and whisk until soft peaks form
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Carefully add the cheesecake mix to the biscuit base and place back in the fridge
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Put the pistachios in the oven for 5 minutes
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Segment the oranges so you have 10 segments
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Sprinkle the caster sugar over the orange segments and lightly colour with a brulee torch
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Remove the pistachio nuts from the oven and roughly chop
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To plate up, carefully remove the cheesecakes from their rings - using a brulee torch if necessary and place in the centre of the plate
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Pipe 4 generous mounds of lemon curd on the plate equidistant from each other and place a small shard of sesame snap in each mound
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Place the orange segments around the plate and one on top of the cheesecake
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Sprinkle with the chopped pistachio and pomegranate seeds and drizzle over some honey.