Orange and Cinnamon Cheesecake

The orange and cinnamon cheesecake is a delicious dessert that combines the freshness of citrus with the spiced sweetness of cinnamon. Here is the recipe for making an orange and cinnamon cheesecake, with an Italian twist:

Ingredients

• 200 g of dry biscuits (like Digestive or butter cookies)
• 100 g of melted butter
• 500 g of spreadable cheese (like Philadelphia)
• 150 g of powdered sugar
• 200 ml of whipping cream
• Grated zest of 2 untreated oranges
• Juice of 1 orange
• 1 teaspoon of ground cinnamon
• 10 g of sheet gelatin (or 1 sachet of powdered gelatin)
• Candied or fresh oranges for decoration

Preparation

1. Start by grinding the biscuits in a mixer until you obtain a fine mixture. Pour the ground biscuits into a bowl and blend them with the melted butter to get a homogeneous mixture.
2. Spread the biscuit mixture on the bottom of a springform pan (about 22-24 cm in diameter) previously lined with parchment paper, pressing it down to create the base of the cheesecake. Put in the refrigerator for at least 30 minutes to firm it up.
3. Meanwhile, soak the gelatin in cold water for 10 minutes to soften it.
4. In a large bowl, combine the spreadable cheese, powdered sugar, orange zest, and cinnamon. Work the mixture with an electric mixer until you obtain a smooth and lump-free cream.
5. Squeeze out the soaked gelatin and dissolve it in the warmed orange juice, stirring until fully dissolved. Let it cool down and then incorporate it into the cheese cream.
6. Whip the cream into soft peaks and gently fold it into the cheese mixture, using a spatula and movements from the bottom up to avoid deflating it.
7. Pour the obtained cream over the now-firmed biscuit base and level the surface. Put it back in the refrigerator for at least 4 hours, better if overnight.
8. Before serving, decorate the cheesecake with candied oranges or slices of fresh orange and a dusting of cinnamon.

Curiosity

The cheesecake is a dessert with ancient origins; it is even believed that a primitive form of this cake already existed in Greece. The modern version is decidedly American, but as you can see with this recipe, it lends itself to many variations. Orange and cinnamon add a wintery and festive twist to the dish, perfect for special occasions or end-of-year celebrations.