Sweet cheese cake
Indulge in the delightful blend of creamy cheeses and zesty citrus with our Sweet Cheese Cake recipe! Featuring parmesan and cream cheese alongside freshly grated orange zest, this cake is a perfect balance of sweet and tangy. Enhanced with a touch of vanilla extract, rich egg yolks, and buttery almonds, every bite offers a symphony of flavors. Finish with a light dusting of powdered sugar for a decadent dessert that’s sure to impress. Easy-to-follow steps include a smooth blend of all-purpose flour and butter, making it a breeze to prepare. Perfect for any occasion!
- 30 May 2025
- Cook time 35 min
- Prep time 100 min
- 6 Servings
- 11 Ingredients
Sweet cheese cake is a delightful dessert that combines the creamy richness of cream cheese with the nutty flavor of almonds and the refreshing zest of oranges. This unique recipe is perfect for those who enjoy a blend of sweet and savory flavors in their desserts. Whether you’re hosting a dinner party or simply want to treat yourself, this goats' cheese cake is sure to impress.
Ingredients:
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and set it aside.
2. In a large mixing bowl, combine 1 cup of grated parmesan cheese, 1/3 cup powdered sugar, and 1.50 cups all-purpose white wheat flour.
3. Add the cold, cubed 1/2 cup butter to the dry mixture. Using a pastry blender or your fingers, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Mix in the 2 tbsp finely chopped almonds.
5. Press the mixture evenly into the bottom of your prepared springform pan. Use the back of a spoon to create an even layer.
6. Bake in the preheated oven for about 15 minutes, or until the crust is lightly golden. Remove from oven and set aside to cool.
1. While the crust is cooling, reduce the oven temperature to 325°F (165°C).
2. In a mixing bowl, beat together 1 cup of cream cheese and 1/2 cup sugar until smooth and creamy.
3. Add 2 tbsp orange zest and 1/2 tsp vanilla extract to the cream cheese mixture.
4. Gradually add in the 2 egg yolks, beating well after each addition.
5. Slowly mix in 2 tbsp of heavy whipping cream until fully incorporated and the filling is smooth.
1. Pour the cream cheese filling over the cooled crust and spread it out evenly.
2. Smooth the top with a spatula.
1. Bake in the oven at 325°F (165°C) for about 30-35 minutes, or until the filling is set (the center may still be slightly jiggly).
2. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best results.
1. Run a knife around the edge of the pan to loosen the cake before removing the springform ring.
2. Slice the cheesecake with a sharp knife, wiping it clean between cuts for neat slices.
3. Serve chilled, optionally garnished with additional orange zest or a dusting of powdered sugar.
Tips:
- Ensure all ingredients are at room temperature before mixing.
- For a more intense orange flavor, increase the amount of orange zest.
- Use high-quality butter and cream cheese to enhance the overall flavor of the cake.
- Press the crust mixture firmly into your baking pan to ensure it holds together when sliced.
- Chill the cake thoroughly before serving to help it set and develop its flavors.
Sweet cheese cake is an impressive dessert that beautifully balances the richness of cheese with the sweetness of sugar and the zestiness of orange. With its perfectly crumbly crust and creamy filling, it’s a crowd-pleaser that’s sure to become a favorite dessert in your household. Enjoy it as a sumptuous end to any meal or as a special treat with a cup of coffee.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 550kcal | 27% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 1.56g | 4% |
| Sugar 27g | 28% |
| Fat | |
| Fat 30g | 37% |
| Saturated 16g | 53% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 66mg | 11% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.21mg | 17% |
| Vitamin B3 0.74mg | 5% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.65ug | 27% |
| Vitamin C 0.03mg | 0% |
| Vitamin E 1.84mg | 12% |
| Vitamin K 2.23ug | 2% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 0.86mg | 8% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 220mg | 6% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 1.47mg | 13% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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