Orange Cheesecake - cooking recipe

Ingredients

1 scant cup all-purpose flour
7 tbsp butter
3 tbsp icing sugar, plus extra for dusting
4 None eggs, 3 separated
1 tbsp cornstarch
2 lbs cream cheese, at room temperature
1 1/4 cups sugar
1 tsp vanilla extract
2 tbsp breadcrumbs
2 None small oranges, peeled, pith removed, sliced
5 tbsp apricot jam

Preparation

Preheat the oven to 350\u00b0F. Grease a 9 inch diameter springform pan. Knead the flour, butter, powdered sugar, whole egg and a pinch of salt with the dough hook of a mixer, then work with cool hands until smooth. On a lightly floured work surface, roll out the dough to a 9 inch diameter circle. Lay in the pan and press into the edges. Cut off any overhanging pastry and prick all over the bottom with a fork. Chill for 30 mins.
Beat the cornstarch, 1/4 of the cheese and 1/2 cup sugar with the whisk of a mixer at a low speed for 3 mins. Beat in the remaining cheese. Turn the speed to high and quickly beat in the remaining sugar. Beat in the egg yolks until just mixed.
In a separate bowl, beat the egg whites until forming stiff peaks, gradually adding the vanilla extract at the end. Fold into the cream cheese mixture.
Sprinkle the breadcrumbs over the pastry base. Arrange half the orange slices on top. Spoon in the cream cheese mixture and smooth out. Arrange the remaining orange slices over the top. Bake for 45 mins, or until the top has a very slight wobble. Turn off the oven and allow the cheesecake to cool inside for 45 mins. Remove from the oven and allow to cool for 1 hour.
Heat the jam in a saucepan, then press through a sieve. Brush over the top of the cheesecake. Cover with plastic wrap and chill for at least 4 hours, preferably overnight. Just before serving, dust with powdered sugar.