Heavenly lemon – orange cheesecake
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieThis is how I made my cheesecake, okay? Like I said, I did change a few things from Nigel Slater’s recipe here and there. Aside from having no mascarpone cheese, I used four whole eggs instead of three eggs plus one egg yolk. I also omitted the juice of one lemon and simply used the rind (my kids don’t like sour cheesecakes).
Ingredients :
2 225-gram blocks of cream cheese
1 250-ml brick of all purpose cream
3/4 c. plus 2 tbsps. of white sugar
4 eggs
the grated rinds of 1 lemon and 1 orange
1-3/4 c. of graham cracker crumbs
1/3 c. of butter
Bake the cheesecake :
Melt the butter then stir in the graham cracker crumbs until well-blended. Transfer to the prepared baking pan (I used an 8-inch round silicone pan) and press down firmly with the back of a spoon (or your fingers). Place the crust in the freezer while you prepare the cheese mixture.
Since you will be baking the cheesecake in a baine marie, start boiling a kettle-full of water at this point. You will also need to have ready an ovenproof pan that can hold the one that contains the cheesecake.
Place the cream cheese, eggs and sugar in a bowl and mix until smooth. I used an electric mixer but you can use a wire whisk. Just keep whisking until the mixture is smooth. Fold in the cream and the rinds. Pour the mixture into the prepared crust.
Now, the baine marie part. Place the baking pan at the center of the larger baking pan. Pour enough boiling water into the larger pan so that half of the smaller pan is submerged in water. Be careful NOT to get any water into the cheesecake though.
Bake in a preheated 150oC oven for 1 hour and 10 minutes. Note that if you’re using a pan larger than the 8-inch pan that I used, the baking time will be shorter. The recommended baking time in the original recipe was 55 minutes at 275oF but my cheesecake still looked pale after 55 minutes so I let it stay in the oven for another 15 minutes.
When the baking time is up, turn off the oven and leave the cheesecake there for another half an hour. Then, take it out and allow to cool to room temperature. Note that when you take the cake out of the oven, the center will be quivering. Don’t worry about that. The cake is done — you will just need to chill it for a few hours after it has cooled to room temperature.
To remove the cheesecake from the pan, hold on to the baking paper around it and lift carefully. I had help from my daughter in doing this as four hands were better than two for the job. Transfer to a plate and just pull off the baking paper carefully. You won’t be able to remove the baking paper at the bottom of the crust at this point though. You will have to do that as you slice the cake.
So, there’s my cheesecake being sliced by my daughter Sam who couldn’t wait until her father and sister got home.
UPDATE @ 12-12-06 @ 12.55 a.m.
I’m just updating this entry to include a photo of a slice of the cheesecake. 
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this really looks good! i’ll try this for christmas eve dinner!
hi lalay, we’re making another one too for Christmas Eve. And we’re going to garnish it with fruits.
Hi Sassy, patok na patok ang recipes mo AGAIN.
Last year I tried turkey from an american’s recipe.
This year I went for your rice stuffing & for your “brine thawing”. Hit sya with my hubby & my 2-year old boy. I wanted to send you the pictures kaya lang I can’t find your email add here. Basta sarap na sarap si hubby dun sa stuffing & yung turkey meat talagang lumasa. Kaya lang since di sya nakalubog sa brine, (iniikot ikot ko hehe) di gaano malasa yung nakalutang. Next year, sabi ni hubby sa timba ko daw ilagay hehe.
I also did this cheesecake recipe. I added a whole orange’ juice in addition to the rind & the lemon’s rind. Ang sarap. Yun nga lang mine wasn’t brulee-like. Solid sya hehe But still masarap o baka dahil nag-substitute din ako? Yung deli counter girl could only offer me curd cheese (im pretty sure its the same as cream cheese, kalasa e, baka british term), then I got Double Cream instead of all purpose cream… Ah basta MASARAP hehe Ayaw mag-share ni hubby when I told him to bring some at work.
uy, auee, am roasting a turkey again for our barkada dinner party. and i’m going to inject the turkey with marinade aside from thawing it in brine.
my e-mail is sassy dot lawyer at gmail dot com. If you can send the pics, it would be nice to post them.
Hi Connie!
Have you tried the loose-bottom baking pan for the cheesecake? I want to buy an 8X3 inch baking pan and I was wondering 2 things: Will it leak for the baine marie part and if the ingredients would fit.
The seller is actually suggesting a springform pan instead of the loose-bottom one. Pero, man! Almost 400 pesos more expensive ang spring form pan eh I’m just beginning to bake. =)
Hope I could get feedback from you soon. I plan to this on New Year’s Eve. Mwah!
I just bought two loose bottom pans yesterday, Issa. 8″ and 10″. And I just baked an apple pie.
In Nigel Slater’s original recipe, he used a loose bottom pan. He wrapped it in two layers of foil before placing the pan in the baine marie.
Thanks, Connie! I will try the loose bottom pan then. And I think, your first apple pie looks enticing… =)
Connie,
Your blog is very helpful to me talaga. I first saw it while I was searching for a lengua recipe. It was my first time to cook it. It was a success! Thanks for all the tips included in the recipe (this is why I love your recipes the most, the personal tips really make a big difference). This Saturday is my daughter’s 2ndbirthday and I want to try this cheesecake recipe for our get-together party with close friends – I’ll also make my second lengua 9with the baked potato of course) – wish me luck!
The best of luck, Mars.
A kids’ birthday party is the best incentive to practice cooking. I love cooking for my kids’ birthdays.
Masarap talaga magluto kaya lang dito sa Japan mahirap maghanap ng mga ingredients so I have to make do with substitutes. We are in Rokko Island Kobe, halos walang Filipino store na malapit, I have to order from the Net tapos super-mahal na di ka pa sigurado. My family miss all the food in the Phils., bihira naman kami umuwi because of work and school. You guys are very fortunate with all the fruits and vegetables available anywhere. This site is so helpful I recommended it to all my friends na out-of-Phils din like me.
Di bale, Mars, tutal eh si Ms. Substitute naman ako, baka sakaling yung mga substitutions ko eh maging useful for you. Salamat sa recommendation.
Hi Ms.Connie! I tried using condensed milk instead of all purpose cream so I dont have to add sugar, and the result was good. It is rich, dense and creamy.
I followed your recipe & procedure and it turned almost perfect. Thanks for sharing us your knowledge.
The new look of the blog is very good! My cheesecake was a success, family and friends keep asking me to make more … I think I’ve done it 5-6 times na! I’d like to send some pics pero I don’t know your email address. Thanks for all the wonderful recipes and tips – kudos!
You’re welcome, Cristina.
Hi Mars. Re the new design, thanks.
I’d love to see the pics and post them. My e-mail address is sassy(dot)lawyer(at)gmail(dot)com. 
wow! cant say anything, itsura plng busog nko!!! i always wanted to bake but never tried, maybe this time! tenx ate connie for the big help, most specially to newly weds like me, im just starting to learn how to cook and you’re really a big help! tenx! just wondering if i can use turbo broiler for baking?
hi Ms Connie, i just happened to pass by your website and i was hooked talaga. di na tuloy ako nag spend ng breaktime ko just to browse more. i could say ur site is so helpful. know what i want a recipe for the puto, just like the commercial ones, do u get what i mean, ung puti sya na nilalako sa streets. hope you can feature that in your next blog. thanks. lisa of Saudi ARabia
Hi Connie! tried this cheesecake today, but i only used lemon rinds! it’s really delicious! i put some blueberry pie filling on top! Gosh! sobra sarap! creamy yung consistency and basta i can’t explain the taste…masarap!
hi connie, i bought the ingredients required in your cheesecake recipe plus a can of blueberry for topping, i also bought a non-stick “mini” springform pan (4.5 inches lang ang diameter) for 150 pesos at living well The Podium, pang practice lang muna kaya maliit. I will post again when i get the result. Thanks for the recipe
hi mis. connie. i know your cheesecake recipe is definitely good. however, i don’t have an oven here in my place (am based in uae). do u have any umm-so-yummy-no-bake-cheesecake-recipe?
i want to prepare it for our noche buena salu-salo in the flat. thanks
Rind, as in the balat of the orange and lemon?
Yes, the outermost layer of the skin. Don’t grate too hard as you don’t want to include the pith (white part).
Wow, sige now I know. I shall try this.
I’m kinda scared since some of the ingredients are kind of expensive and I might make a mistake and waste everything. Wish me the best of luck! May the baking Gods guide me. hehe. 
Thanks Ms. Connie. You’ve been of great help to me.
Wow, this looks really sarap! I shall try out your recipe soon! Thanks.
hi miss connie,
when u say “arranged the “rays” in an overlapping fashion around the sides of the pan so that the sides and bottom are completely lined” does this mean na parang naka weave yung rays? i am new into baking kaya medyo takot ako to try this. last week ko pa gusto i-try ang recipe mo pero i dont have a spring form or loose bottom pan. what i have is a round baking pan na parang aluminum. i wanted sana to make it crease free too.
also i wanted to top sana the cheese cake with blueberry (yung nasa can nga lang ang nabili ko)..when can i add the blueberries? hindi ba sya tatapon sa sides ng cheesecake. kasi i saw a baked blue berry cheesecake in cravings and yung base nya parang same ng cheesecake mo although yung blue berry topping e parang nakalubog sa cheesecake. parang nag form ng crust yung cheesecake nya. pano kaya yun ginagawa? or at least pano ko kaya ilalagay yung topping na di tutulo sa side ng cheesecake…
i hope to hear from u soon. i might bake this tonight or tomorrow kasi i only have time to do this on weekends (plus im going to try your bake mac recipe tomorrow, sana magawa ng tama!)
thank u so much!!!
anna yes the rays overlap.
There is a different recipe for the kind of cheesecake that browns on top. No baine marie is used. Canned blueberry topping is poured after the cheesecake has cooled.
hi miss connie,
thanks a lot, i shall try this tonight..sana magawa ko ng tama… i will give u feedback…natatakam na ako sa cheese cake na ito!
thank u ulit!
hi miss connie,
medyo bigo ako sa cheese cake huhuhu… maybe it is because of the cheese (i used magnolia cream cheese). the cheese did not toughen the way yours did, parang di din kasi masyado nagmelt and cheese with the eggs tapos di sya nag settle after baking (or was it the baking time? i followed naman the exact procedure that u mentioned) so when i topped it with blue berry after cooling it, nung una akala ko ok na, pero after chilling it for 4 hrs, pag slice ko di pa din firm yung cream cheese. worse when i attempted to pull the cake out of the pan using the overhangs, napunit ba naman yung wax paper! dyos ko kaloka!
kaya di ko na tinanggal sa pan. at hanggang ngayon e nandun pa din sya sa ref kasi pag nilalabas namin, una matigas sya pero unti unti itong natutunaw habang tumatagal! hay! nag kandapuyat pa naman ako nung friday sa pag bake! natapos ako 3am na!
extra challenge ang cheese cake na ito, but i will never stop until i perfect this cake. ubusin muna namin ang ginawa ko (kahit pilit, kasi sayang naman noh!)then i will make another one, using philadelphia cheese naman! hay nacha-challenge talaga ako! (pero yung bake mac as in ok!!! to the words of my husband, PANALO! at least nakabawi ako sa bake mac kahit di nila makain ang blueberry cheese cake LOL)
Hello Ms Connie,
This look so delicious! Just a couple of questions po:
Is it alright to use just an ordinary round baking pan? or it should be a silicone one?
also can I use an square shallow pan (the one that usually use in making brownies) for the baine marie part? im just concerned that the cheesecake might not bake properly if only 1/4 of the cheesecake pan is submerge in water…. is that make any difference po? Thanks a lot!!!
Precy, the recommended pan is a springform pan. It’s difficult to take the cake out of a regular pan because you cannot invert it. The silicone pan’s sides are flexible so it wasn’t so hard. With a regular metal pan, the cake might break.
hello ms. connie!i want to know if i can bake this without the waterbath?what temp will i use?thanks!