Tang Cheesecake
A delicious no-bake cheesecake flavored with orange tang, it will remind you of your favorite drink!
Equipment
- Stand or electric mixer
- 7” springform pan
- Blender
Ingredients
Biscuit Base
- 200 gs digestive biscuit
- 20 gs brown sugar
- 1 tbsp orange zest
- 100 gs melted butter
Cheesecake Layer
- 530 gs cream cheese
- 75 gs granulated white sugar
- 200 gs orange tang powder
- 2 tbsp orange zest
- 1 tbsp orange juice
- 45 gs sour cream
- 1/2 tsp vanilla essence
- 250 ml heavy whipping cream
Tang Jelly
- 15 gs gelatin powder
- 75 ml ice-cold water (for blooming)
- 500 ml water (for heating)
- 50 gs orange tang powder
Instructions
Biscuit Base
- In a blender, add the digestive biscuits (200 gs), brown sugar (20 gs), and orange zest (1 tbs), and blend until you have a fine mixture. Then, add the melted butter (100 gs) and blend again until you have a wet mixture that holds it’s shape properly.
- Transfer the biscuit base in a springform pan and create your base by pushing the mixture to the bottom. Make sure you pack the base as tightly as possible and don’t leave any holes. I recommend using anything with a flat surface like a measuring cup to push it down. This ensure that the crust does not break apart while cutting. Let the crust chill for at least an hour.
Cheesecake Layer
- In the bowl of a stand mixer with a paddle attachment or an electric mixer, add the cream cheese (530 gs), sugar (75 gs), tang powder (200 g), and orange zest (2 tbsp), and mix on med-high speed it until everything is well combined. You want to ensure that the tang powder is properly incorporated in the cream cheese. Rub the mix between your gingers and beat until you don’t feel any grains and the mixture is completely smooth.
- Add orange juice (1 tbsp), sour cream (45 gs), and vanilla essence (1/2 tsp) and mix for 2-3 minutes on med-high speed until everything is well combined. Make sure your mixture is completely smooth and has no lumps.
- In a separate bowl, add the heavy whipping cream (250 ml) and whisk until it reaches stiff peaks*.
- Add the whipped cream into the cream cheese mix and gently fold it in with a silicone spatula. Make sure you’re taking your time and folding the cream in gently, you don’t want to knock any air off the batter. The whipped cream is what helps give the cheesecake a firm structure, so if you mix it too vigorously, you will end up with a loose cheesecake layer that will not set properly.
- Once it’s all mixed together, transfer the cheesecake layer to the biscuit base and let it chill overnight in the freezer.
Tang Jelly
- The jelly will be poured on the cheesecake layer the next day after it’s set in the freezer overnight.
- Bloom the gelatin: Sprinkle the gelatin powder (15 gs) on ice-cold water (75 ml), and mix until slightly dissolved, then let it set in the fridge for 15 minutes.
- Heat the water (500 ml) on the stove or in a microwave, then add the tang powder (50 gs) and gelatin and whisk until everything is dissolved and well combined
- Let the mixture cool down to room temperature, then slowly pour it over the frozen cheesecake layer. If you pour it while it’s still hot, it will melt the cheesecake layer. Let the cake chill in the fridge for 4-6 hours the jelly is completely set.
Notes
Tips & Tricks:
- Stiff peaks: This term is used to describe how whipped the whipped cream should be. Stiff peaks refer to fully-whipped cream, where when you pick your whisk up from the cream, it creates stiff, stable peaks*
- This cake can be stored in the fridge in an airtight container for 2-3 days