Chef Taj's Kitchen

Category: Cheesecakes

Delicious Lemon Cheesecake

Beautiful cheesecake with lemon, which is super easy and quick to make. The recipe has a crunchy base of digestive biscuits and the cheesecake filling is Philadelphia cream cheese with a fresh lemon flavour. Perfect Easter cake or spring cake decorated with edible flowers or berries.

Cheesecake Base

125 g butter
50 g almonds
200 g digestive biscuits
10 g of sugar


3 leaves gelatin sheet
250 g cream cheese
200 g sour cream 18%
100 g of sugar
1 lemon, juice and zest
250 ml whipping cream


Small chocolate Easter eggs

Cheesecake Base
  • Melt the butter and let it cool slightly.
  • Toast almonds on a dry pan. Take them off the heat and let them cool.
  • Put digestive biscuits and almonds in a food processor and blend them. I think it’s delicious that there’s a bit of a bite, so mine aren’t blended 100%, but it’s a matter of taste.
  • Put digestive biscuits, almonds and sugar in a bowl. Add melted butter and mix until it resembles coarse sand.
  • Line a springform pan (20 cm) with baking paper on the bottom and plastic wrap on the sides. Spread the biscuit mixture in the spring form and press it firmly together with the bottom of a glass or a spoon so that the base is completely firm.
  • Put the spring form in the fridge for min. 1 hour until the base has settled. If you’re in a hurry (or just the impatient type, you can put it in the freezer for 10 minutes).
  • Place the gelatin sheets in a bowl of cold water for 5 minutes.
  • Put the cream cheese, creme fraiche, sugar and finely grated lemon peel in a bowl and beat it together well with a hand mixer.
  • Put lemon juice in a small saucepan. Take the house custard out of the water, wring it free of water and add it to the lemon juice in the pan.
  • Heat and melt the cottage cheese over low heat. Take it off the heat and notice that it should be finger-warm when you mix it into the cream cheese.
  • Pour the warm lemon juice and melted gelatin sheets into a thin stream into the cream cheese mixture while whisking.
  • In another bowl, whip the cream to a light foam.
  • Put ⅓ of the whipped cream into the cream cheese mixture and stir it in. Then carefully fold in the rest of the whipped cream.
  • Spread the cream cheese mass in the springform pan on the biscuit base and lightly tap the springform pan against the table to get all the air bubbles out.
  • Put the cheesecake in the fridge for min. 4-6 hours – preferably overnight.
  • Take the cheesecake out and leave it on the kitchen counter for 10 minutes. Carefully remove the plastic wrap and decorate it with small Easter eggs (or berries).

Caramelized Apple Cheesecake

I love cheesecake and I love trying new flavours and toppings. I made this one day when we had guests, and it was a huge hit. It has a really delicious combination of acid and sweetness, and then it hides a delicious apple/sea buckthorn compote in the middle. Although there are quite a few ingredients and points in this recipe, this cheesecake is quite easy to make and can hardly go wrong.

Biscuit base

225 g digestive biscuits
120 g of butter

Apple/sea buckthorn compote

120 g sea buckthorn, thawed if not fresh
100 g apple, without skin and in small cubes
100 g cane sugar
1 vanilla pod, – alternatively you can use 1 teaspoon of vanilla sugar

Cream cheese

300 g natural cream cheese
1 dl creme fraiche 18%
3 dl whipping cream
100 g icing sugar
3 leaves gelatin
1 lemon, finely grated rind
1 vanilla pod, – alternatively 1-2 teaspoons of vanilla sugar

Apple jelly

1 1/2 dl good applesauce
3 leaves house air

other than that

6 cylinder moulds, diameter 7-8 cm
Cake plastic
Decorate as desired

Biscuit Base:
  • Melt the butter in a pan.
  • Blend the biscuits into biscuit flour and mix it well with the melted butter.
  • Distribute the biscuit mixture into the 6-cylinder moulds, lined with plastic wrap and mash it well into the bottom with a spoon or similar.
  • Put them in the fridge for an hour.
  • Apple/sea buckthorn compote
  • Mix sea buckthorn, with the small diced apples, sugar, the seeds of a vanilla bean and the vanilla bean in a saucepan.
  • Let it simmer for approx. 30 minutes until most of the moisture has evaporated and the compote has a soft texture.
  • Place a dollop of compote on each centre of the biscuit base, but keep a distance from the edges, as the cream cheese must hide the centre.
  • Refrigerate again.
Cream cheese:
  • Soak houseplant in a large bowl of cold water for approx. 15 minutes
  • Scrape the seeds out of the vanilla pod and mix them with a little of the icing sugar.
  • Whip the cream until it becomes foamy, just until it just stiffens, finally not too much.
  • Stir the cream cheese together with crème fraîche, icing sugar, vanilla and lemon zest.
  • Squeeze most of the liquid out of the house puff and melt this over a pan of water on low heat.
  • Take a little of the curd and stir it into the melted gelatin, and then turn the gelatin into the curds – this way you prevent your gelatin from clumping.
  • Fold the whipped cream into the curd with a spatula with soft movements so that it remains airy.
  • Put the mixture on a piping bag and spread the cheese mixture on the 6 biscuit bases with the apple/sea buckthorn compote. Start by spraying the mass around the compote and then work your way up through the mould. Remember that there must be room for the jelly as well, so finish approx. 1 cm below the edge.
  • Finally, smooth out the mass with a spoon on top.
  • Refrigerate them for at least 3 hours or until they have set.
Apple jelly
  • Soak houseplant in a large bowl of cold water for approx. 15 minutes
  • Warm 1 1/2 dl applesauce over a water bath.
  • Squeeze out as much liquid as possible from the cottage cheese and stir the soaked cottage cheese into the applesauce.
  • Allow the mixture to cool on the kitchen counter, then spread a thin layer on each cake top, approx. 3 mm.
  • Refrigerate the cakes for min. 2 hours or even better overnight.
  • Release the cakes from the cylinders by gently pushing on the top of the plastic wrap, then carefully remove the plastic wrap from the cakes.
  • Garnish as desired.

This cheesecake can be made a day in advance, it just gets even better, and then you don’t have to think about the dessert on the day itself. I think it’s easiest to get the cakes out of the moulds if the cake plastic is higher than the mould, – then you have something to push on without hitting the cake. Garnish with dried apples, freeze-dried raspberries, acid or the like – there’s nothing like a beautifully decorated cake.

Delicious Moraccan Orange Cake

This orange cake is a real taste explosion! A spongy, spicy Moroccan-inspired orange cake with whole boiled oranges, almonds and wonderful spices. The Moroccan orange cake is gluten-free, fresh in taste, juicy, suitably sweet and with a bitter undertone. The recipe is easy to make and can be baked in a springform pan, frying pan or a frying pan.

The cake contains primarily oranges and almonds, and the two ingredients in combination taste really good! In addition, both ingredients give a wonderful consistency to the cake. Before serving, I sprinkle the cake with a little icing sugar because it decorates so nicely. Enjoy a delicious piece of cake for the coffee table or for dessert with vanilla ice cream. Or even more obvious, a good cup of mint tea.

The first time I made (addictive) acquaintance with a Moroccan orange cake was one afternoon at ‘Det Rene bread’, which is located in a few places here in #DXB, where we live. I fell in love with the taste, so now I have tried to make my version and developed a recipe that, at long last, sits right in the closet.

Easy recipe for Moroccan orange cake

The recipe is still simple to go for, although it requires a little preparation in the form of the orange to be cooked beforehand. But after the orange is cooked, it is blended into a puree, which must subsequently be stirred together with eggs, almond flour and other ingredients.

It is a recipe with few ingredients and you only need Orange, almonds, eggs, sugar, baking powder and cardamom. From there, you can develop further on what you want to get upstairs, such as syrup, icing or yoghurt cream.

The recipe corresponds to 4-6 people, but you can also double the amount and bake the cake in a baking pan, for example.

On the recipe for Moroccan orange cake here:

1 piece of orange
125 g almond Powder
1 teaspoon baking powder
1 teaspoon crushed cardamom
3 eggs
100 g caster sugar
25 g unsalted butter
10 g icing sugar

Kitchen equipment

Food processor
Spring form, 20 cm


TIP: You can advantageously be in good time and cook the orange the day before use, so you do not have to wait for it to cool.

  • Put the whole washed orange in a saucepan and cover with cold water.
  • Bring the water to a boil and let the orange cook for 1.5 hours until it is completely tender and a fork sticks easily through the peel. Let it cool and cut if necessary. the orange in quarters, then it goes faster
  • Blend the orange to puree.
  • Grind the almonds into flour (something can be a little coarse), and turn the almond flour with the baking powder and cardamom.
  • Whisk the eggs fluffy and then turn in the sugar, orange puree and almond flour. Stir together until the mass is homogeneous.
  • Grease your springform pan with butter and sprinkle the bottom and edge with sugar. Pour the dough into a springform pan of 20 cm and bake the cake for approx. 30 minutes at 170 ° hot air in the middle of the oven.
  • Allow the dough to cool. Sprinkle with icing sugar.
Moroccan orange cake with whole oranges

For the cake, you need a whole pre-cooked orange, which is the main element in the cake – it helps to give the characteristic orange taste. It takes some time to cook the orange, but you can cook it the day before if you want to be in good time.

You can start the recipe for the orange cake the day before you have to serve it – it actually only makes the cake even better. It is, therefore, a perfect cake to bake if you get guests and want to end the evening with a good dessert.

TIP: Oranges are always really good in the winter months, so you get an extra delicious cake now. Eat a piece for dessert with vanilla ice cream or yoghurt cream, where you turn some Greek yoghurt up with vanilla sugar, a little orange peel and orange juice.

Juicy orange cake with almonds

The Moroccan orange cake gets a different consistency than most other cakes, due to the almonds – and the pureed orange, of course. There is no flour in the orange cake, so it is gluten-free but is still incredibly juicy and spongy.

The almonds give a bite to the orange cake and you can bake the cake with ready-made almond flour or blend the almonds yourself into flour. If you blend the almonds yourself, you can also adjust how coarse you want your cake. I like to blend half of the almonds just fine into flour and the other half a little coarser.

If you love the taste of orange in baked goods and cakes, you might also find my recipe for a healthy orange cake with chocolate exciting. Otherwise, I would recommend you my Easter cake, which is a layer cake layered with a white chocolate ganache with a taste of orange. Otherwise, I can recommend you make this lemon cake with lemon icing.

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