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juliemarieeats.com // Aperol Spritz Cheesecake

Aperol Spritz Cheesecake

Delicious cheesecake with an orange cookie crust, a creamy Aperol and orange cheesecake cake and topped with a delicious champagne ganache
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Course Dessert
Servings 8

Equipment

  • 20 cm spring baking pan

Ingredients
 
 

ORANGE COOKIE CRUST

  • 200 g digestive cookies or graham cracker
  • 1,5 tablespoon granulated sugar
  • Zest of an organic orange
  • 45 g butter melted

CHEESECAKE

  • 600 g cream cheese full fat, room temperature
  • 150 g granulated sugar
  • 75 g sour cream 18% room temperature
  • 1 tablespoon orange juice
  • 2 tablespoon Aperol
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature

CHAMPAGNE WHITE CHOCOLATE GANACHE

  • 100 g white chocolate
  • 165 g any sweet sparkling wine

Instructions
 

ORANGE COOKIE CRUST

  • Preheat the oven at 165ºC, conventional oven.
  • In a food processor, add the Digestive cookies or graham cracker, granulated sugar and orange zest and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
    200 g digestive cookies or graham cracker, 1,5 tablespoon granulated sugar, 45 g butter, Zest of an organic orange
  • In a 20 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
  • Bake it for 10 min. Then let it cool down so that it’s cool to touch.
  • Add a double layer of aluminum foil around the cake pan to safely seal it from the water when placing it in a water bath while it bakes. Set it aside.

CHEESECAKE

  • With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
    600 g cream cheese, 150 g granulated sugar
  • Now add the sour cream, vanilla extract, orange juice and Aperol let it mix until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
    75 g sour cream 18%, 1 tablespoon orange juice, 2 tablespoon Aperol, 3 large eggs, 1 teaspoon vanilla extract
  • Pour the cheesecake batter into the cake pan and give it a few taps on the counter to let any air bubble out. Make sure to check that the aluminum foil hasn’t ripped anywhere.
  • Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake in the water bath. The water should come up about ⅓ up the side of the cheesecake pan. Gently lift the pan into the oven so no water gets under the aluminum foil.
  • Bake for 1 hour and 20 min.
  • Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
  • Then take it out of the oven and remove it from the water bath. Take off the aluminum foil off and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
  • Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

GANACHE

  • Chop the white chocolate if you’re not using chocolate chips.
    100 g white chocolate
  • Heat the sweet sparkling wine to a boil and let it simmer down to ¼. Once reduced down pour 35 g of the sweet sparkling wine concentrate over the white chocolate. Let it sit for 1 min. Then stir it together with a rubber spatula until smooth. If the chocolate is not fully melted place the bowl in the microwave for 15 seconds or melt it over a bain-marie. Let it cool down slightly so it’s not too hot, around body temperature.
    165 g any sweet sparkling wine
  • Take the cheesecake out of the fridge. Remove the cheesecake from the spring pan and onto your serving plate. Pour the ganache over it and cut some thin slices of an organic orange and cut them in half. Twist them and place them on around the cake. Decorate as well with small mint leaves and it’s ready to be served.
  • How to store it, keep it in the fridge, covered under a lid.
  • Best enjoyed within a few days.
  • Hope you love this recipe and much as I do!

Nutrition

Carbohydrates: 53gProtein: 10gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 146mgSodium: 445mgPotassium: 245mgFiber: 1gSugar: 38gVitamin A: 1172IUVitamin C: 1mgCalcium: 145mgIron: 2mg
Keyword Aperol Sprizts, cheesecake, orange
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