Traditional recipes

Cheesecake and oranges

Cheesecake and oranges

Put the raisins to soak in brandy (I put more than 3 tablespoons, because they were not only 3 tablespoons)

Rub the yolks with a pinch of salt, sugar, vanilla, lemon juice, semolina, cheese, mix until you get a fluffy cream and then add the lemon peel and raisins with brandy, pour the composition into the cake pan greased with butter and wallpaper with semolina, level the surface and bake for 40 minutes, until it gets a copper color, turn off the heat and leave the tart in place, with the door cracked for at least 2 hours, during this time for decoration, peel oranges including white skin, cut into slices and set aside; also now, make the orange topping; in a bowl caramelize 4 tablespoons of sugar without burning and extinguish with clementine juice; leave on the fire until the sugar melts well then form a tart if the cooling time has passed. Take it out of the form, put the orange slices on top and put the topping with a spoon, let it penetrate a little and then cut and serve.

It is not mandatory to use oranges and clementines, that's how I had it in the house.

Cheesecake and oranges - Recipes

A simple recipe that matches the days of PL in the dukan diet. We really like tomatoes, so I try to use them in as many recipes as possible. I hope you try it too and like it. Be careful, however, it is consumed in three days (due to bran) or shared with loved ones.

Cruise Phase (PL), Consolidation, Definitive Stabilization

-350 g skimmed cheese (for those who are not on a diet, cheese can be combined with cream)

Preparation. Mix the eggs with the cheese and then add the bran and salt. Put the composition in a musai silicone tray (to be able to handle it), trying to lift it outwards on the walls of the tray, as much as possible (seen in the picture). I used the tart tray that I bought with a magazine and it is about 20 cm in diameter (do not use a larger tray to get the composition). Put in the oven heated to 180 degrees and hold for about 5-7 minutes.

Meanwhile, prepare the filling. Mix the cheese with the eggs, salt, pepper and thyme. Pour over the tart in the pan, and on top arrange the thinly sliced ​​tomatoes. Bake again for about 30 minutes.

If you do not want to use all the yolks, then you can give up one on the counter and another in the filling (I mean those with cholesterol problems).

Cheesecake, fruit and meringue (without baking)

I definitely wanted to make a recipe with meringue and here I found the right inspiration (with small changes that I assume). The meringue seems more suitable for me in winter than ever, it makes me think of snow, layers of snow & # 8230offf.


Biscuits-250 g
Melted butter-150 g
Old powder-160 g
Vanilla essence-1 teaspoon
Dr.Oetker starch-3 tbsp
Milk-450 ml
Granulated gelatin-1 tablespoon grated
Cow's cheese-250 g (well squeezed)
Compote peaches - almost 2 jars (you can use other compote or fresh fruits)
4 egg whites +4 tablespoons sugar
Raspberry + lime peel & # 8211 for decoration

Method of preparation:

1-The biscuits are crushed on the robot, then they are mixed with the melted butter and a kind of dough is formed with which a cake form with a detachable ring is lined, climbing a little (1-2 cm) on the edges. Press well.
2-The form is left to cool for at least 30 minutes (in the freezer, preferably).
3-Gelatin is hydrated in 2-3 tablespoons of water.
4-Mix the yolks with the sugar and vanilla essence.
5-Add the starch and mix well.
6-Heat the milk, and when it is hot, slowly pour it over the yolk composition, stirring constantly.
7-Transfer this mixture to a bowl and bring to a boil over low heat, stirring constantly, until it thickens, then remove from the heat.
8-In this hot cream immediately add the cottage cheese and mix well.
9-When the cream is well homogenized, add gelatin and mix until completely dissolved.
10-On top of the hardened biscuit top, add the fruits cut in half.
11-Pour the cream and immediately cool.
12-Whites beat hard. Add the sugar spoon by spoon and mix until it melts (the sugar melts) and you get a firm meringue.
13-The meringue is added on top of the cream and shaped & # 8220grow & # 8221 with a spoon.
14-Caramelize the meringue with a flambe cake or leave the tart for 3-4 minutes in the hot oven, on its upper stage, until lightly colored.
15-The tart is left in the fridge for at least 6 hours, then the removable ring can be removed.
16-Decorate with raspberries and lime peel (or as you see fit).

Cheesecake with oranges

This cheesecake with oranges does not require baking, it is a delicious, cool and flavorful cake and in addition & # 8230 very, very fast! What more could we want?


  • 450 ml of milk
  • 160 grams of sugar
  • 1 sachet of vanilla pudding
  • 250 grams of fresh cottage cheese, well squeezed from the dice
  • 1 sachet of Dr. Oetker granulated gelatin
  • 450 ml. of freshly squeezed orange juice
  • finely grated peel from an orange
  • 1 sachet of vanilla pudding
  • sugar & # 8211 to taste (I never put it)

The biscuits are processed on the food processor, until a fine breadcrumbs are obtained. Mix the melted butter with the biscuit breadcrumbs:

I pressed the paste obtained in a cake form with a detachable ring, both on the bottom and 2-3 cm. up, on the edges (sorry for the quality of the images, they are posed in the light of the kitchen light bulb):

I put the cake form in the fridge.

In a glass, I put the contents of the gelatin sachet and added 3 tablespoons of cold water to moisturize it.

I boiled the milk mixed with the sugar in a saucepan. I mixed the contents of a bag of pudding with the rest of the milk and added it over the hot one, stirring continuously until it thickened well. In the hot pudding, I added well squeezed cows' cheese (I used the cheese I made at home, if you have cheese to buy I recommend you put it in a sieve to drain or reduce the amount of milk):

I worked the composition with the vertical blender until it had the appearance of a fine cream, in which I immediately added hydrated gelatin:

I mixed lightly until the gelatin completely dissolved in the hot cream, then I poured the composition in the shape of a cake:

I immediately put the cake in the fridge.

After an hour, I prepared the jelly, put 400 ml on the fire. of orange juice together with orange peel. In the rest of the orange juice, I homogenized the contents of the vanilla pudding envelope, adding it to the juice that was starting to boil. I mixed until the composition thickened:

I waited for the jelly to cool a little (about 1-2 minutes), stirring constantly to avoid the formation of pojghita on top, then I poured it, spoon by spoon, over the cheese composition, leveling slightly:

I put the cake form in the fridge for another hour, then I took out the detachable ring and transferred the cake to a plate. I decorated, very simply, with a few slices of orange:

Absolutely delicious and very light, perfect for the end of a meal that is a bit too copious:

Tart with salted cheese

1. Combine soft butter with flour, yogurt and a pinch of salt until you get a smooth dough. Form a ball of dough and put it in the freezer for 10-15 minutes in plastic wrap.

2. Meanwhile, finely chop the onion and fry it in a tablespoon of hot butter in a pan until lightly caramelized.

3. Combine all cheeses with caramelized onions, eggs, salt (a little!) And pepper.

4. Spread the ball of dough on the floured countertop in a circle so that it protrudes a few centimeters from the edges of the tart tray, all around.

5. Roll the dough on the surface and transfer it to the pan greased with butter, then shape it so that it takes the shape of the tray as well as possible. Cut off the excess dough.

6. Pierce the top with the fork as well as possible and bake for 20 minutes, or until browned, at 180 degrees.

7. After the top has browned, spread the filling on top of it and put it in the oven for another 15-20 minutes, or until the filling turns golden.

Montignac recipes - Quark tart (cheese) and oranges

2 peeled oranges
3 eggs
250 gr. quark cow cheese is replaced with Fagaras / mascarpone / philadelphia + a tablespoon of sour cream
30g semolina is replaced with lentil flour / almond powder / oat bran
2 tablespoons fructose
scrape and orange essence, necessarily

all the ingredients for the dough are mixed and then the resulting crust is given to the cold for approx. 1 hour.
It is stretched, put in the shape of a 28cm tart, raising an edge.
Prick several times with a fork and bake in the preheated oven at 200 degrees for about 15 minutes.

One of the oranges is cut into small pieces (squares) and the other is cut into slices (round).

for filling separates ouale.
The egg whites beat hard.
The yolks are mixed with cottage cheese, fructose, lentil flour, orange essence and sliced ​​orange.
Then add the egg whites.
Spread the composition over the dough.
Return to the oven for 30 minutes. After 20 minutes, put the slices (the round ones) over the quark composition and bake the tart until the end. I think you can put round slices of orange from the beginning because the filling is quite hard and there is no risk of & quotle swallowing & quot.
Allow to cool and dust with fructose.

As I wrote above, this is the recipe given by them but assembled by me.

The tart top - from here (onion tart) of Otilia because I am used to it and it always comes out perfectly.

250 gr. wholemeal flour + bran (in equal quantities)
125 gr. very soft butter
4 tablespoons hot water
fructose (about 2 lg. breeds)
f. putina orange essence

Otherwise, the operations are identical: mix everything, spread it in the tart pan, let it cool for 1 hour, remove it, prick it with a fork in several places, put it in the oven for 10 minutes and then turn the filling over. cheese and leave in the oven for approx. 30 minutes
It is very good.

I made it last night but I tasted it this morning unlike my husband who ate it last night (how it got cold). I won't tell you how he cut it: crybaby: and how many pieces he ate. . . . .

I took this picture last night:

This, this morning and it's my portion, yummmi. . . . . .

Because the orange has gone through the thermal preparation phase and is not raw, the recipe is monti.

Cheesecake and fruit

1. For the dough, mix the flour with the baking powder, grated or diced butter, sugar, salt and egg in a bowl. Mix well with a spoon, then knead quickly, cover in aluminum foil and refrigerate for 30 minutes.

2. For the filling, mix the cream with the sugar and vanilla sugar in a bowl. Then add the egg yolks, coconut, pudding powder and cottage cheese. Everything mixes very well.

3. Separately, beat the egg whites in a bowl, then pour over the cheese composition and gently incorporate with a spoon.

4. Roll out the dough into a 3-4 mm thin sheet and place in a greased form. Pour the cheese mixture mixed with raspberries and place in a well-heated oven. Bake over medium heat for 60-70 minutes, until golden yellow. Allow to cool slightly, then powder with sugar.

Cheesecake and oranges - Recipes

  • 4 egg whites
  • 5-6 tablespoons sugar
  • 100 g flour
  • 50 g melted butter
  • 2-3 tablespoons of poppy seeds
  • a pinch of salt
  • 4 yolks
  • 200 ml of milk
  • 2 tablespoons starch
  • peel half of orange
  • 1 tablespoon vanilla extract
  • 400g very creamy sweet cheese
  • 6 tablespoons sugar
  • 200ml fresh
  • 2 whole eggs
  • 2 oranges
  • 2 tablespoons starch
  • 6 tablespoons sugar
  • 50g butter

The first time he prepares leaf: beat the egg whites with a pinch of salt, then add the sugar in the rain and mix until a hard foam is obtained. Add the flour, poppy seeds and melted and cooled butter, then mix slowly with movements from top to bottom until all the ingredients combine perfectly (however, do not mix too much because it will lose volume). level, then put in the preheated oven at 180 degrees for about 20 minutes. When the time has expired, check the worktop with a toothpick and if it comes out clean, remove the worktop from the oven and let it cool.

After it has cooled, cut the top horizontally into two pieces and set aside until we make the 2 creams.

Put the first layer of top on the tray, syrup with the juice of an orange and put the cream cheese, leveling well. Let it cool while making the orange cream.

Get ready orange cream: beat 2 eggs together with sugar, starch, juice and peel from the 2 oranges. Boil this cream a little until it thickens and set aside. Add the butter and mix well until incorporated. Add the orange cream over the first countertop and the first layer of already cooled cream.

Cover with the rest of the cream and the second top, then syrup with the juice from the second orange.

After it has been cold for a few hours, the cake is cut and the chocolate is prepared for decoration. Cut the chocolate very finely, and put the cream on the fire until it boils, put it over the chocolate, stirring slowly. The result is a shiny ganache that, when cooled, is sprinkled over each piece of cake.
A fresh cake came out and still with a consistent and creamy taste. My family was delighted and I hope you try it too. Until the next sweet recipe, I wish you all the best, a lot of peace and quiet Have fun!