This dessert combines cheesecake and my favorite cocktail, Aperol Spritz. The cheesecake contains alcohol, so you should be careful to whom you serve it. Alternately, the ingredients containing alcohol can be boiled, whereupon the alcohol evaporates.
The cheesecake’s bottom crust consists of minced Jaffa Orange Biscuits, which are perfect for it. The combination of the biscuit’s pastry crust, orange marmelade, and chocolate form a solid, tasty base for the cheesecake. The cheesecake itself is fashioned from orange-flavored cream cheese and orange juice, so you are in for a rather orangey treat.
The top layer is a refreshing mixture of Aperol and mineral water. I think it produces a gorgeous color and constitues the core of the entire cheesecake tastewise. It is topped with “ice cubes” made from chilled Prosecco mixed with gelatin sheets: a pretty fun imitation that looks like real ice.
This cheesecake can be recommended to all lovers of Aperol Spritz and anyone else who wants to try something new. Aperol Spritz Cheesecake can also be made in a springform pan, in which case the recipe should be doubled. A pan twenty centimeters in diameter should probably do for this purpose.
Aperol Spritz Cheesecake
Ingredients (two servings)
Crust
100 g Jaffa Orange Biscuits
Cream Cheese Filling
2 gelatin sheets
200 g orange-flavored cream cheese
1/2 dl orange juice
Aperol Jello
1 dl Aperol
1/2 dl mineral water
1 tbsp sugar
2 gelatin sheets
“Ice Cubes”
2 dl sparkling wine (Prosecco)
3 gelatin sheets
Prep time: 1 h 30 min
Cooking Directions
Chop the Jaffa Orange Biscuits into tiny bits with a knife and place at the bottom of the serving dishes. Press the crust down a bit into the dishes.
Place seven gelatin sheets in cold water and soak for at least five minutes.
Prepare the cream cheese filling by mixing the orange-flavored cream cheese and orange juice. Melt two gelatin sheets in the microwave for approximately ten seconds (remove the sheets from the water and place in a small bowl without squeezing out the excess water) and stir into the cream cheese mixture. Divide the mixture evenly among the serving dishes. Refrigerate until jelled.
Prepare the top layer by mixing the Aperol, mineral water, and sugar. Melt two gelatin sheets in the microwave for approximately ten seconds (remove the sheets from the water and place in a small bowl without squeezing out the excess water) and stir into the Aperol mixture. Pour the mixture on top of the cheesecake mixture. Refrigerate.
Prepare the “ice cubes” by melting three gelatin sheets in the microwave for approximately ten seconds. (Remove the sheets from the water and place in a small bowl without squeezing out the excess water.) Stir the melted gelatin sheets into the sparkling wine. Pour the mixture into a container, approximately fifteen centimeters square, in which clingwrap has been placed on the bottom. Refrigerate until set, approximately one hour.
Cut the sparkling wine jello into cubes and top the serving dishes with them. Garnish with a slice of orange at your discretion.
Source: Meillakotona.fi. Translated by Living in FIN
Living in FIN 