Citrus cheesecake with roasted walnut praline

Citrus cheesecake with roasted walnut praline


1 person made this

About this recipe: Cheesecakes have always been a firm favourite of mine to finish an evening spent wining and dining with friends, or a bit of self indulgence when you're alone. This particular one, subtle in richness but huge on flavour, goes down well with everyone. It's served with a lemon orange compote and crème anglaise.

superflyechef Gauteng, South Africa

Serves: 8 

  • For the compote
  • 2 oranges
  • 2 lemons
  • 1 cup sugar
  • 480ml water
  • For the base
  • 200g butter
  • 500g crushed biscuits (malt biscuts or tennis biscuits if you have them)
  • 1 tablespoon ground ginger
  • For the filling
  • 1000g mascarpone or cream cheese
  • 230g icing sugar
  • 800g whipped cream
  • 10ml orange essence
  • 30g lemon orange compote (see recipe below)
  • 28g gelatine
  • 150ml water
  • For the praline
  • 500g caster sugar
  • 120ml water
  • 100g walnuts or pecans
  • For the creme anglaise
  • 6 egg yolks
  • 500ml full fat milk
  • 125g caster sugar
  • 5-10ml vanilla extract
  • mint sprigs for garnish

Prep:1hr30min  ›  Cook:1hr30min  ›  Extra time:5hr setting  ›  Ready in:8hr 

  1. Lemon orange compote: peel and remove the segments from the lemons and oranges using a sharp knife.
  2. Add water and the sugar into a saucepan and bring to a boil. Add the lemon and orange and simmer until reduced to a thick jam-like state.
  3. Remove from the heat and let cool, place in an air tight bottle and refrigerate.
  4. The base: Preheat the oven to 180 C / Gas 4. Stir together the butter, crushed biscuits and ginger. Press into the bottom of a springform cake tin.
  5. Bake for 5 minutes in the preheated oven. Remove and allow to cool.
  6. The filling: mix mascarpone and icing sugar together in the mixer. Fold in whipped cream. Then add the essence and compote.
  7. Add gelatine to 150ml cold water and melt over a low heat or in the microwave. Note: the gelatine must not be too hot as it will make strands once you put it into the cold mix. It must be slightly warm.
  8. Pour cheese cake mix into cake tin and refrigerate until set, 5 to 6 hours.
  9. Roasted walnut praline: in a pan add 500g caster sugar and 120ml water and bring to the boil.
  10. Chop walnuts roughly and put on a baking tray and roast under the salamander until golden brown and crunchy.
  11. Stir the sugar mix and let it caramelize until a rich golden brown. Do not stir too much as it will crystallize.
  12. Remove sugar from heat and place on a baking tray, sprinkle with roasted walnuts and let it set till hard.
  13. Creme anglaise: put egg yolks in a bowl with 1/3 of the 125g caster sugar; beat until ribbon stage.
  14. Combine milk, remaining caster sugar and vanilla extract and bring to a boil. Set aside to cool a bit.
  15. Pour boiled milk mixture over egg mix, add a little at a time (if you add too much at a time or all the milk, it will split!), heat over a double boiler, stirring continuously, until it coats the back of the spoon. Place in an air tight bottle and refrigerate until needed.
  16. Plating: to plate cheesecake, cut the cheesecake into 8 slices and remove 1 slice and place at the top of the plate, point facing towards you.
  17. Spoon a teaspoon full of lemon/orange compote on the right side of the cheese cake tip.
  18. Place some crème anglaise around the plate.
  19. Take 2 pieces of walnut praline and place it on the top at the back of the cheese cake and garnish with a sprig of mint.

Drink pairing

Interestingly I like to pair a good bottle of red wine with it, something not too spicy or tart but robust enough to accentuate its flavours, but if you like something a little sweeter I would recommend you go for a dessert wine or even choose something a bit risky like a Madeira port, preferably white.


Please read the recipe carefully, including all notes and tips. Double boiler: is a term used when you take a pot with water on a stove bring to a gentle simmer, placing another bowl (glass or stainless steel) over it and preparing food in the bowl (i.e: creme anglaise)


When making the creme anglaise and you have brought your milk mixture to the boil, let it cool slightly before you add it to your egg mixture, otherwise you end up having scrambled egg as the milk is too hot. Make up your double boiler and slowly cook your anglaise until it reaches the right consistency (coating the back of a spoon), stirring continuously so that it doesn't curdle, and also please do not scrape the edge where the mixture dries or else you get a coarse anglaise and it'll be ruined.

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