Ingredients
Method
- Prepare the Biscuits: Finely crush the biscuits. If you want a stronger orange flavor, massage a bit of the orange zest into the dry crushed biscuits with your fingers first.
- Make the Crust: Add the melted butter to the crushed biscuits and mix until combined. Press firmly into your pan(s) using the back of a spoon.
- Chill the Crust: Place it in the fridge while you prepare the cream.
- Mix the Cream Base: Using a mixer, beat the cream cheese/mascarpone together with the orange zest until combined. Pour in the orange juice and mix just until smooth.
- Whip the Cream: In a separate medium bowl, whisk the heavy cream with a mixer until stiff peaks form.
- Fold it Together: Gently fold the whipped cream into the cream cheese mixture until just combined.
- Sweeten to Taste: Fold in the powdered sugar, adjusting the amount to your liking.
- Assemble & Set: Pour the filling over the chilled crust and refrigerate for at least 6 hours, ideally overnight.
- Serve: Decorate as you like, store in the fridge, and enjoy! ;)
Stellka's Tip: I used two 22 x 13,2 x 4,5 cm pans, but one 8-inch round pan works just as well.
Stellka's Tip: Both cream cheese and mascarpone work well here — mascarpone is richer and creamier, cream cheese a bit tangier. If you use mascarpone just let it rest for another 2 hours :)Love a strong orange flavor? Use zest from 3/4 of an orange instead of half.