Stating the obvious, again, but I like Sunday. Sunday is hard not to like.
I find that lately, Sunday has become quieter than before. Friends have stopped questioning me or looking at me weirdly if I declare that I have no plans on Sunday. Planning to “stay in” on a Sunday and doing nothing is suddenly perfectly acceptable. When I say nothing I mean lying spread-eagle on the carpet watching rain pitter-patter against the bay window. This is drastically opposite to the years we spent dying of mortification every time we had to admit that we had “no plans on Sunday”. A situation like that was nothing less than sacrilegious.
But Sundays have changed. You wake up to a cloudy day which slowly but reassuringly turns bright and sunny. You catch up with your shows on the telly and then have a perversely large lunch. By 4 o’clock you make a chilly Frappé, tuck your left leg under your bottom as you sit and balance your laptop precariously on your right thigh. Four hours later you’re a hungry but happy woman. Or man.
It’s great that you’ve stopped by this Sunday, because if you’re a cheesecake person then you’re going to be mighty pleased in a few moments. Although I don’t actually have a cheesecake for you.
All I have is a poser. Pretending to be cheesecake. Suffering from denial. It has a shortcrust for a base and thinks it’s a super-fancy something.
But it is something. It may not have the deep resonance of a biscuit crust, but it does have the butteriness of a tart-crust. Followed by cream cheese, who can sometimes be quite dominating, flavoured with oranges. Anyway, at this point I do think I should just shut up and stop trying to sell this to you. Let’s just move on to the recipe and on to more lazy carpet-kissed Sundays.
Orange Cheesecake Tart
Recipe for the pastry crust is right here.
Juice of 2 fat oranges
200gm of cream cheese [you could use Philly cheese, but Mascarpone would be fantastic too]
2 egg yolks
1/4 cup of powdered sugar
100ml of double cream
Pre-heat oven to 170° C. While the tart crust cools, whizz everything up in a mixer or processor. Pour into the cooled crust. Bake for 15-20 minutes [it may take a little longer depending on your oven], till the center looks set and the edges are firm to the touch. Cool and refrigerate for a couple of hours till set firmly. Cut a thick slice and go back to the Sunday telly.