Blood orange cheesecake, meringue, white chocolate crumb, biscotti ice cream

Tomas Lidakevicius

Tomas Lidakevicius

1st February 2017
Tomas Lidakevicius

Blood orange cheesecake, meringue, white chocolate crumb, biscotti ice cream

My recipe for blood orange cheesecake, meringue, white chocolate crumb, biscotti ice cream from the Peninsula Restaurant


  • Cheesecake:
  • 450g cream cheese
  • 450g semi whipped whipping cream
  • 250g caster sugar
  • 600g blood orange puree – reduced to 200g
  • 4 leaves of gelatine
  • White chocolate crumb:
  • 280g milk powder
  • 280g t55
  • 84g corn flour
  • 175g caster
  • 14g crushed malden salt
  • 385 melted butter
  • 140g milk powder
  • 630g melted white chocolate
  • Biscotti ice cream:
  • 250g crushed biscotties
  • 400g milk
  • 120g whipping cream
  • 1 vanilla pod
  • 120g sugar
  • 100g egg yolk
  • Meringue:
  • 1 cup sugar
  • 1/2 cup water
  • 4 room temperature egg whites, preferably from fresh eggs 1/2 teaspoon cream of tartar, lemon juice from 1 lemon, or 1/2 lemon


Reduce your puree to 200g and then add your sugar to melt. Whip your cream to a soft peak and then mix with cream cheese. Soak gelatine leaves in ice water and add into the puree. When it’s all ready mix all ingredients together and set in the fridge.
White chocolate crumb:
Mix all of the ingredients (except the last two) in a kitchen aid to make a crumble. Then bake all at 120°c for 20 minutes. When it’s cold mix in milk powder and then add warm white chocolate, mixing it well so it coats all the crumb. Chill in the fridge.
Biscotti ice cream:
Blitz your biscotti’s into powder and then mix all of the ingredients. Bring to 82°c and then pass and freeze into a paco container.
Bring sugar and water to 115°c. At the same time whip your egg whites with lemon juice. When it’s nicely whipped add your sugar slowly. When this is done spread onto grease proof paper and bake at 110°c for 35 minutes or untill crispy. Chill and use for garnish.

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