Dragonfruit White Choc Orange Cheekie
A cheekie inspired by a shirt: this dragonfruit orange cheekie is a zesty orange cookie topped with a 6 ingredient dragonfruit white choc cheesecake and it tastes even better than it sounds ♡
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This one’s a dragonfruit white chocolate cheesecake layered over an orange cookie, baked together in a cake tin. The cookie is bright and punchy with fresh orange zest and juice worked into the dough, while the cheesecake is smooth and creamy with melted white chocolate folded in for richness. It’s topped with fresh dragonfruit pieces that not only add a subtle fruity sweetness but also give you the prettiest ombré when you slice through. It’s refreshing, vibrant, and the perfect dessert if you’re craving something citrusy and creamy with a fun pop of colour.
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Little Things That Matter
- Use lots of orange zest: Massage orange zest with sugar to release all of it's oils. When baked, the zest turns chewy and adds a lovely, satisfying texture!
- Do not overmix the cookie dough: Mix just until the dough comes together. Overmixing will make the base turn dense instead of soft and chewy.
- Chill the cookie base before adding the cheesecake batter: Once the cookie dough is pressed in, refrigerate the baking tin while you make the cheesecake batter. This helps the dough firm up slightly so it’s easier to spread and smoothen evenly.
- Use room temperature ingredients: This is a very important to achieve a lump free, smooth cheesecake batter. Cold ingredients will make the mixture gritty resulting in a not so smooth cheesecake.
- Tap the tin before baking: After pouring in the cheesecake batter, gently tap the baking tin on the counter to release any air bubbles. This helps the cheesecake bake more evenly and gives a smooth top.
- Do not overbake: The top should be beautifully golden browned and the centre slightly jiggly when you take it out. It will continue to set as it cools. Overbaking will dry it out and make the texture more crumbly.
- Cool completely, then chill: Let the cheesecake cool fully at room temperature, then refrigerate it for at least an hour. This helps the cookie base firm up and gives you neat slices when cutting.
- Use a hot knife for clean slices: Heat your knife directly over a gas flame or dip it in boiling water and wipe dry before slicing. This helps cut smoothly through both the cheesecake and cookie crust.
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Dragonfruit White Choc Orange Cheekie
servings
6
prep time
15 min
cook time
30 min
Ingredients
Cookie Dough
- 2 tbsp (25 g) white sugar
- zest of 1 orange
- 1 + 1/2 tbsp (20 g) orange juice
- ½ tsp (2 g) vanilla extract
- 2 tbsp (30 g) melted butter
- ⅓ cup (40 g) all purpose flour
- 1 tsp (3 g) cornstarch
- ⅛ tsp (0.5 g) baking soda
Cheesecake Batter
- ½ cup (120 g) cream cheese
- ¼ cup + 2 tbsp (90 g) fresh cream
- ¼ cup (60 g) condensed milk
- ½ tsp (2 g) vanilla extract, optional
- 2 tbsp (30 g) white chocolate, melted
- 1/2 tbsp dragonfruit powder, adjust as needed
- 1 tsp (5 g) tapioca starch or cornstarch
Topping
- 1/2 dragonfruit, chopped
Equipment
Instructions:
- For the cookie dough: Massage together white sugar and orange zest till the sugar turns orange and smells fragrant. Squeeze in some orange juice, add vanilla and melted butter and mix till well combined.
- Fold in all purpose flour, cornstarch and baking soda, don't overmix.
- Line a baking tin with parchment paper and add the cookie dough. Press it in evenly across the bottom, smooth it out as evenly as possible and then place the tin in the fridge while you make the cheesecake batter.
- For the cheesecake: In a mixing bowl, combine softened, room temperature cream cheese and fresh cream. Whisk till the mixture is smooth and lump free. This step helps loosen the cream cheese properly and makes sure there are no lumps in the batter.
- Add sweetened condensed milk, melted white chocolate, vanilla extract and mix till fully combined and smooth. Sift in the tapioca starch and dragonfruit powder, give it all a good whisk and the batter should be slightly thick but still pourable.
- Pour the cheesecake batter into the cookie dough lined tin, smooth out the top, top with lots of dragonfruit chunks and tap the tin on the counter a few times to get rid of any air bubbles.
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Bake till the top is beautifully burnt and the centre is still slightly wobbly:
• Oven: Preheat to 220°C. Bake at 220°C for 20 minutes, then reduce to 180°C and bake for another 10-15 minutes.
• Airfryer: Preheat at 200°C for 5 minutes. Airfry at 200°C for 15 minutes, then reduce to 175°C and airfry for another 5-7 minutes. - Let the cheesecake cool completely. Ideally, refrigerate it for at least an hour after it has cooled down so the cheesecake is fully set. Once chilled, slice it using a hot knife.
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