This baked cheesecake is luscious but light! Perfect for a simple dessert as it takes only 3 steps and can be prepped well in advance.
One of my chief taste-testers and housemates proclaimed it was the nicest cheesecake ever…so I said I better share the recipe! I created it a second time whilst catering on The Reset.Me retreat also and it got hoovered up.
Use local fresh berries when in season in your country otherwise use frozen. Rhubarb is great to replace the berries when in season too. I tend to use my Ginger & Orange Poached Rhubarb recipe to keep with orange theme.
Serves 8.
- 120g digestive or gingernut biscuits
- 50g butter or coconut oil, melted
- 500g ricotta
- 2 tbsp honey and 25g caster sugar (or leave out caster sugar if you don’t like things too sweet)
- 1 heaped tbsp cornflour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger or 1 tsp fresh grated ginger
- 2 large oranges
- 2 tbsp berries or 100g poached rhubarb
- Oil and line a 19cm round tin or springform cheesecake tin with parchment. Preheat an oven to 220°C/200°C fan/475°F.
- Blitz the biscuits in a food processor until they resemble breadcrumbs or bash with a rolling pin in a ziploc bag. Stir in the melted butter and grate in the zest of 1 large orange.
- Press the biscuit into the base of the tin.
- In a large bowl: whisk the ricotta, caster sugar, honey, cornflour, cinnamon and ginger together until smooth.
- Pour onto the biscuit base and smooth over the top.
- Bake in the oven for 30 minutes or until firm through. Don’t worry if it caramelizes on the top a little.
- While the cheesecake is baking, slice off the peel and de-skin the oranges until you have segments. Mix the orange segments and berries together adding any of the juice from the orange cutting too and leave in the fridge until ready to serve.
- Allow the cheesecake to fully cool in the tin before adding the berry and orange mix on top and serving.
- Keep fresh in the fridge after serving or prep ahead and make your cheesecake the night before and store in the fridge.
