This baked cheesecake is rich, dense and stodgy (in the best possible way). And it’s packed with fantastic flavours that blend beautifully. All in all it’s quite a five-star cheesecake.
Serves: 10 – 12
Time: About 2 hours + time in the fridge
Equipment: A 23cm/9” loose bottomed tin with deep sides or 20cm/8”
Originally I planned to make a 23cm/9” cheesecake, but changed my mind and made a smaller 20cm/8”version. I’ve given measurements for the larger one in blue plus the smaller in red afterwards, so you have the choice. I also “discovered” chocolate coated Club biscuits and used those, but I think they made the base a bit too firm. Non-chocolate coated biscuits would probably give a crunchier base.
Base layer ingredients
- 250g/9oz Oreo or bourbon biscuits 200g/7oz
- 100g/3.5oz butter 75g/2.5oz
- 50g/1.75oz golden syrup 40g/1.5oz
- 600g/21oz full fat cream cheese or mascarpone 475g/17oz
- Large tin of orange segments, drained
- 100g/3.5oz full fat Greek yogurt or Ricotta 75g/2.5oz
- 250g/9oz caster sugar 200g/7oz
- 3 large eggs 2.5
- 2 tsp orange extract 1.5
- Zest from one orange same
- A few drops of orange food colouring (optional)
- 1.5 tsp cornflour 1
- 2 Tbsp orange juice 1.5
- 100g/3.5oz chocolate chips or pieces 50g/1.75g + small amount to grate on later
- Icing sugar for dusting (alternative to grated chocolate)
1. Line the inside of the tin with a double layer of baking parchment. If possible cut the paper so that it sits a little higher than the side of your tin. (I also used a damp “Bake Even” band around the tin. I use this rather than a bain marie, but if that’s your preference, use one by all means.))
2. Bash the biscuits or whizz in a food processor until crumb-like.
3. Melt the butter and golden syrup then pour over the biscuits and mix together.
4. Press the mixture into the base and slightly up the sides, using the back of a spoon or a plastic dough scraper. Place in fridge to chill for 30 minutes or bake for 12 – 15 minutes at 170C/ fan 150C/ 325F/ Gas 3. Chill in the fridge.
5. When the base has chilled in the fridge layer it with orange segments (use half the tin/carton) and chill in the fridge again.
6. Turn the oven on at the above temperature, unless you have already done so to bake the base.
7. Lightly beat together the cream cheese, Greek yogurt/Ricotta and sugar. Add the eggs, orange extract, orange zest and colouring (if using) and beat for another minute or two.
8. Mix the cornflour with the orange juice ensuring there are no lumps then stir this back into the main mixture. Stir in the chocolate chips.
9. Spoon or pour the mixture into the prepared tin and smooth the top. Tap the tin a couple of times on your work surface to release any air pockets.
10. Place the tin on a baking sheet in case of leakage then bake for around 70 minutes (23cm tin) or 65 minutes (20cm tin). Check a few minutes ahead of time. It needs to be set around the edges, possibly pulling away from the sides, but still a little wobbly in the middle. Turn the oven off and leave the door slightly open with the cheesecake inside until it has cooled.
11. Once the cheesecake has cooled, carefully place the remaining orange segments on top* and put the cheesecake in the fridge for 2 – 3 hours or overnight. When ready, remove from the tin and transfer to a plate or cake stand and either dust with icing sugar or grate some dark chocolate on top.
(*My tip – or admission – arrange the orange segments so that they hide any cracks that appear on the cheesecake’s top. If you look closely you can just see some on mine.)