Honey and Orange Cheesecake
A simple cheesecake with a biscuit base, flavoured with honey goat's cheese and orange
- Serves:
- 12
- Ready in:
- 60 mins +
Ingredients
For the base
- 250g of digestive biscuits
- 75g of Delamere goats’ butter, melted
- 1 tbsp honey
For the cheesecake mix
- 2 x 125g logs of Delamere honey goat's cheese
- 300ml of crème fraiche
- 600ml of double cream
- 1 orange, juiced
- 2 tbsp honey
- 2-3 tbsp of icing sugar, to taste
For the orange sauce
- 3 oranges, zested and juiced
- 30ml orange liqueur (optional)
- 170g white caster sugar
- You will need also need: a 20cm (8 in) springform cake tin and a food processor.
Method
- 1
Crush the digestive biscuits or blitz in a food processor and mix with the melted butter and honey. Firmly press the crushed biscuit mix evenly over the base of the cake tin. Transfer to the fridge while you prepare the filling.
- 2
Beat the goat's cheese to soften and then beat in the crème fraiche a little at a time, until smooth and thoroughly combined.
- 3
Whip the cream until it forms soft peaks. Carefully fold the whipped cream into the cheese and crème fraiche mixture and stir in the orange juice and honey. Finally, mix in the icing sugar a little at a time, to taste.
- 4
Evenly spoon the filling over the base and allow to set in the fridge for two hours.
- 5
Meanwhile, to make the orange sauce, combine all of the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 15-20 minutes, or until the sauce has developed a thicker consistency. Set aside to cool.
- 6
To serve, carefully remove the cheesecake from the cake tin and cut into 12 slices. Serve drizzled with the orange sauce. Cook's tip: For a light-textured cheesecake, be careful not to over-work the cheesecake mix once you have added the cream.
Honey and Orange Cheesecake was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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For the base
- 250g of digestive biscuits
- 75g of Delamere goats’ butter, melted
- 1 tbsp honey
For the cheesecake mix
- 2 x 125g logs of Delamere honey goat's cheese
- 300ml of crème fraiche
- 600ml of double cream
- 1 orange, juiced
- 2 tbsp honey
- 2-3 tbsp of icing sugar, to taste
For the orange sauce
- 3 oranges, zested and juiced
- 30ml orange liqueur (optional)
- 170g white caster sugar
- You will need also need: a 20cm (8 in) springform cake tin and a food processor.
- 1
Crush the digestive biscuits or blitz in a food processor and mix with the melted butter and honey. Firmly press the crushed biscuit mix evenly over the base of the cake tin. Transfer to the fridge while you prepare the filling.
- 2
Beat the goat's cheese to soften and then beat in the crème fraiche a little at a time, until smooth and thoroughly combined.
- 3
Whip the cream until it forms soft peaks. Carefully fold the whipped cream into the cheese and crème fraiche mixture and stir in the orange juice and honey. Finally, mix in the icing sugar a little at a time, to taste.
- 4
Evenly spoon the filling over the base and allow to set in the fridge for two hours.
- 5
Meanwhile, to make the orange sauce, combine all of the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 15-20 minutes, or until the sauce has developed a thicker consistency. Set aside to cool.
- 6
To serve, carefully remove the cheesecake from the cake tin and cut into 12 slices. Serve drizzled with the orange sauce. Cook's tip: For a light-textured cheesecake, be careful not to over-work the cheesecake mix once you have added the cream.
A simple cheesecake with a biscuit base, flavoured with honey goat's cheese and orange
Honey and Orange Cheesecake was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
