This classic orange cheesecake is such a wonderful way to end a lovely meal and is a good choice following fruity chicken or pork dishes. Make at least six hours in advance of serving and best eaten the same day!
5 people made this
200g digestive biscuits, crushed
110g unsalted butter, melted
250ml double cream
750g cream cheese, softened
250g caster sugar
1 teaspoon vanilla extract
Method Prep:20min › Extra time:6hr setting › Ready in:6hr20min
Line a 23cm springform cake tin with baking parchment. Combine the digestives and butter in a bowl and mix well. Press into the base of the prepared cake tin. Chill in the fridge while you prepare the filling.
In a large mixing bowl, whisk the double cream until light and fluffy, then mix in the cream cheese, sugar and vanilla extract. Zest and juice one of the three oranges, setting aside the other two for topping. Add the zest and juice to the mixture and stir well.
Remove the base from the fridge and spoon the filling over the base, smoothing the top. Chill in the fridge for 6 hours.
Slice the 2 reserved oranges thinly and remove all pith from around the edges.
Remove the cheesecake from the fridge and carefully pop out of the cake tin and place onto a serving plate. Arrange the fresh oranges on top of the cheesecake and serve.