About this recipe:Sweet tooth? Fancy something a bit exotic? Stuck for dessert ideas this season? Try this baked orange and cardamom cheesecake. Its simple yet sophisticated flavour will wow any guest you have to dinner. Its original recipe is lighter than a normal cheesecake so no need to feel guilty! I never thought I could achieve a baked cheesecake, but this recipe makes it easy for everybody to follow and make.
Preheat the oven to 180 C / Gas 4. Grease a springform cake tin.
In a saucepan over a medium heat, melt the butter and add the biscuit crumbs with the seeds of 7 cardamom pods. Once all mixed together press the mixture into the prepared cake tin. Set aside in the fridge for 10 minutes and allow to cool.
In a mixing bowl, add the ricotta, Greek yoghurt and sugar and mix together lightly. Next add the eggs, juice and zest of one orange and the cornflour. Whisk together lightly. Finally add the seeds from the remaining cardamom pods and whisk for a further minute until a light batter is created. Carefully pour the mixture over the cooled biscuit base.
Bake in the oven for 50 minutes or until the top is golden brown and mixture has set in the middle. Switch off the oven, and allow the cheesecake to cool slowly with the door open, this will prevent cracking. Remove from the oven and allow to cool completely before carefully releasing the spring and placing the cheesecake on a serving plate. Slice and serve.
For a finishing touch add the peel of an orange with a light dusting of icing sugar.