Fairtrade Orange Cheesecake
Serves: 8
Preparation: 30 minutes
Cooking Time: 60 minutes
Ingredients
- 200g digestive biscuits
- 75g unsalted butter, melted
- 600g Healthier Choice 4% fat soft cheese
- 110g The Co-operative Fairtrade golden caster sugar
- 3 The Co-operative free-range eggs, beaten
- Zest of 1 The Co-operative Fairtrade orange and 60ml of its juice
- 150ml half-fat crème fraîche
- 1 dessert spoon of shredless orange marmalade (optional)
- For the topping
- 3 oranges, cut in half and thinly sliced
- 1 tbsp The Co-operative Fairtrade golden caster sugar, plus a further tsp juice of 1 orange
Method
- Preheat oven to gas mark 3/160°C/ fan oven 140°C. Crush biscuits by hand or in a food processor and add melted butter.
- Mix, then press into a 23cm loose-bottomed cake tin.
- Bake for 5–8 minutes, then allow to cool.In a mixer, beat soft cheese and sugar; slowly beat in eggs, zest and juice, crème fraîche and marmalade if using.
- Mix well, and pour over biscuit base.
- Cook for 40–50 minutes, or until set but slightly wobbly in the middle. Cool.
- Remove from tin and chill in fridge for a few hours or overnight.
- To serve, dip slices of oranges in sugar and then place in a hot frying pan.
- Turn heat down, and cook gently until golden and caramelised.
- Gently caramelise rest of sugar, add orange juice, and simmer for 1–2 minutes, stirring. Cool.
- Arrange the fruit on the cheesecake and drizzle sauce over.
