Baked Orange Cheesecake Recipe

I have been working with Aldi creating a few recipes that you can enjoy over the summer. I have always loved making a low fat Baked Lemon Cheesecake so I thought I’d adapt it to make a Baked Orange Cheesecake instead – a nice alternative that is perfect for the summer and is great served with cream or creme fraiche.

Here’s our Baked Orange Cheesecake Recipe:

Preparation Time: 20 Minutes  Cooking Time: 40-50mins & at least an hour to chill

Ingredients

  • 150g low fat digestive biscuits, crushed.
  • 35g low fat spread, melted
  • 150g golden caster sugar
  • 1 tablespoon cornflour
  • zest of 1 orange
  • juice of half an orange
  • 300g low fat soft cheese
  • 200g low fat creme fraiche
  • 110g 0% fat greek yogurt
  • 2 eggs, beaten
Baked Orange Cheesecake Recipe

Recipe

  • Preheat the oven Gas 6/200c/180c Fan Oven.
  • Line an 8 inch tin with non stick paper.
  • Mix the crushed biscuits and melted spread with a tablespoon of water until combined. Spread over the base of the tin and press down firmly. Put in the fridge to chill.
  • Mix the sugar, cornflour and orange zest in a large bowl. Add the orange juice, soft cheese, creme fraiche, yogurt and eggs and beat until smooth and nicely combined.
  • Pour over the chilled biscuit base and bake for 40-50 minutes or until it has cracked slightly and has shrunk away from the sides of the tin. It should be golden on top and still slightly wobbly in the centre – it firms as it cools.
  • Leave to cool in the tin before removing. Transfer to a plate and chill in the fridge for at least an hour before serving.

If you’re looking for an alternative dessert you could try the Cheesecake Sundaes I made last week – they always go down well!

If you’d like to print or pin the Baked Orange Cheesecake Recipe for later you can do so below. Enjoy!

Baked Orange Cheesecake

I have always loved making a low fat Baked Lemon Cheesecake so I thought I’d adapt it to make a Baked Orange Cheesecake instead – a nice alternative that is perfect for the summer and is great served with cream or creme fraiche.
Course Afternoon Tea, Dessert
Cuisine British
Keyword baking
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients

  • 150 g low fat digestive biscuits crushed.
  • 35 g low fat spread melted
  • 150 g golden caster sugar
  • 1 tablespoon cornflour
  • zest of 1 orange
  • juice of half an orange
  • 300 g low fat soft cheese
  • 200 g low fat creme fraiche
  • 110 g 0% fat greek yogurt
  • 2 eggs beaten

Instructions

  • Preheat the oven Gas 6/200c/180c Fan Oven.
  • Line an 8 inch tin with non stick paper.
  • Mix the crushed biscuits and melted spread with a tablespoon of water until combined. Spread over the base of the tin and press down firmly. Put in the fridge to chill.
  • Mix the sugar, cornflour and orange zest in a large bowl. Add the orange juice, soft cheese, creme fraiche, yogurt and eggs and beat until smooth and nicely combined.
  • Pour over the chilled biscuit base and bake for 40-50 minutes or until it has cracked slightly and has shrunk away from the sides of the tin. It should be golden on top and still slightly wobbly in the centre – it firms as it cools.
  • Leave to cool in the tin before removing. Transfer to a plate and chill in the fridge for at least an hour before serving.
Baked Orange Cheesecake Recipe
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3 Comments

  1. August 12, 2015 / 10:38 pm

    Yum, I love baked cheesecake – mainly because it never goes wrong compared with a non-baked one (I’ve had a few disasters with those). I’ve tried clementines before but not orange. Sounds delicious.

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