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.
This recipe is quick and easy to make, especially if you have a food processor to crush biscuits and mix the cheesecake filling! I used to always love a chocolate cheesecake but over time I’ve moved on to much preferring fruit cheesecakes which feel lighter and less rich.
We tend to make this delicious baked cheesecake whenever we have oranges left in the fruit bowl – much like making banana cake when you have sad looking bananas! I’m going to try making a chocolate orange cheesecake version of this soon – I’ll report back when I’ve perfect the recipe!
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 cream cheese or soft cheese
- 200g low fat creme fraiche
- 110g 0% fat greek yogurt
- 2 eggs, beaten
Recipe
- Preheat the oven Gas 6/200c/180c Fan Oven.
- Line an 8 inch cake tin with parchment paper or baking paper.
- Mix the crushed biscuits and melted spread with a tablespoon of water using a wooden spoon until combined. Spread evenly over the base of the tin and press down firmly. Put in the fridge to chill.
- Mix together the sugar, cornflour and orange zest in a large mixing 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 on a baking tray 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
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.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
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.
Sounds yum! My Dad and husband would absolutely love this x