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.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 8 servings
- 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
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.