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Serves 6-8

100ml Australian cream
1/2 cup honey
2 tablespoons fresh orange juice
2 sprigs rosemary
500g Australian ricotta
200g Australian Greek style yogurt
3 eggs
2 teaspoons finely grated orange rind
icing sugar and Australian Greek style yogurt, to serve

Syrupy Oranges
1 cup caster sugar, extra
2 tablespoons honey
1 cup water
2 oranges, thinly sliced
3 sprigs rosemary, broken into clusters 

1. Bring cream, honey, orange juice and rosemary sprig to a gentle simmer for 2 minutes. Remove from heat and stand for 15 minutes, until cooled slightly. Remove rosemary sprigs.

2.  Process cooled mixture with ricotta, yogurt, eggs and orange rind. Pour into a lined 24cm springform pan. Bake at 180°C for 50 minutes or until set. Allow to cool in oven.

3. For oranges, bring sugar, honey and water to a simmer, add oranges and rosemary clusters, gently simmer for 20 minutes. Allow the oranges to cool in the syrup.

4. Remove cheesecake from pan and slide on a serving platter. Top with oranges, rosemary clusters and some of the syrup. Serve with yogurt and a dusting of icing sugar.

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