Orange, Ricotta and Rosemary Cheesecake Flan
6Serves
MediumDifficulty
15 minsPreparation
1 hrCooking
Cheesecakes are always a big hit for dessert, and this one is no different. Made with ricotta and yoghurt it makes a refreshing change from traditional cream cheese-based cheesecakes and is served with syrupy oranges spiked with rosemary.
Ingredients
- 100ml thickened cream
- 1/2 cup honey
- 2 tablespoons fresh orange juice
- 2 sprigs rosemary
- 500g spreadable ricotta
- 200g Greek style yoghurt
- 3 eggs
- 2 teaspoons finely grated orange rind
- Greek style yoghurt, to serve (optional)
- 1 cup caster sugar
- 2 tablespoons honey
- 1 cup water
- 2 oranges, thinly sliced
- 3 sprigs rosemary, extra, broken into clusters
Method
- Bring cream, honey, orange juice and rosemary sprigs to a gentle simmer for 2 minutes. Remove from heat and stand for 15 minutes, until cooled slightly. Remove rosemary sprigs.
- Process in a food processor cooled mixture with ricotta, yoghurt, eggs and orange rind. Pour into a baking paper lined 24cm springform pan. Bake at 180°C for 50 minutes or until set, cool in oven.
- For Syrupy Oranges, bring sugar, honey and water to a simmer, add oranges and rosemary clusters, gently simmer for 20 minutes. Cool oranges in the syrup.
- Remove cheesecake from pan and slide on a serving platter. Top with oranges, rosemary clusters and some of the syrup. Serve with yoghurt and a dusting of icing sugar.
Handy Tips
Keep Syrupy Oranges refrigerated in a sealed container for 2-3 weeks, they are delicious served with other cakes, yoghurt or cream.