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Orange Infused Cheesecake on a Nutty Base rich, baked cheesecake with a hint of orange on a nutty, crumb base.

Heat the oven to  180 C (160 C fan assist); butter a 20cm springform cake tin.

For the base:

  • 1 cup almond flour
  • 1/2 cup ground pecans or walnuts
  • 1 tablespoon Xylitol
  • 2 tablespoons desiccated coconut
  • 1/2 cup chopped, dried fruit (apricots/ apples) – optional
  • 1 teaspoon cinnamon
  • sprinkling of nutmeg
  • pinch of salt
  • 4 tablespoons melted butter

Mix the dry ingredients together in a bowl and add the melted butter. Combine and press into the base of the buttered baking tin. Chill.

For the filling:

  • 3 x 250g packs Philadelphia cream cheese, at room temperature
  • 2 T Coconut flour
  • 1/2 cup Xylitol
  • 2 whole eggs plus 1 yolk
  • 1/2 cup runny cream
  • vanilla from 1 pod
  • rind of 1 orange
  • pinch of salt

Grate the orange zest into the runny cream, add the vanilla to the cream and zest. Mix well and leave to infuse.

Blend remaining ingredients together before adding the orange/ vanilla cream. Combine well, then pour the cheesecake mixture onto the chilled base.

Bake for 45 minutes. When the buzzer goes, switch the oven off and leave the cheesecake to cool in the closed oven. When cool to the touch, remove from oven and place on a cooling rack, sliding a knife around the edge of the cake to prevent it sticking as it cools and shrinks.

Click here for tips on achieving baked cheesecake perfection.





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