30 mins including fridge time
15 plus 35 mins
8 - 10
- 1 x 250g packet digestive biscuits, crumbled
- ¼ cup sugar
- 125g butter, melted
- 225g cream cheese, at room temperature
- 250g ricotta
- Finely grated zest of two oranges
- ¾ cup caster sugar
- 1 tsp vanilla extract
- 4 eggs
For the blood orange marmalade glaze:
- ½ cup Beerenberg Blood Orange Marmalade
- 4 tablespoon water
A rich, completely delicious cheesecake brightened by a glossy blood orange marmalade glaze. There are a few steps here but none are difficult and the end result is so delicious it’s worth every minute.
Preheat oven to 180C. Combine the digestive biscuits, sugar and butter in the bowl of a food processor and blitz until combined. Tip this mixture into a 24cm spring-form cake tin and press in to cover the base and sides of the pan.
Bake this for about 15 minutes, or until just beginning to brown then let rest for 10 minutes before placing in the fridge while you work on the rest of the cake (it should be in there for about 30 minutes).
For the filling, combine all ingredients except the eggs in a food processor until smooth. Add the eggs one at a time then pour this mixture into the chilled crust. Bake in preheated oven for 35 minutes, then turn the oven off, open the oven door a little and let the cake cool in there for a couple of hours. Don’t worry if the centre collapses a little! Place in the fridge to cool completely.
Combine the marmalade and water in a small saucepan and cook for a few minutes or until well combined. Let cool. Gently brush this over the top of the cake, release it from the spring-form and transfer to a serving plate. Done!