Orange Cheesecake

Orange Cheesecake

Orange Cheesecake

The inspiration for this cheesecake recipe was from Michel Roux, a French-English two-star Michelin chef at the London restaurant Le Gavroche. I cheated a little bit as I didn’t use fresh oranges nor did I make pastry crust, but the cheesecake was still reallllly good. For a gluten free version use GF cookies or skip the crust entirely.

Orange Cheesecake
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 10+

Ingredients
  • 3 cups of ricotta cheese (Costco sells Saputo ricotta cheese at a price that is typically 50% less than the supermarket)
  • 1 cup of soft Philadelphia cheese (allow to warm up at room temperature)
  • 2 cups of orange marmalade
  • 1 tablespoon of corn or potato starch
  • 1 teaspoon of Kirkland pure vanilla
  • 7 cups of cookie crumbs
  • ¼ cup of melted butter
  • 4 eggs
  • whipping cream for decoration (optional)

Instructions
  1. Preheat oven to 340F.
  2. In a bowl mix together the cookie crumbs, butter and vanilla.
  3. Spread and then press the mix into an 8″ round baking pan which has been lined with parchment paper.
  4. Bake for 10 minutes.
  5. While the crust is baking place both cheeses into a big bowl and use an electric mixer to blend them together.
  6. With the blender still running, start adding the eggs one at the time.
  7. Add 1 cup of the orange marmalade and the corn starch.
  8. Pour the cheesecake batter on the top of the crust, place into the oven and bake for 50-60 minutes, or until set.
  9. When the cheesecake has baked, turn off the oven, open the oven door and let it slowly cool down for about half an hour. This will prevent top of the cheesecake from collapsing.
  10. Once cool, in a small pot warm up the remaining 1 cup of marmalade and spread it on the top of the cheesecake.
  11. Refrigerate the cheesecake for about 10 hours before serving.

Orange Cheesecake

Orange Cheesecake