Orange-scented cheesecake
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 16 slices |
Ingredients
- 2 gelatine leaves
- 4 (1) kg oranges, juiced (use the two zested above)
- 20 ml low fat milk
- 5 ml vanilla paste
- 1 cup cake flour
- 125 g caster sugar
- 3 eggs
- 670 g low fat smooth cottage cheese
- 2 oranges, zested
- 160 g apricots, dried
- 200 g almonds, ground
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat oven to 230˚C.
- Place ground almonds and apricots in food processer and blend until it forms a dough. If it feels a bit dry, moisten with some of the orange juice.
- Line a 20cm spring form tin with greaseproof paper then press the almond crust on the base of the tin. Make sure the crust is nice and thin.
- Place the cottage cheese in a stand mixer and blend to smooth.
- Add sugar, orange zest and vanilla and blend well.
- Add the beaten eggs to the cheesecake mixture and blend well after each addition.
- Sift the flour and add, mix well.
- Lastly add the milk and mix well.
- Pour the cheesecake mixture into the cake tin and place in the oven. Bake at 230˚C for 10 minutes then reduce the oven heat to 120˚C for 60 minutes.
- Remove from the oven and allow to cool.
- Place gelatine in a bowl and cover with cold water and leave to sponge for 5 minutes.
- Warm the orange juice and melt the sponged gelatine therein.
- Allow mixture to cool then pour over the chilled cheesecake.
- Allow to set in the fridge. Remove from cake tin and serve.
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