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Orange and ginger cheesecake
- 350g ginger biscuits
- 80g butter, melted
- 800g cream cheese, room temperature
- 200g sour cream, room temperature
- 180g castor sugar
- 4 eggs
- Zest and juice of 1 orange, grated finely
- 1 CUP sugar
- 1/2 CUP water
- 2 TBSP fresh grated ginger
- 4 oranges, peeled and segmented
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Place ginger biscuits into a food processor and pulse until fine.
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Mix in the butter, then press into a 20cm spring form tin (only the bottom of the tin – not up the sides).
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Refrigerate while making the filling.
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Preheat oven to 100C.
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In a bowl, mix together the cream cheese, sour cream, sugar, eggs, orange zest and juice until smooth then pour onto the crust.
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Bake for about 1 hour 20 minutes or until the cheesecake is set and the middle is still slightly wobbly.
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Cool completely at room temperature, before refrigerating until completely set.
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For the topping, gently heat together sugar and water until dissolved.
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Bring to the boil, then leave to simmer for 3 minutes.
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Remove from the heat, then add the ginger and oranges and leave to cool completely.
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Unmould the cheesecake then arrange the oranges on top.