THE DAIRY KITCHEN
Orange, Ricotta and Rosemary Cheesecake Flan
By THE DAIRY KITCHEN
Serves
6
Difficulty
Medium
Preparation
15 MINS
Cooking
1 HR 0 MINS
Cheesecakes are always a big hit for dessert and this one is no different. Made with ricotta and yoghurt it makes a refreshing change from traditional cream cheese based cheesecakes and is served with syrupy oranges spiked with rosemary.
Ingredients
100ml cream1/2 cup honey
2 tablespoons fresh orange juice
2 sprigs rosemary
500g tub ricotta
200g Greek style yoghurt
3 eggs
2 teaspoons finely grated orange rind
icing sugar and Greek style yoghurt, to serve
Syrupy Oranges
1 cup caster sugar, extra2 tablespoons honey
1 cup water
2 oranges, thinly sliced
3 sprigs rosemary, extra, broken into clusters
Handy Tips
Keep Syrupy Oranges refrigerated in a sealed container for 2-3 weeks, they are delicious served with other cakes, yoghurt or cream.
Method
- Bring cream, honey, orange juice and rosemary sprigs to a gentle simmer for 2 minutes. Remove from heat and stand for 15 minutes, until cooled slightly. Remove rosemary sprigs.
- Process in a food processor cooled mixture with ricotta, yoghurt, eggs and orange rind. Pour into a baking paper lined 24cm springform pan. Bake at 180°C for 50 minutes or until set, cool in oven.
- For Syrupy Oranges, bring sugar, honey and water to a simmer, add oranges and rosemary clusters, gently simmer for 20 minutes. Cool oranges in the syrup.
- Remove cheesecake from pan and slide on a serving platter. Top with oranges, rosemary clusters and some of the syrup. Serve with yoghurt and a dusting of icing sugar.
