Honey and Orange Cheesecake

A simple cheesecake with a biscuit base and flavoured with honey goat's cheese and orange.

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Recipe by Cook Vegetarian
Serves 12
Ready in 60 mins +

Ingredients

    For the base

  • 250g of digestive biscuits
  • 75g of Delamere goats’ butter, melted
  • 1 tbsp honey

    • For the cheesecake mix

  • 2 x 125g logs of Delamere honey goat's cheese
  • 300ml of crème fraiche
  • 600ml of double cream
  • 1 orange, juiced
  • 2 tbsp honey
  • 2-3 tbsp of icing sugar, to taste

    • For the orange sauce

  • 3 oranges, zested and juiced
  • 30ml orange liqueur (optional)
  • 170g white caster sugar
  • You will need also need: a 20cm (8 in) springform cake tin and a food processor.

How To Cook

  1. Crush the digestive biscuits or blitz in a food processor and mix with the melted butter and honey. Firmly press the crushed biscuit mix evenly over the base of the cake tin. Transfer to the fridge while you prepare the filling.
  2. Beat the goat's cheese to soften and then beat in the crème fraiche a little at a time, until smooth and thoroughly combined.
  3. Whip the cream until it forms soft peaks. Carefully fold the whipped cream into the cheese and crème fraiche mixture and stir in the orange juice and honey. Finally, mix in the icing sugar a little at a time, to taste.
  4. Evenly spoon the filling over the base and allow to set in the fridge for two hours.
  5. Meanwhile, to make the orange sauce, combine all of the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 15-20 minutes, or until the sauce has developed a thicker consistency. Set aside to cool.
  6. To serve, carefully remove the cheesecake from the cake tin and cut into 12 slices. Serve drizzled with the orange sauce. Cook's tip: For a light-textured cheesecake, be careful not to over-work the cheesecake mix once you have added the cream.
    7. http://www.delameredairy.co.uk
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Honey and Orange Cheesecake
  • Recipe by Cook Vegetarian
  • Serves 12
  • Ready in 60 mins +
    Ingredients
  • [hd]For the base[/hd]
  • 250g of digestive biscuits
  • 75g of Delamere goats’ butter, melted
  • 1 tbsp honey
  • [hd]For the cheesecake mix[/hd]
  • 2 x 125g logs of Delamere honey goat's cheese
  • 300ml of crème fraiche
  • 600ml of double cream
  • 1 orange, juiced
  • 2 tbsp honey
  • 2-3 tbsp of icing sugar, to taste
  • [hd]For the orange sauce[/hd]
  • 3 oranges, zested and juiced
  • 30ml orange liqueur (optional)
  • 170g white caster sugar
  • You will need also need: a 20cm (8 in) springform cake tin and a food processor.
    How to Cook
  1. Crush the digestive biscuits or blitz in a food processor and mix with the melted butter and honey. Firmly press the crushed biscuit mix evenly over the base of the cake tin. Transfer to the fridge while you prepare the filling.
  2. Beat the goat's cheese to soften and then beat in the crème fraiche a little at a time, until smooth and thoroughly combined.
  3. Whip the cream until it forms soft peaks. Carefully fold the whipped cream into the cheese and crème fraiche mixture and stir in the orange juice and honey. Finally, mix in the icing sugar a little at a time, to taste.
  4. Evenly spoon the filling over the base and allow to set in the fridge for two hours.
  5. Meanwhile, to make the orange sauce, combine all of the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 15-20 minutes, or until the sauce has developed a thicker consistency. Set aside to cool.
  6. To serve, carefully remove the cheesecake from the cake tin and cut into 12 slices. Serve drizzled with the orange sauce. Cook's tip: For a light-textured cheesecake, be careful not to over-work the cheesecake mix once you have added the cream.
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