Orange Cheesecake

By KitchenGnome

Ingredients

• For the base
• 4 oz (110g) graham crackers or digestive biscuits
• 2/3 cup (60g) almond meal
• 2 oz (60g) butter
• For the filling
• 2 tablespoons cornstarch (cornflour)
• 2 tablespoons Grand Marnier liqueur
• 11 1/2 oz (330g) cream cheese, softened
• 16 oz (460g) fresh ricotta cheese
• 4 eggs, lightly whisked
• 1 1/3 cups (295g) sugar
• 4 teaspoons orange zest
• 1/4 cup (60mL) fresh orange juice
• 1 teaspoon vanilla extract
• To serve
• Spiked Orange Syrup (recipe follows)
• Fresh orange segments

Details

Preparation time 30mins
Cooking time 100mins
Adapted from breakfastdramaqueen.com

Preparation

Step 1

Directions
Make the base: Grease a 9-inch (22.5cm) springform pan and line the bottom with non-stick paper.
In a mini or regular-sized food processor, process the graham crackers (or biscuits) until they turn into crumbs. Add the almond meal, and briefly process to combine.
Melt the butter in the microwave (using a low wattage), or in a small saucepan over low heat. Allow the butter to cool for a moment, and then pour it into the food processor. Process until completely combined.
Firmly press the mixture into the bottom of the prepared springform pan. Place it in the fridge while you make the filling.
Make the filling: Preheat the oven to 300°F (150°C). In a small bowl, whisk together the cornstarch and Grand Marnier to form a smooth paste.
In a large bowl, use electric beaters to beat the softened cream cheese until smooth and creamy.
Add the cornstarch mixture, ricotta cheese, eggs, sugar, orange zest, orange juice and vanilla extract. Use the electric beaters to beat until smooth.
Pour the filling mixture over the prepared base. Bake for 1 hour and 10 minutes, or until just set. The middle should be slightly wobbly. Allow to cool completely.
Once cooled, refrigerate until cold. Serve with the Spiked Orange Syrup and fresh orange segments.