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Spiced Orange and Blackberry Cheesecake
bean paste or the seeds from 1 vanilla pod
Preheat oven to 220 °C. Butter the inside and base of a 20-24cm cake tin. Line with a disk of parchment on the base only.
Make the base of the cheesecake by blitzing the biscuits to a chucky consistency, then add in the cinnamon and the melted butter. Pulse the ingredients together until fine.
Pour into the base of the cake tin and press down well creating an even base with no gaps. Leave this to set in the fridge.
Next, make the filling by placing the Philadelphia, sugar, vanilla beans and extract, orange zest and lemon juice into a food mixer or processor and beating until smooth and aerated. Then add in the flour and eggs one by one, mixing at all times. Finally add the low fat yoghurt.
Pour half of the Philadelphia mix onto the set base, followed by a scattering of the blackberries. Pour the rest of the Philadelphia mix on top and smooth over. Bang the cake tin on the surface to remove any bubbles.
The cheesecake now needs to be put into the preheated oven. Set the timer for 10 minutes. Then turn the oven down to 120 °C and cook for a further 30 minutes. After the cooking time is up, turn off the oven and leave the cheesecake to cool for 2-3 hours.
Once cooled it can be put into the fridge until you’re ready to serve.
Blitz the remaining blackberries with the icing sugar and pass through a sieve, serve this with the baked cheesecake.
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