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Orange & vanilla cheesecake

Orange & vanilla cheesecake

Brought to you by: MOB Kitchen
    8 serving

Prep time:

Cook time:

Serves: 8

Brought to you by MOB Kitchen, who use zesty orange and soft vanilla to create a mellow citrus cheesecake that’s ideal for summer parties and barbecues. Just remember to start early, so you have time for it to cool.
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Ingredients

  • 650g cream cheese
  • 175g digestive biscuits
  • 75g salted butter, melted
  • 175g golden caster sugar
  • 100ml double cream
  • 3 eggs, large if possible
  • 1 tsp vanilla extract
  • 2 oranges, zest

Method

Step 1

Preheat the oven to 150°C/170°C/gas mark 2. Remove the cream cheese from the fridge 30 minutes before cooking to allow it to get to room temperature.

Step 2

Crush the biscuits to fine crumbs either by whizzing in a food processor or placing them into a polythene bag and bash with a rolling pin.

Step 3

Transfer the biscuit crumb to a bowl and stir in the melted butter. Spoon this mixture into the base of a 20cm (8in) springform tin, pressing the biscuit well into the base.

Step 4

Spoon the cream cheese into a large bowl and beat well. Add the golden caster sugar, double cream, eggs, vanilla extract and orange zest. Mix well until all the ingredients are combined. Then pour this mixture over the top of the biscuit base.

Step 5

Bake in the oven for 30 minutes, then turn off the heat and allow to finish cooking in the heat of the oven. (The cheesecake will still be quite wobbly at this stage.)

Step 6

Carefully remove from the oven and chill overnight or at least 4 hours. This recipe can also be made the day before and left to chill overnight.

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    Video about the recipe