We’ve topped our cheesecake with candid orange slices to make it a real showstopper, but you could skip this step and just drizzle over a little extra honey, for a lower hands-on time.
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Yields:
6 serving(s)
Prep Time:
45 mins
Cook Time:
1 hr 40 mins
Total Time:
2 hrs 25 mins
Cal/Serv:
347
Ingredients
Vegetable oil, to grease
500g
ricotta, drained
200g
full-fat cream cheese
100g
runny honey
3
medium eggs
1Tbsp.
vanilla bean paste
1Tbsp.
freshly squeezed lemon juice
2Tbsp.
plain flour
FOR THE TOPPING
1
large orange
150g
runny honey
1/4tsp.
ground cinnamon
25g
pistachio kernels, roughly chopped
Directions
Step 1Preheat oven to 150°C (130°C fan) mark 2. Lightly grease a deep 20.5cm round, loose-bottomed cake tin, line base with baking parchment, then lightly grease parchment. Wrap base and sides of tin with a double layer of foil to make it completely watertight.
Step 2In a food processor, whizz the ricotta, cream cheese, honey, eggs, vanilla and lemon juice, until smooth and combined. Sift over flour and a pinch of salt, and pulse to combine. Scrape into prepared tin. Place in a deep roasting tin and pour in water from a just-boiled kettle to come halfway up the outside of the wrapped tin.
Step 3Carefully transfer to oven and bake for 1hr 10min, until set with a slight wobble. Leave to cool completely in roasting tin before removing from the water. Remove foil and chill cheesecake (in its tin) for at least 4hr, ideally overnight.
Step 4Meanwhile, for the topping, slice orange into thin rounds. In a wide pan stir honey, cinnamon and 200ml water over low heat, until honey dissolves. Bring to the boil over medium- high heat, then add orange slices in a single layer. Bubble for 10min, turning slices halfway through. Reduce heat and cook gently for 15-20min, turning occasionally, until oranges are tender and translucent. Using a slotted spoon, remove slices to a baking sheet lined with baking parchment. Pour syrup into a small bowl or jug. Leave both to cool.
Step 5To serve, carefully remove cheesecake from tin, peeling off lining parchment, and transfer to a cake stand or plate. Top with the candied orange slices, drizzle over a little of the reserved syrup and sprinkle with pistachios.
GET AHEAD Make cheesecake a day ahead; keep chilled. Make topping up to 12hr ahead. Once cool, transfer orange slices to an airtight container lined with baking parchment. Transfer syrup to a sealed container. Chill both until needed. Complete recipe to serve.
Per serving:
Calories: 347
Protein: 15g
Fat: 21g
Saturates: 12g
Carbs: 23g
Sugars: 19g
Fibre: 0.5g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
