A creamy, lemony cheesecake that plays off the cinnamon flavoured graham crackers that make up it’s crust. If you want a fail-proof cheesecake that will impress your guests and family over the holidays – this is it.
1hr 15 min
Ingredients for Base
1½ cups fine graham cracker crumbs or ginger snap crumbs
Grated zest of 1 orange
2 tbsp. castor sugar
125 grams unsalted butter, melted and cooled
Mix together all the ingredients and press onto the base and two-thirds up the sides of a 22-cm springform pan.
Bake for eight minutes at 190C/375F and cool.
Ingredients for Filling:
1½ cups cream cheese, softened at room temperature
¾ cup castor sugar
1 cup sour cream
3 tbsp. custard powder
¾ cup orange juice, mixed with 1 tbsp. Grand Marnier or Cointreau
1 tbsp. grated orange zest
1 tbsp. orange essence
Orange slices, orange zest and tasted almond slices, to decorate
Beat cream cheese and sugar until smooth. Add eggs, one at a time. Add sour cream, custard powder, orange juice, orange zest and essence. Mix until smooth.
Pour into the pan. Bake at 190C/375F for 15 minutes and reduce to 170C/340F for an additional 50 to 55 minutes until the centre sets.
Decorate with orange slices, orange zest and almond slices.