Raspberry & orange cheesecake

Name: Raspberry & orange cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Ingredients: 280 g packs full-fat soft cheese; 350 g condensed milk; 2 oranges (scrubbed), zest of 2, juice of 1 (about 80ml juice); 150 ml double cream; 12 g sachet gelatine powder

This elegant dessert by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London) can be a day in advance to get the best texture. The homemade raspberry jelly is a game changer.

0 out of 5 stars(0) Rate this recipe

Serves10
CourseDessert
Prepare30 mins
Cook10 mins
Total time40 mins
Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 x 280g packs full-fat soft cheese
350g condensed milk
2 oranges (scrubbed), zest of 2, juice of 1 (about 80ml juice)
150ml double cream
12g sachet gelatine powder

Base

50g unsalted buter, melted, plus extra for greasing
200g digestive biscuits, crushed
50g condensed milk

Jelly topping

150g pack raspberries
2 tbsp lemon juice
2 tbsp caster sugar
½ x 12g sachet gelatine powder (1 tsp)

Method

Grease and base-line a 22cm round springform cake tin with baking parchment. Mix all the base ingredients and press into the tin. Chill. In the bowl of a freestanding mixer with a paddle attachment (or in a bowl using an electric hand mixer), beat the soft cheese, condensed milk, ½ the orange zest and the cream, starting on a medium speed.
Meanwhile, put the orange juice in a small pan with the gelatine powder and heat until the gelatine is fully dissolved; remove from the heat. While the filling is being beaten, slowly pour over the orange juice mixture until well combined. Pour onto the chilled base, flatten with a spatula and chill to set for at least 1 hour.
For the jelly topping, bring a kettle to the boil. Set aside 10-12 raspberries, then put the remaining berries, the lemon juice and caster sugar in a small pan with 250ml just-boiled water. Bring to the boil and crush the raspberries lightly. Remove from the heat and strain through a fine sieve over a bowl, pushing the fruit through with the back of a spoon. Discard the seeds, then stir in the gelatine until dissolved. Set aside to cool (not in the fridge, so it doesn’t set) and stir occasionally. After an hour, carefully pour it over the back of a spoon all over the top of the cheesecake and return to the fridge to set for at least 2 hours. To serve, decorate with the reserved raspberries and orange zest.