Stress-free zesty cheesecake with orange praline

Recipe from: 29 October 2010

Ingredients 8
Servings 1
Minutes 15 mins


Serving Change
  • 1 1/2 x 200
    packets of tennis or marie biscuits
  • 180
    melted butter
  • 90
    grated orange zest
  • 2 x 250
    creamed cottage cheese
  • 2 x 385
    cans of condensed milk
  • 125
    lemon juice
  • 200
  • 45
    long strands of orange zest


15 mins
Place the biscuits in a processor and process to fine crumbs. Add the melted butter and half of the grated orange zest and pulse until combined. Push the mixture into the bottom and sides of a greased 32 cm diameter loose-bottomed flan ring (or a 26-cm deep spring form pan).

Whisk together the remaining orange zest, creamed cottage cheese, condensed milk and lemon juice and pour into the crust. Bake in the oven pre-heated to 150 ºC for 15 - 20 minutes. (As soon as you see a few soft, big and slow bubbles appear on the surface, it’s time to take it out of the oven.) Set aside to cool completely in the flan ring or pan.

Meanwhile, make the praline topping by heating the sugar over medium heat until melted and golden brown. Add the long strands of orange zest and immediately remove from heat. Using a small whisk or a fork, swirl or drizzle thin strands of the sugar mixture over the top of the cheesecake.

Allow sugar topping to cool and harden before removing the cake from the flan ring or pan.

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