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Burnt-orange toffee cheesecake
Burnt-orange toffee cheesecake
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Prep Time:
385 minutes
Cook Time:
70 minutes
Total Time:
455 minutes
Make a decadent burnt-orange toffee cheesecake for a luxurious treat.
Ingredients:
  • 250g packet Butternut Snap biscuits
  • 2 tsp finely grated orange rind
  • 33.00 gm hazelnut meal
  • 75g butter, melted
  • 750g cream cheese, softened
  • 215.00 gm caster sugar
  • 62.50 ml caramel spread
  • 1 orange, peeled, sliced
  • 32.00 gm brown sugar
Instructions:
  • Preheat your oven to 150C/130C fan-forced. Grease a 22cm-round springform pan and line the base and sides with baking paper.
  • In a food processor, pulse biscuits until finely chopped. Mix in orange rind and hazelnut meal until fully combined. Add butter and pulse until mixture comes together. Press the mixture onto the base of the pan and chill in the refrigerator for 10 minutes.
  • Whip cream cheese and caster sugar together with an electric mixer for 5 minutes until light and fluffy. Mix in eggs one at a time until combined. Pour the mixture onto the prepared base and drizzle with caramel. Swirl the caramel on top using a butter knife. Set the pan on a baking tray with sides.
  • Bake the cheesecake until the top is just firm, which should take 50 minutes to 1 hour. Let it cool in the slightly-open oven, then refrigerate for at least 6 hours, or overnight if possible.
  • Transfer the cheesecake onto a serving plate. Preheat the grill on high. Line a baking tray with foil. Mix orange slices and brown sugar in a bowl to coat them. Arrange the orange slices on the tray and drizzle over any remaining liquid from the bowl. Grill for 5 to 7 minutes until the oranges are golden and caramelized with slightly charred edges.
  • Garnish cheesecake with fresh orange slices before serving.

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