Orange Cheesecake
This Orange Cheesecake is a creamy, spiced, sugar-free dessert made with a pecan almond crust, cream cheese filling, orange zest, and orange extract.
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Servings: 16
Ingredients
Crust
- 1 1/2 cups pecans 200 g
- 1 cup almond flour 100 g, or ground almonds
- 1/4 cup butter 50 g, melted
- 3 tbsp granulated sweetener
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 cardamom husks shells removed, seeds only
Filling
- 6 large eggs
- 21 oz cream cheese 600 g, full fat
- 1/2 cup heavy cream 120 ml
- 2 to 3 tbsp brandy
- Zest of 1 1/2 oranges finely grated
- 1 tbsp orange extract
- 1/2 cup powdered sweetener 100 g
To Decorate
- Dried or fresh orange slices
- Additional orange zest
Instructions
- Line the base of a 20–22 cm / 8–9 inch springform tin with baking paper.
- Grease the sides of the springform tin thoroughly.
- Place the pecans in a food processor.
- Process the pecans until they form a fine flour-like texture. Do not over-process, as the pecans may turn into nut butter.
- Add the melted butter, almond flour, granulated sweetener, ground ginger, ground cinnamon, ground nutmeg, and cardamom seeds to the ground pecans.
- Blend until the crust mixture is fully combined and holds together when pressed.
- Transfer the crust mixture to the prepared springform tin.
- Press the mixture firmly and evenly into the base of the tin using clean fingers or the back of a spoon.
- Place the prepared crust in the refrigerator while preparing the filling.
- Preheat the oven to 160°C / 320°F electric.
- Place the eggs in a large mixing bowl.
- Beat the eggs for approximately 2 minutes, or until creamy and fluffy.
- Add the full-fat cream cheese, heavy cream, powdered sweetener, brandy, orange extract, and finely grated orange zest.
- Mix until just combined and smooth. Avoid overmixing.
- Taste the filling and add additional sweetener if desired.
- Remove the chilled crust from the refrigerator.
- Pour the cheesecake filling evenly over the crust.
- Smooth the top gently with a spatula if necessary.
- Place an oven-proof bowl filled approximately 2 fingers high with just-boiled water in the oven beneath the cheesecake.
- Place the cheesecake in the oven.
- Bake for 1 hour 15 minutes, or until the cheesecake is just set and lightly golden on top.
- Remove the cheesecake from the oven.
- Allow the cheesecake to cool completely in the springform tin.
- Once cooled, carefully remove the cheesecake from the springform tin.
- Refrigerate until ready to serve.
- Before serving, decorate with dried or fresh orange slices and additional orange zest.
- Slice and serve chilled.
Notes
This Orange Cheesecake is naturally gluten free when prepared with certified gluten-free ingredients.
Use certified gluten-free almond flour or ground almonds, as some brands may be processed in facilities that also handle wheat.
Confirm that the granulated sweetener, powdered sweetener, orange extract, spices, brandy, and decorating ingredients are labeled gluten free.
Use clean utensils, a clean food processor, and a clean springform tin to prevent gluten cross-contact.
Do not substitute the pecan almond crust with a traditional graham cracker crust unless using certified gluten-free graham crackers.