Baked Orange Cheesecake recipe with cinnamon and Philadelphia. Made totally from scratch, the base can also be made using Biscoff cookies. Delicious served with a fresh mango sauce, served either as one big dessert or as mini cheesecakes.
Prep time: PT30M
Cook time: PT70M
Total time: PT220M
5 stars (1 reviews)
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- Preheat oven to 180°C/360°F (160°C fan/Gas 4).Mix all the ingredients together in a mixer or by hand until it comes together. Spread out roughly on a baking sheet lined with parchment or a silicone mat. Bake in the oven for about 15 minutes. Remove then break up the mix into breadcrumb consistency. Press evenly into the greased cake tin. Set aside.
- Turn down the oven to 140°C /280°F (120°C fan/Gas 1).All at room temperature, mix the Philadelphia cheese with the sugar then gradually add the eggs, cream, orange zest and vanilla until incorporated and smooth.
- Pour the cream mixture evenly over the base and bake for 50-60 minutes. For mini cheesecakes using muffin moulds, then bake for just 35-40 minutes.
- Leave to cool on the counter then chill in the fridge for at least 2 hours. When ready to serve, unmold the cheesecake from the tin by turning upside down and shake gently until the base releases naturally, without breaking.