Sunday, 19 October 2025 / Topics:
Ingredients: (Serves 4)
300g cream cheese, at room temperature
2 eggs
⅔ cup caster sugar
150ml thickened cream
1 teaspoon vanilla bean paste
2 teaspoons plain flour
1 blood orange, sliced
Blood orange and rosemary syrup:
2 blood oranges, zest finely grated and juiced
1 sprig rosemary
50g caster sugar
1 lemon, juiced
30ml gin
Method:
- Preheat oven to 240C (fan forced). Grease four one-cup capacity ramekins with cooking oil spray.
- Beat the cream cheese with electric beaters or in a small food processor until smooth and creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in sugar, then cream and vanilla. Fold in flour until just combined. Divide cheesecake batter into the ramekins and tap gently on a flat surface to remove air bubbles.
- Bake for 15-18 minutes or until the top is dark brown and the middle is just set. There should be a slight wobble in the centre and a skewer inserted will comes out clean. Set aside to cool.
- Meanwhile, in a small saucepan boil the blood orange zest and juice with the rosemary and sugar for 2-3 minute or until thickened slightly. Remove from heat and stir in lemon juice and gin. Allow to cool.
- Serve cheesecakes with sliced blood orange and the syrup
Note: If making one large basque cheesecake, double the ingredients, use an lined 18cm spring form pan, and bake the cheesecake at 200C (fan forced) for 40-45 minutes or until the top is dark golden brown and there is a slight wobble in the centre.
