Orange cheesecake

tip: you can use coconut sugar or granulated sugar for the pie base.

Making the cheesecake base – 30 minutes + waiting time

Start by making the cheesecake base. Combine the flour, a pinch of salt and 80g of sugar. Cut the cold butter into cubes and knead them to the flour mixture, one at a time.

The dough will look crumbly. Add 1 egg and keep kneading until the dough comes together as a ball. Wrap the dough ball in cling film and leave to rest in the fridge for about an hour. It is easier to roll out the dough when it is cold.

Grease the tart / flan dish with butter using a pastry brush. Preheat the oven to 190 degrees celsius or 375 fahrenheit.

Sprinkle your countertop and rolling pin with flour and roll out the dough. Line the base of the tart dish with the dough and press it down well with your fingers.

The dough is very soft, so if it cracks you can easily press it back into the cake tin with your fingers. Place a piece of baking parchment over the cheesecake base, and cover it it with baking beans.

Blind bake the base for around 10 minutes, then remove the baking beans and baking parchment. Bake for a further 5 minutes, or until the base is a nice golden brown.

Allow the cheesecake base to cool completely.

Finishing the orange cheesecake - 15 minutes + waiting time

Place the gelatine sheets in cold water. Cut a slice of orange to use as a garnish. Grate the zest of the oranges and squeeze out the juice. Heat the orange juice with honey until it is warm, but not too hot.

Squeeze the water from the gelatine sheets and stir them into the warm orange juice. Let the mixture cool down a little.

Combine the cream cheese with the greek yoghurt and the orange mixture.

Spread the cream cheese mixture over the cooled base and then put the cheesecake in the fridge for at least 2 hours. Garnish with the reserved slice of orange. Enjoy!