Food & Wine
Orange, ricotta and rosemary cheesecake flan
This light, fluffy orange cheesecake flan is the perfect accompaniment to your afternoon tea.
Serves: 6-8
Ingredients:
- 100ml cream
- ½ cup honey
- 2 tablespoons fresh orange juice
- 2 sprigs rosemary
- 500g ricotta
- 200g Greek style yogurt
- 3 eggs
- 2 teaspoons finely grated orange rind
- icing sugar and Australian Greek style yogurt, to serve
- Syrupy Oranges
- 1 cup caster sugar, extra
- 2 tablespoons honey
- 1 cup water
- 2 oranges, thinly sliced
- 3 sprigs rosemary, extra, broken into clusters
Method:
- Bring cream, honey, orange juice and rosemary sprigs to a gentle simmer for 2 minutes. Remove from heat and stand for 15 minutes, until cooled slightly. Remove rosemary sprigs.
- Process cooled mixture with ricotta, yogurt, eggs and orange rind. Pour into a baking paper lined 24cm springform pan. Bake at 180°C for 50 minutes or until set, cool in oven.
- For Syrupy Oranges, bring sugar, honey and water to a simmer, add oranges and rosemary clusters, gently simmer for 20 minutes. Cool oranges in the syrup.
- Remove cheesecake from pan and slide on a serving platter. Top with oranges, rosemary clusters and some of the syrup. Serve with yogurt and a dusting of icing sugar.
Recipe courtesy of Legendairy. Visit their site for more delicious food ideas.
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