This orange cheesecake is a recipe I came up with to use up the leftover mascarpone from the Cocoa Salmon Pasta. I didn’t have much mascarpone left. Not enough to make a whole cheesecake, but after all the indulgences of Christmas, that is probably just as well.
Usually I buy ingredients like mascarpone to make a particular recipe and half the container goes to waste before I have time to finish it. This time, I was determined not to waste the leftovers and as this cheesecake is so easy to make, I’m sure it won’t be a problem in future.
I have to admit that I do have a weakness for cheesecakes and although I usually go for berry ones, I liked the oranginess of this one. I know that it’s not at all healthy but the yoghurt gives it a nice tang which made it taste fresher and lighter than most cheesecakes. Maybe the fact that I only had two small cheesecakes and so could not have a second slice (or huge first slice) also helped!
You could also make this cheesecake with lemons or limes but I decided to use oranges and so link it to the One Ingredient Challenge, hosted this month by Laura at How to Cook Good Food and on alternate months by Nazima at Franglais Kitchen.
Ingredients – makes 2 individual cheesecakes
3 digestive biscuits (approx 50g)
35g Greek yoghurt
20g icing sugar
Juice of 1/2 orange
How to Make Orange Cheesecakes
1. Line 2 ramekins with cling film.
2. Put the biscuits in a plastic food bag and crush them with a rolling-pin.
3. Put the butter in a small dish and melt in the microwave. Mix the butter over the crushed biscuits and press them into the bottom of the ramekins.
4. Put all the other ingredients in a bowl and mix together. Pour on top of the cheesecake bases and refrigerate for at least 5 hours.