Orange crème caramel cheesecakes

Orange crème caramel cheesecakes

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Prep: 20 mins Cook: 40 mins plus 1-2 days chilling

A challenge

Serves 6
These individual cheesecakes are better made a couple of days ahead so the caramel in the ramekin dissolves into a sticky sauce

Nutrition and extra info

Nutrition: per serving

  • kcal994
  • fat67g
  • saturates36g
  • carbs89g
  • sugars66g
  • fibre1g
  • protein10g
  • salt1.28g
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Ingredients

  • 284ml pot double cream
  • peel from 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 225g caster sugar
  • 4 tbsp orange liqueur
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 200g tub cream cheese
  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the biscuit base

  • 250g digestive biscuit
  • 85g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the caramel squiggles

  • 100g caster sugar
  • sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

  1. Heat oven to 150C/fan 130C/gas 2. In a small pan, bring the cream to the boil with the orange peel, then set aside to infuse. Tip 140g/5oz sugar into another saucepan with just enough water to make it sludgy. Bring to the boil, then turn the heat down to a simmer and boil to make a darkish caramel. Add 2 tbsp of the orange liqueur (watch out as it will splutter). Leave it to settle slightly, then pour the caramel over the base of 6 x 250ml ramekins and set aside.

  2. Beat the cream cheese and the remaining 85g/3oz sugar together in a large bowl, then beat in the eggs and the remaining orange liqueur. Strain in the infused cream, then beat everything together to make a custard. Skim off any froth and set aside.

  3. Boil the kettle. Place the ramekins in a deep roasting tin. Divide the custard between them – it will only come to halfway – then bring the tin to the oven and fill with hot water from the kettle so it comes halfway up the outside of the ramekin dishes. Bake the cheesecakes for 40 mins or until just set, then remove from the oven and the tin. Leave to cool, then chill at least overnight. These can be made up to 2 days ahead and left to chill.

  4. Up to 2 days before serving, make the bases. Crumble the biscuits into a food processor, then blitz to fine crumbs. Add the melted butter and pulse until everything is mixed. Line a flat baking tray with greaseproof paper, tip the base mix onto it, then top with another sheet of greaseproof paper. Gently roll the mix out until large enough to cut 6 bases the same size as the ramekins out of it. Chill.

  5. To make the caramel squiggles, heat the sugar with a little water in a saucepan and boil to make caramel, then set aside to cool slightly. Line a tray with baking parchment and grease with a little oil. Drizzle the caramel up and down so that all the strands of caramel stick together to create stars, then leave to set.

  6. To serve, use a cutter the same diameter as the ramekin to cut out 6 bases from the biscuit mix. Lift the bases onto 6 plates. Unmould the cheesecakes, saving the caramel sauce in the ramekin. Top the bases with the crème caramels, drizzle the sauce over and around the plates, garnish with a star and serve.

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Comments (2)

jiangsu_jen's picture

I just wondered if it was possible to freeze these cheescakes and, if so, at what stage should this be done? Thanks.

umailandheba's picture

That looks so delicious and amazing I will definitely try it as soon as possible

as we say in our culture " God Bless you on that creation"

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