The BBC Good Food logo
No-bake orange cheesecake

No-bake orange cheesecake

By
A star rating of 4.7 out of 5.45 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Plus chilling time. no cook
  • Easy
  • Serves 8 - 10

This is an easy cheesecake for kids to prepare with just a little supervision – they'll love smashing up the biscuits for the base.

Nutrition: per serving
HighlightNutrientUnit
kcal630
fat47g
saturates27g
carbs43g
sugars26g
fibre2g
protein11g
low insalt1.32g
Advertisement

Ingredients

  • 15 digestive biscuits
  • 6 tbsp butter, melted
  • 400g curd or cream cheese
  • grated zest 3 oranges, save the segments for the decoration
  • 200g mascarpone cheese
  • 100g caster sugar
  • 3 tbsp milk
  • 184ml pot double cream

Method

  • STEP 1

    Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.

  • STEP 2

    Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.

  • STEP 3

    Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.

  • STEP 4

    Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.

  • STEP 5

    Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

RECIPE TIPS
SEGMENTING AN ORANGE
Ask an adult to help you segment the orange. Peel it, then use a sharp knife to cut down the side of each segment. Repeat all the way round until just the pith is left – do it over a bowl so it doesn’t drip. You don’t need the juice, but it is lovely to drink.

Goes well with

Recipe from Good Food magazine, March 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.45 ratings
Advertisement
Advertisement
Advertisement

Sponsored content