Orange, Ricotta and Rosemary Cheesecake Flan | Recipe | Dairy Australia

Name: Orange, Ricotta and Rosemary Cheesecake Flan | Recipe | Dairy Australia
Ingredients: 100ml thickened cream; 1/2 cup honey; 2 tablespoons fresh orange juice; 2 sprigs rosemary; 500g spreadable ricotta; 200g Greek style yoghurt; 3 eggs; 2 teaspoons finely grated orange rind; Greek style yoghurt, to serve (optional); 1 cup caster sugar; 2 tablespoons honey; 1 cup water; 2 oranges, thinly sliced; 3 sprigs rosemary, extra, broken into clusters; 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 in a food processor cooled mixture with ricotta, yoghurt, 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 yoghurt and a dusting of icing sugar.

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Cheesecakes are always a big hit for dessert, and this one is no different. Made with ricotta and yoghurt it makes a refreshing change from traditional cream ch

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Ingredients

100ml thickened cream
1/2 cup honey
2 tablespoons fresh orange juice
2 sprigs rosemary
500g spreadable ricotta
200g Greek style yoghurt
3 eggs
2 teaspoons finely grated orange rind
Greek style yoghurt, to serve (optional)
1 cup caster sugar
2 tablespoons honey
1 cup water
2 oranges, thinly sliced
3 sprigs rosemary, extra, broken into clusters
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 in a food processor cooled mixture with ricotta, yoghurt, 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 yoghurt and a dusting of icing sugar.