Baked yoghurt orange cheesecake

  • 25 mins preparation
  • 1 hr 10 mins cooking
  • Serves 10
  • Print


  • 250 gram spreadable cream cheese
  • 3/4 cup caster sugar
  • 4 eggs
  • 200 gram tub vanilla yoghurt
  • 1 orange, finely grated zest and juice
Baked yoghurt orange cheesecake
  • 250 gram packet, plain sweet biscuits, crushed
  • 1/2 cup nuts, crushed, or almond meal
  • 125 gram butter, melted
  • 1 teaspoon mixed spice
  • caramelised orange slices
  • cream, to serve


Baked yoghurt orange cheesecake
  • 1
    Preheat oven to moderate, 180°C. Line a 20cm springform pan with foil.
  • 2
    In a large bowl, combine biscuit crumbs, nuts, butter and spice. Press firmly into base and side of pan. Chill until firm.
  • 3
    To make Filling; in a large bowl, using an electric mixer, beat cream cheese with sugar until creamy. Add eggs, yoghurt, zest and juice, and beat well. Pour onto chilled base.
  • 4
    Bake 1 hour 10 minutes, until just firm. Allow to cool. Serve in wedges, topped with cream and caramelised orange slices.


To caramelise orange slices, preheat grill to high. Slice 1 orange and arrange on a foil-lined grill tray. Sprinkle over 1/3 cup sugar to cover slices. Grill 5-8 minutes, until caramelised. Cool orange before arranging on top of cheesecake.

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