Orange Cinnamon Cheesecake

Orange and Cinnamon Cheesecake

Hands On Time: 30 minutes

Total Time: 4 hours

Serves 8 large wedges


 Nutritional Information:

Net Carbs- 6g

Protein- 13.3g

Fat- 47.5g

Calories- 490kcal



Fresh and familiar holiday flavors mingle in this lush cheesecake.





Almond flour – 2 cups

Butter – 100 grams/3.5 ounces

Sukrin Icing1/4 cup

½ teaspoon of cinnamon



Cream cheese – 250 grams/8 ounces/1 block

Ricotta – 250 grams/8 ounces

Cream – 250ml/1 cup

Sukrin Icing– 1/2 cup

2 tablespoons of gelatin

¼ cup of cold water

1 teaspoon of vanilla

2 tablespoons of orange zest

½ teaspoon of cinnamon




Pre-heat your oven to 350⁰ F, fan forced

Place all of the dry crust ingredients into a large mixing bowl and stir to combine.

Melt the butter and add to the dry ingredients, mixing well until a crumbly dough has formed.

Grease and line a standard 22 cm/8.5 inch spring-form pan or four individual 9 cm/3.5 inch tart pans and press the crust mixture evenly around the base and sides.

Bake for 12 minutes.

Remove and let cool before placing in the fridge to chill while you prepare the next steps.

Add the gelatin to the cold water and let bloom for approx. 3 minutes.

In the bowl of your mixture, place the cream cheese, ricotta and sweetener and beat on med-high until fluffy and smooth.

Heat your cream to hot but not boiling in the microwave and stir the gelatin through until it dissolves.

Add the cream and gelatin mix to the cream cheese and beat on med-high until well combined and smooth.

Add the orange zest and cinnamon

Pour into chilled crust.

Chill the cheesecake for at least 3 hours


Store, covered, in the refrigerator for up to 5 days.

Note: the crust will soften.


This recipe was created by the talented Naomi Sherman, creator of



Click HERE for a PDF version of this recipe.