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.
Enjoy!
INGREDIENTS:
Crust:
Almond flour – 2 cups
Butter – 100 grams/3.5 ounces
Sukrin Icing – 1/4 cup
½ teaspoon of cinnamon
Filling:
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
METHOD:
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 naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.