GINGER ORANGE CHEESECAKE

PREP TIME: 25 MINS

(+ 1 HOUR 45 MINS COOLING AND 4 HOURS CHILLING)

COOK TIME: 2 HOURS

SERVES 12

(AS AN OCCASIONAL DESSERT)

625ml (21/2 cups) warm water 340g light cream cheese,

at room temperature

110g (½ cup) caster sugar or

granulated sugar substitute 1 tsp finely grated orange

zest

2 Tbsp fresh orange juice

1 Tbsp plain flour

½ tsp vanilla essence

1⁄4 tsp ground ginger

125g (½ cup) light sour cream 3 x 60g eggs, lightly whisked 2 blood oranges, skin and white

pith removed, sliced

1 Lightly coat the bottom and side of an 18cm (base measurement) springform tin with cooking spray. Loosely crumple three pieces of foil into 5cm balls. Place in a round slow cooker (see Cook’s Tip). Pour water into cooker with the foil balls. Set aside.

2 Using electric beaters beat the cream cheese, sugar, orange zest, orange juice, flour, vanilla essence and ginger on medium speed until combined. Add sour cream and beat until smooth. Add eggs and beat on low speed until just combined.

Pour filling into springform tin. Cover with foil. Place tin on top of foil balls in slow cooker.

3 Cover and cook on high-heat setting for 2 hours, or until centre of cheesecake is set. Cool in tin on a wire rack for 15 minutes. Using a small metal spatula, loosen cheesecake from sides of tin. Set aside for 30 minutes.

4 Remove sides of tin and set aside on a wire rack for about 1 hour or until completely cool. Cover loosely with plastic wrap and place in fridge for at least 4 hours, to chill. To serve, top with orange slices.

COOK’S TIP

Before you embark on this recipe, first check to make sure that your springform tin fits inside your slow cooker.