Candied Orange Cheesecake Crunch

Serves 6


  • 1 packet Jaffa Thins biscuits
  • 70g ground almonds
  • 100g butter, melted
  • 250g cream cheese
  • 2 oranges (1 sliced thinly, Zest of one orange, juice of 1/2 orange)
  • 3/4 cup caster sugar
  • 250ml cream, whipped to soft peaks
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How to Zest, Peel and Segment Citrus


Lightly butter a 22cm diameter, loose bottom flan tin. Place biscuits in a food processor and pulse to a fine crumb, then mix in the ground almonds. Make a well in the centre and pour in the melted butter, mix until all the butter has been absorbed into the biscuit mixture. Pour the mixture into the flan tin and using the palm of your hand, flatten out to form an even base, place in the fridge to set.

Beat cream cheese, orange zest and ¼ cup of the sugar until combined. Fold in the whipped cream slowly, then gradually pour in the orange juice. Pour over the biscuit base, smooth into one layer and chill for 1 hour.

In a medium saucepan bring 37ml water and the remaining 1/2 cup sugar to a boil. Turn the heat down to a simmer and add in your orange slices. Cook for 20 minutes, turning occasionally until translucent. Remove from the syrup, drain and place on a plate and allow to cool completely.

To serve, placed candied orange slices in the centre of the cheesecake and slice with a hot knife.

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