- Butter for greasing
- 2 tablespoons orange liqueur
- 600g cream cheese, at room temperature
- 180g caster sugar
- 3 eggs, lightly beaten
- 1 teaspoon orange flower water
- 3 tablespoons plain white flour
- Grated zest of 1 orange
- 80g candied fruits, finely chopped
- 200g raspberries
- Icing sugar to decorate
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Feast your eyes on the finest raspberry & orange baked cheesecake! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Preheat the oven to 180ºC/gas mark 4. Butter a 23cm springform cake tin.
In a large bowl, beat together the orange liqueur, cream cheese and caster sugar. Beat in the eggs bit by bit until fully combined. Mix in the orange flower water, then add the flour and orange zest. Beat well until everything is combined. Fold through the candied fruits and raspberries.
Spoon the mixture into the prepared tin, tapping it against the work surface to remove any bubbles. Bake in the middle of the oven for 35 minutes until the edges of the cake are firm but the centre is still slightly wobbly. Set aside to cool for 30 minutes.
Run a sharp knife around the edge of the cake to loosen it, then remove it from the tin.
Serve with a little icing sugar sprinkled on top.
Once you’re done, simply sit back and enjoy your raspberry & orange baked cheesecake and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.