Orange Cheesecake With Brandy
User Reviews
5
Orange Cheesecake With Brandy
Description
This cheesecake uses a crust of ground pecans, almond flour, melted butter, sweetener, and warming spices including ginger, cinnamon, nutmeg, and cardamom seeds for a nuanced base. The filling blends eggs, full-fat cream cheese, heavy cream, powdered sweetener, orange zest, orange extract, and brandy for moisture and flavor. It is baked in a springform pan using a water bath technique to ensure a smooth, evenly set custard with a gently golden top.
The orange zest and extract provide a distinct citrus brightness complemented by the brandy’s hint of warmth. The crust’s spice combination adds a wintery, aromatic note that pairs well with the creamy texture of the filling. The cheesecake is cooled before removing from the pan, allowing it to firm and develop flavor fully.
Serving suggestions include decorating with dehydrated or fresh orange slices and zest. These dried orange slices can be prepared up to two days ahead by oven-drying thin slices with cinnamon and sweetener to create a crisp garnish. Alternatively, toppings like whipped cream spiked with orange extract and brandy, plus pomegranate seeds, add contrasting textures and flavors without drying the cake’s surface.
Substitutions for the crust spices include pumpkin or mixed spices containing similar warming notes. Although the dried orange peel is edible, it can be omitted if preferred. The recipe yields a festive dessert with layered orange and brandy flavor supported by a spiced nut crust.
Ingredients
Crust
- 1.5 cup pecans 200g
- 1 cup almond flour 100g (I used ground almonds)
- ¼ cup butter 50g, melted
- 3 tablespoon granulated sweetener
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 3 cardamom husks shells removed, seeds only
Filling
- 6 egg
- 21 oz cream cheese 600g, full fat
- ½ cup heavy cream 120ml
- 2-3 tablespoon brandy
- orange zest finely grated, from 1 ½ oranges
- 1 tablespoon orange extract
- ½ cup powdered sweetener 100g
To Decorate
- Orange slices dried or fresh
- orange zest dried or fresh
Instructions
- Line the base of a springform tin (20-22 cm diameter, 8-9 inch) with baking paper and grease the sides.
Crust
- Grind the pecans in a food processor to flour. Add the melted butter, almond flour, sweetener and spices (ginger, cinnamon, cloves, nutmeg, cardamom seeds) and blend until combined.
- Press the crust mixture firmly into the base of the springform. This can be done with your fingers or the back of a spoon. Refrigerate while you make the cheesecake filling.
- Preheat the oven to 160 Celsius / 320F electric.
Filling
- Beat the eggs until creamy and fluffy, about 2 minutes. Add the cream cheese, heavy cream, sweetener, brandy, orange extract and orange zest and mix until just combined. Taste and add more sweetener if required.
- Pour the mixture onto the cake base. Place in the oven over an oven-proof bowl filled 2 fingers high with just boiled water. Bake for 1 hour 15 minutes or until just set and golden on top.
- Let the cake cool completely in the tin. Then, remove from the springform and store in the fridge until ready to serve.
Notes
- To make dehydrated orange slices, thinly slice 2 oranges, remove seeds, coat with sweetener and cinnamon, and bake at 90°C (200°F) for 2 hours until crisp; prepare 1-2 days in advance.
- If specific spices are unavailable, substitute pumpkin spice or mixed spice blends that contain ginger and cinnamon for the crust to maintain a wintery flavor.
- The dried orange slices are edible including the peel but can be excluded; an alternative topping is whipped cream flavored with orange extract and brandy plus pomegranate seeds.
- Adjust the size of the springform pan between 20-22 cm (8-9 inches) and bake the cheesecake in a water bath for moist, even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Total Carbohydrates | 6.4g | 2% |
| Protein | 7.8g | 16% |
| Fat | 29.7g | 46% |
| Saturated Fat | 11.7g | 59% |
| Cholesterol | 111mg | 37% |
| Sodium | 154mg | 6% |
| Potassium | 195mg | 4% |
| Fiber | 2.7g | 11% |
| Sugar | 2.2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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