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0 from 45 votes

Orange Cheesecake With Brandy

A showstopper cake to crown a festive meal or mark a special occasion. This spiced orange cheesecake is sugar free, low carb and gluten free

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 16
Calories: 319 kcal
Course: Dessert
Cuisine: British

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 eggs
  • 21 oz cream cheese 600g, full fat
  • ½ cup heavy cream 120ml
  • 2-3 tablespoon brandy
  • zest of 1 ½ oranges finely grated
  • 1 tablespoon orange extract
  • ½ cup powdered sweetener  100g
To Decorate
  • dried or fresh orange slices, orange zest

Instructions

    Cup of Yum
  1. Line the base of a springform tin (20-22 cm diameter, 8-9 inch) with baking paper and grease the sides.
Crust
    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat the oven to 160 Celsius / 320F electric.
Filling
  1. 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.
  2. 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.
  3. Let the cake cool completely in the tin. Then, remove from the springform and store in the fridge until ready to serve.

Notes

  • Dehydrated orange slices: Preheat the oven to 90 Celsius. Thinly slice 2 oranges, remove any seeds and lay out on a baking sheet lined with parchment paper. Sprinkle with 1 tablespoon of sweetener and 1 tablespoon of cinnamon. Bake for 2 hours or until dried out and crisp. This can be done 1-2 days in advance.
  • Preheat the oven to 90 Celsius. Thinly slice 2 oranges, remove any seeds and lay out on a baking sheet lined with parchment paper. Sprinkle with 1 tablespoon of sweetener and 1 tablespoon of cinnamon. Bake for 2 hours or until dried out and crisp. This can be done 1-2 days in advance.
  • Crust: If you do not have the exact spices listed, substitute with pumpkin spice or mixed spice - they normally include ginger and cinnamon. This idea is to get a wintery vibe for the base.
  • Crust: If you do not have the exact spices listed, substitute with pumpkin spice or mixed spice - they normally include ginger and cinnamon. This idea is to get a wintery vibe for the base.
  • Topping: The dried oranges can be eaten including the peel and are well worth the effort. I can understand though that not everyone wants to spend the time. Alternatively, you could top the cake with whipped cream, orange zest and pomegranate seeds. Add orange extract and a teaspoon of brandy to your whipped cream! I have not included the orange slices in the nutrition calculation.

Nutrition Information

Calories 319kcal (16%) Total Carbohydrates 6.4g Protein 7.8g (16%) Fat 29.7g (46%) Saturated Fat 11.7g (59%) Cholesterol 111mg (37%) Sodium 154mg (6%) Potassium 195mg (6%) Fiber 2.7g (11%) Sugar 2.2g (4%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 319

% 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.