for 12 pieces

Base

200 g	hazelnut sticks
60 g	butter

Cream cheese mixture

600 g	double cream cheese (e.g. Filona)
80 g	sugar
3	eggs
1	blood orange, rinsed with hot water, dabbed dry, use grated zest and juice
1 tbsp	Maizena cornflour
1 ½ tbsp	poppy seeds

To bake

2	blood oranges, segmented

How it's done

Base

Blitz the biscuits in a food processor. Mix in the butter. Spread the mixture over the bottom of the prepared tin, press down firmly with the base of a glass.

Cream cheese mixture

Place the cream cheese in a bowl along with all the other ingredients up to and including the poppy seeds, mix using the whisk attachment on a mixer. Spread the mixture over the biscuit base.

To bake

Approx. 35 mins. in the centre of an oven preheated to 160 °C. Remove from the oven, top with the orange segments. Bake for a further 15 mins. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool.

Show complete recipe