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Orange Ricotta and Rosemary Cheesecake Flan

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Ingredients

100ml cream
1/2 cup honey
2 tablespoons freshly squeezed orange juice
6 sprigs rosemary
500g PERFECT ITALIANO ORIGINAL RICOTTA
200g RIVERINA FRESH GREEK STYLE YOGHURT
3 eggs
2 teaspoons finely grated orange rind
1 cup caster sugar
2 tablespoons honey, extra
1 cup water
2 oranges, thinly sliced
RIVERINA FRESH GREEK STYLE YOGHURT and icing sugar, to serve

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Method untested

Serving Size: Serves 8

1. Simmer cream, honey, orange juice and half the rosemary for 2 minutes. Cool for 15 minutes and remove rosemary.
2. Blend cooled mixture with ricotta, yogurt, eggs and orange rind in a food processor.
3. Pour into a baking-paper lined 24cm springform pan. Bake at 180°C for 50 minutes or until set. Allow to cool in oven.
4. Gently simmer sugar, extra honey, water, oranges and remaining rosemary for 30 minutes and cool. Turn out cheesecake and top with oranges, rosemary and syrup. Dust with icing sugar and serve with yoghurt.


Notes: Keep Syrupy Oranges refrigerated in a sealed container for 2-3 weeks, they are delicious served simply with *BRAND* GREEK STYLE YOGHURT.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series:

Segment: Simple Fresh Recipes

Chef: Riverina Fresh

Tags: Dessert, Egg, Simple Fresh

Rating:


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Orange Ricotta and Rosemary Cheesecake Flan

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