100ml Australian cream
1/2 cup honey
2 tablespoons fresh orange juice
2 sprigs rosemary
500g Australian ricotta
200g Australian Greek style yogurt
2 teaspoons finely grated orange rind
icing sugar and Australian Greek style yogurt, to serve
1 cup caster sugar, extra
2 tablespoons honey
1 cup water
2 oranges, thinly sliced
3 sprigs rosemary, extra, broken into clusters
- Bring cream, honey, orange juice and rosemary sprigs to a gentle simmer for 2 minutes. Remove from heat and stand for 15 minutes, until cooled slightly. Remove rosemary sprigs.
- Process cooled mixture with ricotta, yogurt, eggs and orange rind. Pour into a baking paper lined 24cm springform pan. Bake at 180C for 50 minutes or until set, cool in oven.
- For Syrupy Oranges, bring sugar, honey and water to a simmer, add oranges and rosemary clusters, gently simmer for 20 minutes. Cool oranges in the syrup.
- Remove cheesecake from pan and slide on a serving platter. Top with oranges, rosemary clusters and some of the syrup. Serve with yogurt and a dusting of icing sugar.
Tip: Keep Syrupy Oranges refrigerated in a sealed container for 2-3 weeks, they are delicious served with other cakes, yogurt or cream.
See more at legendairy.com.au