| | Nectarine & orange cheesecakes
Nectarine & orange cheesecakes
Nectarine & orange cheesecakes 4.3-5 9
  • Calories: 2408 kj
  • Fat: 39g
  • Carbohydrates: 25g

How to Make:

  1. Brush four 3cm-deep, 10cm individual fluted tart tins with removable bases with melted butter to grease. Place biscuits in a thick sealable plastic bag. Seal and use a rolling pin to pound until finely crushed. Transfer to a bowl. Add melted butter, stir until well combined and divide among greased tins. Press firmly into base. Place in freezer until required.
  2. Place cream cheese, thickened cream and sugar in a bowl. Use an electric beater to beat for 2 minutes or until smooth and thick. Combine orange juice and orange brandy flavouring in a jug. With beaters running, gradually add orange mixture to cream mixture, 2 teaspoons at a time. Continue to beat for 1-2 minutes or until mixture thickens.
  3. Spoon mixture evenly into bases and smooth surface. Place in freezer for 20 minutes or until set (the filling will be soft but hold its shape).
  4. To serve, remove cheesecakes from tins and top with nectarine slices.
Time for preparing:
4 min.


  • Melted butter, to grease
  • 150g Granita biscuits (Arnott's brand)
  • 50g (2 1/2 tablespoons) butter, melted
  • 1 250g pkt light cream cheese, at room temperature
  • 60ml (1/4 cup) thickened cream
  • 2 1/2 tablespoons caster sugar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons liqueur-style orange brandy flavouring (Queen's brand)
  • 1 nectarine, halved, stone removed, thinly sliced crossways