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Orange, Ricotta and Rosemary Cheesecake Flan

Serves 6-8


  • 100ml Australian cream
  • 1/2 cup honey
  • 2 tablespoons fresh orange juice
  • 2 sprigs rosemary
  • 500g Australian ricotta
  • 200g Australian Greek style yogurt
  • 3 eggs
  • 2 teaspoons finely grated orange rind
  • icing sugar and Australian Greek style yogurt, to serve
  • Syrupy Oranges
  • 1 cup caster sugar, extra
  • 2 tablespoons honey
  • 1 cup water
  • 2 oranges, thinly sliced
  • 3 sprigs rosemary, extra, broken into clusters
Download Recipe (PDF)


  1. 1. 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.
  2. 2. Process cooled mixture with ricotta, yogurt, eggs and orange rind. Pour into a baking paper lined 24cm springform pan. Bake at 180°C for 50 minutes or until set, cool in oven.
  3. 3. 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.
  4. 4. 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.

Tips / Handy Hints

Keep Syrupy Oranges refrigerated in a sealed container for 2-3 weeks, they are delicious served with other cakes, yogurt or cream.


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