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Lucy Ackroyd
Mar 18, 20232 min read

Orange Cheesecake with Strawberry Compote

Crunchy base, creamy filling and tangy topping.


This is a delightful dessert for summer. I actually prefer the texture of a no-bake cheesecake compared to a baked one. I love how creamy and soft they are. Plus, you don't have to bake them or wait for them to cool down, so that is a win in my book. I've also used granola as a base here because sometimes I just don't have the right kind of biscuits in the cupboards. Granola is lovely, it's crunchy and nutty which works perfectly here.


I love the combination of orange and strawberries - it's a lovely twist on the lemon cheesecake and also looks stunning. This is perfect for a dinner party when you've got limited time.


Orange Cheesecake with Strawberry Compote

Serves 8

Ingredients

Base

  • 100g granola (or 80g digestive biscuits, crushed)

  • 30g butter, melted

Filling

  • 300g cream cheese

  • 50 g icing sugar

  • 1 orange

  • 150ml double cream

Compote

  • 200 g strawberries, halved

  • 2 tbsp caster sugar

  • 2 tbsp water

  • 2 tbsp lemon juice (or the rest of the orange juice)

  • 2 tsp cornflour

(notes, substitutions and variations found below the method)

Method:

  1. Preheat the oven to 180oC/160oC (fan)

  2. Place the granola in a food processor and pulse until broken down a little. Add the butter and pulse until the mixture starts to hold together when pinched. Tip into an 8 inch/20 cm loose-bottom tart tin and level with a metal spoon.

  3. To make the filling beat together the cream cheese and icing sugar for 30 seconds. Add the zest of the orange and half of the juice.

  4. Add the cream and beat until it thickens and has the texture of whipped cream. Then pour into the tart case and level with a spoon. Place in the fridge while you make the compote

  5. To make the strawberry compote, place the straweberries, sugar, water and orange/lemon juice in a saucepan and simmer for 5 minutes. In a little dish mix the cornflour with 2 tsp of cold water together, add to the strawberries and stir for 2 minutes until the sauce has thickened. Allow to cool them pour on top of the cheesecake. Leave to set for 1.5-2 hours.

  6. Top with strawberries and serve.

Notes, substitutions and variations

  • Cream cheese: Only full fat will do – if you’re going to make cheesecake, just go the whole hog. Light cream cheese often splits because of it’s water content.

  • Cream: whipping cream would be fine, but do not be temped to use single cream. This won’t work.

  • Icing sugar: caster will also work, just make sure it’s really dissolved.

Variations:

  • Citrus: Lemon, lime or even grapefruit are lovely replacements for orange

  • Cordial: Add flavoured cordials too.

  • Jam: Swirl through strawberry jam before popping it in the fridge.



 

//Orange Cheesecake with Strawberry Compote//

A twist on the traditional lemon cheesecake. Aromatic orange cheesecake with a glistening, garnet coloured glaze on top. It's so easy and incredibly delicious. I also use granola in the crust as an alternative to the traditional biscuit base but you could go with the traditional base if you fancy that.


Recipe link in my bio


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