This is my other cheeseless cheesecake that I have just been dying to share. After the strawberry lemonade cheesecake turned out so well, I decided that I had to make another one. Only I wanted it to be bigger and better than before. I like chocolate with almonds and oranges, so why not put them together and see what happens. I must say it turned out beautifully.
I also needed to find a use for my new 9-inch springform pan. No more tinfoil this time!
So I decided to make an Orange and Almond Cheesecake with a chocolate crust made from some leftover Aldi brand Chocolate Krave (I think it’s called Choco Pillows). It had already gone soft and slightly stale and true to my nature, I needed to find a use for it as I knew no one was going to eat it again.
This cheesecake is delicious and I love how the orange and almond flavours work so well together. Seriously you will not be disappointed by this cheesecake. Make sure to remove it from the oven while the centre is still slightly moist and custard-like as otherwise you could overbake it and end up with a grainy cheesecake.
Because of how liquidy the batter is, the crust will get soggy, but just make sure there are no holes in it, because otherwise the cheesecake batter will go through the holes and make it even more soggy. If you can, try and make it stretch to the end of the pan. I’d suggest using an 8 inch springform pan if you have one for a thicker crust and to avoid holes.
As always the full nutritional information can be found at the bottom of the recipe and please comment and tell me what you think!
Orange and Almond Cheesecake with Chocolate Cereal Almond Crust
Adapted from: My Strawberry Lemonade Cheesecake
Prep time: 20 mins
Cook time: 35 mins
Total time: 3 hours 55 minutes
Yield: 8 slices
Serving size: 1 slice
Calories per slice: 264 calories (with full fat Greek yoghurt)
Crust (Inspired by: Chocolate Covered Katiel Healthy Graham Cracker Pie Crust)
- 200g chocolate hazelnut cereal/ cereal
- 5ml almond extract
- 1 tbsp butter
- 45-60ml milk
- Pinch of salt
- 5ml/1 tsp orange extract
- 5ml/ 1 tsp almond extract
- 480g greek yoghurt (either low fat or full fat, use non-fat at your own risk as it may crack)
- 8g/ 1 tbsp cornstarch
- 2 eggs
- 3/4 cup low calorie sweetener/ stevia
- 1/4 tsp salt
- 5ml lemon juice
- 1 tsp orange zest
- 1 large orange
- 3 small oranges/ mandarin oranges
- 30-45ml/ 2-3 tbsp honey or liquid sweetener
- 4g cornstarch
- 50ml water
- 2 large squares dark chocolate with almond/ orange pieces (optional)
1. Preheat oven to 180°C/ 160°C fan assisted or 350°F and lightly grease a 8 or 9 inch circular springform pan.
2. Mix together all of the crust ingredients except the milk in a food processor or blender and add milk by the tablespoon until the dough sticks together and can form a ball.
3. Press down the crust into the pan, making sure to press down right to the edges and avoid making any holes in the crust.
4. Bake for 12-15 minutes or until the crust is set, making sure to turn halfway through and leave to cool.
1. Whisk together the yoghurt, cornstarch, lemon juice, sweetener, eggs and salt until mixed, being careful not to overbeat the eggs.
2. Separate the mixture equally into two bowls and add the almond extract to one and the orange extract and orange zest to the other.
3. Pour one bowl on top of the crust and spread to cover the bottom.
4. Pour the other bowl on top of the crust and other filling and using a spoon, spread the mixture around in a swirling motion to incorporate the two layers without mixing them together too much.
5. Place in the oven for 30-35 minutes, removing when the centre is still slightly moist and custardy, but everything else has set. To prevent browning, you can cover with aluminium foil and check on it to make sure it is not burning.
6. While the cake is baking, prepare the topping.
7. Once baked, leave to cool on a rack in the pan until cool enough to refridgerate and either cool in the fridge for 2-3 hours or overnight.
8. Once chilled and set, spread the topping over the cheesecake and grate the chocolate over it.
9. Top with the mandarin slices and serve.
1. Peel a large orange and remove the seeds. Place in a bowl with the honey
2. Microwave on high for 3-4 minutes or until the orange has broken down and released its juices.
3. Make a slurry of the corn starch and water and add to the orange mixture in the bowl.
4. Return to the microwave and microwave on high in 30 second intervals for 2-3 minutes, stirring in-between intervals. Take care not to burn yourself here as the bowl will be extremely hot. I’ve made this mistake a few times and it isn’t pleasant.
The nutritional information is calculated using full fat Greek yoghurt, low calorie sweetener and the crust as described above in the recipe. Any alterations will affect the calorie count.
Calories: 264 calories
Saturated fat: 5.3g
2% Greek yoghurt can work here, but I haven’t tried with fat free yoghurt. Other recipes have described cracking with fat free yoghurt, but the addition of an extra tsp or two of cornstarch may prevent that. However, I cannot vouch for this as I haven’t tried it and I used full fat Greek yoghurt to make this.
The topping can be changed with your favourite topping and the crust can also be altered. Although if you do change the topping, using a chocolate crust and adding the almond extract to whatever crust you decide to use will give the cheesecake a delightful flavour as the almond and orange really work well together.