Raspberry and Orange Thread Cheesecake

Raspberry and Orange Thread Cheesecake
30 Mins
Prep time
3 Mins
Cooking time
Serves 12

What you need

  • 1½ cups sweet biscuit crumbs 
  • 100g butter, melted 
  • 750g PHILADELPHIA Block Cream Cheese, softened 
  • 1¼ cups caster sugar
  • 250g raspberries, pureed and sieved 
  • Finely grated rind and juice of 1 orange 
  • 3 teaspoons gelatine dissolved in ¼ cup boiling water 
  • 1 cup thickened cream

Orange Threads

Preparation time: 15 minutes
Cooking time: 8 minutes

  • 2 oranges 
  • 1/2 cup sugar 
  • 1/4 cup water



How to make it

  1. COMBINE the biscuit crumbs, cocoa and butter then press into the base of a greased and lined 22cm round springform pan (ensure the paper extends 5cm above the top of the pan). Chill.
  2. BEAT the PHILLY and sugar with an electric mixer until combined. Stir in the raspberry puree, orange rind and juice and gelatine then fold through the cream.
  3. POUR the mixture over the prepared base. Refrigerate for 3 hours or until set. 
  4. DECORATE with Orange Threads and extra raspberries prior to serving.

Orange Threads

  1. USING a vegetable peeler remove the rind from the oranges in long strips.
  2. TRIM off any pith then slice the rind into long fine strips.
  3. COMBINE the sugar and water in a saucepan, stir over a medium heat until the sugar dissolves. Bring to the boil and cook without stirring for 3-4 minutes until syrupy then add the rind threads and cook for 2 minutes. Allow to cool. Remove threads form the syrup and drain. Use as required.