Orange Brandy Cheesecake

• Produce

  • 1 tbsp Ginger, ground
  • 1 1/2 Oranges, zest of

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 3 Cardamom, seeds
  • 1 tbsp Cinnamon
  • 1 pinch Cloves, ground
  • 1/2 tsp Nutmeg

• Nuts & Seeds

  • 100 g Almonds, ground
  • 200 g Pecans

• Dairy

  • 50 g Butter
  • 600 g Cream cheese, full-fat
  • 120 ml Double cream

• Beer, Wine & Liquor

  • 2 tbsp Brandy

• Other

  • 100g (1/2 cup granulated erythritol
  • 3 tbsp Erythritol such as sukrin gold
  • 1 tbsp Orange essence
  • dried orange slices, to decorate

Found on sugarfreelondoner.com

Description

Ingredients

• 200 g (1½ cup) pecans
• 100g (1 cup) ground almonds
• 50g (1/4 cup) butter
• 3 tbsp erythritol such as Sukrin Gold
• 1 tbsp ground ginger
• 1 tbsp cinnamon
• pinch of ground cloves
• ½ tsp nutmeg
• 3 cardamom seeds, husks removed
• 6 eggs
• 600g cream cheese, full fat (2 packets)
• 120 ml (1/2 cup) double cream
• 2-3 tbsp brandy
• zest of 1½ oranges, finely grated
• 1 tbsp orange essence
• 100g (1/2 cup) granulated erythritol
• fresh orange slices, to decorate
• dried orange slices, to decorate

Directions

• Optional: To make the dried orange slices, heat the oven to 90 degrees Celsius. Thinly slice 2 oranges, remove any seeds and lay out on a baking sheet. Sprinkle with 1 tbsp granulated erythritol such as Sukrin Gold and 1 tbsp cinnamon or mixed spice. Bake for ca 2 hours or until dried out and crisp. This can be done 1-2 days in advance.
• For the cake: Preheat the oven to 160 degrees Celsius. Line the base of a springform tin (20-24 cm diameter) with baking paper and grease the sides.
• Grind the pecans in a food processor. Melt the butter and mix the pecans, ground almonds, butter, 3 tbsp granulated erythritol and spices (ginger, cinnamon, cloves, nutmeg, cardamom seeds). If you do not have those exact spices, try using some pumpkin spice or mixed spice - they normally include ginger and cinnamon. This idea is to get a wintery vibe for the base.
• Press firmly into the base of the springform. This can be done with your fingers or the back of a spoon. Refrigerate for 15 minutes.
• Beat the eggs until creamy and fluffy. Add the cream cheese, double cream, brandy, orange essence and orange zest and mix until combined.
• Pour the mixture onto the cake base. Place in the oven over an oven proof bowl filled 2 cm high with just boiled water. Bake for 1 hour 15 minutes until just set and slightly browned on top.
• Let the cake cool completely in the tin. Remove from the springform and store in the fridge until ready to serve.
• Before serving, decorate with some more orange zest and the dried orange slices. This way they stay nice and crisp.