Orange Cinnamon Cheesecake
Prep Time
45 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs

A light, baked French-style version to the American classic with orange and cinnamon and topped with macarons, cape gooseberries and pomegranate seeds for a winter treat. Inspired by Thoumieux, Paris.

Course: Dessert, teatime
Cuisine: American, French
Servings: 6
Author: Jill Colonna
Biscuit base:
  • 260 g / 9.5oz plain flour type 55
  • 110 g / 4oz butter 1 unsalted
  • 55 g / 2oz icing/powdered sugar
  • 1 egg
  • 1 g salt
  • 1 g orange and lemon zest
  • I added 1 tsp ground cinnamon
  • 65 g / 2.25oz butter 2
  • 35 g / 1.25oz soft brown sugar
Cream Cheese:
  • 400 g / 14oz Philadelphia cream cheese room temperature
  • 50 g /1.75oz sugar
  • 55 g / 2oz single cream
  • 1 egg yolk
  • 2 eggs
  • I added the zest of half an unwaxed orange
  • Rose petals coriander and parsley flowers, quenelles de mascarpone, almond streusel (According to the winter season, I instead used physallis, pomegranate jewels and my leftover macarons - over to your imagination!)
  1. Make a shortcrust pastry with all the ingredients except the Butter 2 and soft brown sugar.  Bake the pastry then, using a paddle beater of a mixer, break up into pieces when cool. (I mixed all the ingredients to a crumb consistency like shortbread and baked in the oven at 160°C fan /180°C for about 15 minutes). Add the Butter 2 and brown sugar.  Mould 300g of the cheesecake biscuit round by 16cm diameter.  Set aside.
  2. To make the cream, mix the Philadelphia cheese with the sugar then gradually add the yolk, eggs and cream together.
  3. To finish, pour the cream mix over the base and bake at 90°C for about 1 hour 15 minutes.  Leave to cool in the fridge.  Just before serving, decorate with the above suggestions.
Recipe Notes

Jill Colonna