Orange, ricotta and rosemary cheesecake flan

This light, fluffy orange cheesecake flan is the perfect accompaniment to your afternoon tea. 

Serves: 6-8

Ingredients:

• 100ml cream
• ½ cup honey
• 2 tablespoons fresh orange juice
• 2 sprigs rosemary
• 500g ricotta
• 200g Greek style yogurt
• 3 eggs
• 2 teaspoons finely grated orange rind
• icing sugar and Australian Greek style yogurt, to serve
• Syrupy Oranges
• 1 cup caster sugar, extra
• 2 tablespoons honey
• 1 cup water
• 2 oranges, thinly sliced
• 3 sprigs rosemary, extra, broken into clusters

Method:

1. Bring cream, honey, orange juice and rosemary sprigs to a gentle simmer for 2 minutes. Remove from heat and stand for 15 minutes, until cooled slightly. Remove rosemary sprigs.
2. Process cooled mixture with ricotta, yogurt, eggs and orange rind. Pour into a baking paper lined 24cm springform pan. Bake at 180°C for 50 minutes or until set, cool in oven.
3. For Syrupy Oranges, bring sugar, honey and water to a simmer, add oranges and rosemary clusters, gently simmer for 20 minutes. Cool oranges in the syrup.
4. Remove cheesecake from pan and slide on a serving platter. Top with oranges, rosemary clusters and some of the syrup. Serve with yogurt and a dusting of icing sugar.

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Recipe courtesy of Legendairy. Visit their site for more delicious food ideas. 

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