Spiced Orange and Blackberry Cheesecake
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  • Prep time 20 '
  • Total time 200 '


  • 12 ginger snap biscuit
  • 1 tsp cinnamon
  • 75 g melted butter
  • 500 g Philadelphia Light
  • 100 g low fat natural yogurt
  • 175 g caster sugar
  • 2 tsp vanillabean paste or the seeds from 1 vanilla pod
  • 2 drops vanilla extract
  • 2 oranges (zest of)
  • 2 tbsp plain flour
  • 1 lemon (juice of)
  • 150 g fresh blackberries
  • 2 egg yolks
  • 2 whole eggs
  • 150 g blackberries
  • 2 tbsp icing sugar


  • Preheat oven to 220 °C. Butter the inside and base of a 20-24cm cake tin. Line with a disk of parchment on the base only.
  • Make the base of the cheesecake by blitzing the biscuits to a chucky consistency, then add in the cinnamon and the melted butter. Pulse the ingredients together until fine.
  • Pour into the base of the cake tin and press down well creating an even base with no gaps. Leave this to set in the fridge.
  • Next, make the filling by placing the Philadelphia, sugar, vanilla beans and extract, orange zest and lemon juice into a food mixer or processor and beating until smooth and aerated. Then add in the flour and eggs one by one, mixing at all times. Finally add the low fat yoghurt.
  • Pour half of the Philadelphia mix onto the set base, followed by a scattering of the blackberries. Pour the rest of the Philadelphia mix on top and smooth over. Bang the cake tin on the surface to remove any bubbles.
  • The cheesecake now needs to be put into the preheated oven. Set the timer for 10 minutes. Then turn the oven down to 120 °C and cook for a further 30 minutes. After the cooking time is up, turn off the oven and leave the cheesecake to cool for 2-3 hours.
  • Once cooled it can be put into the fridge until you’re ready to serve.
  • Blitz the remaining blackberries with the icing sugar and pass through a sieve, serve this with the baked cheesecake.


Nutritional Information

Typical values Per Serving
Energy 1176.8 kj
Energy 281.0 kcal
Fat 14.0 g
Carb 33.1 g
Protein 7.3 g
Saturated fat 7.8 g
Salt 0.7 g
Dietary fibre 1.2 g
Sugars 26.1 g