Marmalade cheesecake

  • Portion size: Serves 12
  • Hands-on time 30 min, oven time 45-50 min
  • Difficulty: easy

This baked yogurt cheesecake is made with rich ingredients, but the lack of a base means it’s actually a lot lighter than many other recipes. Gill Meller uses his own seville orange and fennel seed marmalade, but you could of course use any good-quality bitter marmalade you like.

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Ingredients

  • Butter for greasing
  • 4 medium free-range eggs, separated
  • 100g golden caster sugar, plus extra to sprinkle
  • 250g natural full-fat yogurt
  • 250g full-fat cream cheese
  • 35g plain flour
  • 4-6 tbsp marmalade
  • 1 tsp fennel seeds

You’ll also need…

  • Electric mixer; deep 20cm cake tin, lightly greased
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Method

  1. Heat the oven to 170°C/150°C fan/gas 3½. Using an electric mixer, whisk the egg yolks in a large mixing bowl with 75g of the sugar until thick and pale – about 5 minutes.
  2. Beat the yogurt and cream cheese together in a separate large bowl, then fold in the egg yolk mixture using a spatula, along with the flour and half the marmalade.
  3. In a separate large clean mixing bowl, use an electric mixer (clean the beaters first) to whisk the egg whites and the remaining sugar until the mixture forms soft peaks. Use a metal spoon to fold the sweetened whites gently into the cream cheese and yogurt mixture. Spoon the mixture into the prepared tin and level it off. Using a small spoon, swirl the remaining marmalade through the mixture.
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  5. Sprinkle the top with the fennel seeds and a little extra sugar, then bake on the middle shelf of the oven for 45-50 minutes until a skewer pushed into the centre comes out clean. Remove the cheesecake from the oven and leave to cool completely before slicing.

Nutrition

  • 151kcals Calories
  • 7.2g (4g saturated) Fat
  • 5.2g Protein
  • 16.3g carbs (14g sugars) Carbs
  • 0.2g Fibre
  • 0.3g Salt

Make Ahead

Leftover cheesecake will keep covered and chilled for up to 3 days.

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