Ricotta Cheesecake with Orange (Gluten Free Baked Cheesecake & Low Fat)

Serves 12 cup cakes

Crust

1. 50gram butter, melted, plus extra to grease
2. 200gram rice cookies, in Australia you can get Arnotts Rice Cookies. 
3. 1 medium egg white, lightly beaten

Orange candied

1. 3 cups of water
2. 3 cups of sugar
3. 2 oranges, 1/4 inch of top and bottom cut off

Ricotta Filling

1. 500g Ricotta Cheese
2. 250g Cream Cheese
3. 150g Caster Sugar
4. 1 tbsp Cornflour
5. 3 large eggs
6. Finely grated zest of 1 orange
7. Coarsely chopped of the candied orange rinds
8. 2-3 tbsp Grand Marnier or Cointreau or any type of orange liquer, to taste
9. 1/2 tsp ground cinnamon

Oranges in Syrup (Optional)

1. 4 large navel oranges
2. 50gram caster sugar
3. 60ml Grand Marnier or Cointreau or any type of orange liquer

 Method

Make the Orange Candied first , it can be prepared the day before.

• 
  
  Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• 
  
  Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• 
  
  Transfer to sheet of foil. Let stand until is dry, 1 to 2 days. DO AHEAD Wrap and freeze up to 2 months.

Baking the cup cakes

1. Heat the oven to 150° C./Gas 2. Lightly butter 12 holes cup cake / muffin tin.
2. For the crust, break up the biscuits and whiz in a food processor to fine crumbs. Add the melted butter and pulse until the mixture comes together. Tip into the prepared tin and press down firmly with the back of a spoon to create a neat crust.
3. Bake the crust for 10-12 minutes until lightly browned. As you remove it from the oven, brush the crust with the egg white. Leave to cool slightly. Clean the processor.
4. For the ricotta filling, whiz all the ingredients except the orange candied rind in a food processor until well blended. You may need to stop the machine to scrape down the sides once or twice. Then stir in the orange candied rind into the mixture. Pour the filling over the crust and bake for 15 to 20 minutes until it has just set around the edges but is still quite runny in the middle.
5. Turn off the heat but leave the cheesecake in the oven to cool slowly; the filling will continue to set as it cools. Leave until completely cooled, preferably overnight.
6. To prepare the oranges if serving, cut away the peel and pith, then slice into rounds and place in a bowl. Heat a heavy-based frying pan until hot, add the sugar and let it caramelise over a high heat. Protecting your hand (as the mixture will splutter), add the liqueur and a small splash of water. The caramel may harden, but it will soften and return to a syrup as you stir over a low heat. Pour over the orange slices and toss to coat.
7. To serve, run a knife around the cheesecake and unmould onto a plate. Serve with the oranges in syrup if desired.