Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from

Baked Citrus and Rosemary Cheesecake


250g tennis biscuits
150g melted butter
500g plain cream cheese
¾ cups caster sugar
2 tsp grated lemon rind
2 tsp grated orange rind
3 eggs
30ml fresh orange juice
30ml fresh lemon juice
½ bunch rosemary


Preheat oven to 160°C.

Finely crush biscuits.

In a pot, add butter and rosemary. Slowly heat butter until melted (do not boil or burn). Allow rosemary to infuse for 10 minutes before removing sticks. Add melted butter to the biscuits and combine. 

Grease an oven pan (preferable dimensions: 6cm deep, 20cm round) Using a springform pan will be an advantage after baking – the cake can be more easily removed. Press mixture over the base and sides of pan. Refrigerate for 15 minutes. 

Beat cream cheese, 1/2 cup sugar and citrus rind together until smooth. One at a time, add the eggs, beating until combined before adding the next one. Add citrus juice – beat for a few more moments.

Pour mixture onto prepared base. Place in oven and bake for 50 minutes to 1 hour – until mixture is just set.

Refrigerate until cold. 

Topping: Peel and cut 2 oranges. In a pan, heat 1/4 cup sugar, 1tsp vanilla essence and add oranges. Let simmer for a few minutes – do not let sugar burn. 

Top cheesecake with a spoonful of orange syrup mixture and enjoy!

Thank you for your time.
Website made with love by those who harvest.