Preparation time:20 minutes
Cooking time: 1 hour 10 minutes + standing time
Serves: 6-8

Method

Bring cream, honey, orange juice and rosemary to a gentle simmer for 2 minutes. Remove from heat and stand for 15 minutes, until cooled slightly. Remove rosemary.

Blend cooled mixture with ricotta, yogurt, eggs and orange rind in a food processor. Pour into a lined 24cm springform pan. Bake at 180°C for 50 minutes or until set. Allow to cool in oven.

For oranges, bring sugar, honey and water to a simmer, add oranges and rosemary, gently simmer for 20 minutes. Allow the oranges to cool in the syrup.

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.

Food 4 Life: Friday, 1st May 2007

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