Orange and honey cheescake with a twist

You might think that cheesecake has to be heavy and fatty. A lot of people might even like the heaviness of the overload of cream cheese, but I personally look for the lighter tastes and the less fatty options.Delicious and light chocolate and cointreau cheesecake The good news is, you can have a stunning low-fat cheesecake, if you have kwark. This magical Dutch dairy product is really skinny but thick and creamy, it doesn’t have the sourness of the yoghurt. If you can’t get it you can exchange it with low-fat greek yoghurt.

Light chocolate orange cheesecake

I made this one for a dear friends birthday, so I doubled a singe portion and baked it in a 27 cm cake form so that it could be served easier for more people. You can halve the portion and bake it in a 24 cm cake form, it would make a taller cake.

You can create crispy, crumbly cookies, with a bit drier consistency. It balances the rich, oily almond, and takes up the moisture of the filling easier than if you would only use almonds for the crust. The honey and orange gives your light filling a deep, sweet taste that is completed with the creamy marbled dark chocolate baked on top.

Light cheesecake with Cointreau and honey

Ingredients (for 20 slices):


  • 120g rice flour
  • 60+10g butter (on room temperature)
  • 1egg
  • 2 tablespoons sugar
  • 60g grated almonds


  • 1000g kwark
  • 250g honey
  • 1 orange
  • 4 tablespoons Cointreau (orange-flavoured liqueur)
  • 6 eggs
  • 2 tablespoon vanilla sugar or vanilla extract

To marble:

  • 70g dark chocolate
  • 50 ml cream

First make the crust. I made really simple rice cookies, but you can use 200 grams of cookies of your choice if you want to skip this step. To make your own cookies preheat oven on 180°C, mix rice flour with 60 grams of butter using your hands (try to crumble butter into flour) then add the egg and sugar, and mix until smooth. Spread dough on a baking sheet and bake for 10 minutes. Let it cool for 10 minutes, then crumble it with your hands into a large bowl, add almond and the rest of the butter, mix until combined. Preheat the oven again to 180°C, line the bottom of a 27 cm springform and spread the dough on the bottom, make the surface reasonably smooth and even by pushing with your fingers.

You can start the filling while the crust is in the oven. With a mixer combine kwark with honey, the grated zest of the orange and the juice of half of the same orange, Cointreau, vanilla sugar and add the eggs one-by-one while still mixing. In a medium pan heat up some water and in a small pan on top of the medium one melt the chocolate and add the cream slowly. Let it cool down a little on room temperature before you decorate with it.

When the crust is ready pour the dough in the form and decorate it with the still molten chocolate (it needs to be fluid, if it got hard you can carefully melt it on steam again or add more cream). With a spoon put dots of the chocolate on the filling and marble it by drawing through the dots with the back of a spoon.

Bake it for 50 minutes and then let it cool for 4 hours on room temperature and then put it in the fridge for one night (or at least 8 hours).


One thought on “Orange and honey cheescake with a twist

  1. Pingback: Dates and nectarine cheesecake | paint-the-plate

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