250g cream cheese
125g ricotta cheese
1/4 cup sugar
1 cup thickened cream
2/3 cup sour cream
2 tablespoons plain flour
Zest of 2 oranges
1 tablespoon orange juice
To make caramel sauce topping:
1/2 cup orange juice
1/2 cup brown sugar
1/2 cup white sugar
Preheat the oven to 160 degrees C and lightly grease a springform cake tin.
Slice the topping's 3 oranges to make orange discs. Place the orange juice and brown sugar into a bowl, stir well, and add the orange slices. Set this aside to stand while you make the rest of the cheesecake.
To make the base:
Crush the chocolate biscuits. Place the crushed biscuits in a mixing bowl with the sugar. Stir to combine.
Place the butter in a microwave safe bowl and melt the butter, removing the bowl from the microwave every 30 seconds to stir the butter until smooth and completely melted.
Pour the butter over the crushed biscuits and stir well to combine.
Pour the biscuit and butter mixture into the prepared cake tin. Use a spoon to press the biscuit mixture over the base (and up the sides - optional).
Refrigerate while you make the filling.
To make the filling:
Place the ricotta cheese, cream cheese, cream, sugar, sour cream, flour, eggs, orange zest, and orange juice into a mixing bowl. Beat with an electric mixer (or food processor) until smooth.
Pour the filling over the chocolate biscuit base and use a spoon to distribute the filling evenly.
Bake for 50 minutes, or until firm.
Cool the cheesecake in its tin.
To make a caramel topping:
Place 1/4 cup water and the caster sugar in a saucepan. Heat over a low heat, constantly stirring, to dissolve the sugar.
Bring the sugar to the boil, then lower the heat and simmer until the syrup becomes golden.
Drain the orange slices and layer these over the top of the cooled cheesecake. Pour the sauce over the top and serve straight away.