Orange-Flower Cheese Tart

Cheesecake were originally in a pastry case, but I prefer a biscuit crumb base. However, do try both and see which you like. Orange-flower water was substituted for rose water in some. English dishes towards the end of the 17 century. Few gardens had fallen orange blossoms to make this scented water, so it was usually imported from France or Portugal. Both orange-flower and rose-water continued in popularity as food flavourings all through the 18th century, but then lost favour. Recently, there has been a renewed interest and they can be brought at grocers or chemists. Cream cheese has been made in Britain since Roman times and a cheesecake of a similar recipe dates back to the 17 century, it’s not, as some people may imagine, a modern invention from North America. Bake this tart the day before serving.


225g (8oz) digestive biscuit

225g (8oz) butter

700g (1lb 9oz) cream cheese

225oz (8oz) castor sugar

3 eggs

1 tsp orange-flower water

1 level tbsp grated orange rind

150ml (1/4 pint) soured cream fresh orange slices, for decorating


Put the biscuits in a plastic bag and crush with a rolling pin. Melt 115g (4oz) butter and mix together with biscuits crumbs in a mixing bowl, press into a 23cm (9in) spring-release cake tin to cover the base. Refrigerate while making the filling.

In a large mixing bowl, beat the cream cheese until smooth. Slowly beat in sugar until evenly blended. Add the remaining butter, melted in a small saucepan, and the beaten eggs, orange-flower water and grated orange rind. Continue beating until the mixture is really smooth. Pour into the chilled crumb base. Bake in the centre of a preheated oven at 150°C, 300°F, gas Mark 2 for 45 minutes, turn off the oven but leave the cheesecake in the oven for a further 30 minutes. Remove from the oven and cool. Leave in a cool place overnight if possible.

To serve. Remove the sides of the tin and loosen the cheesecake from the base with a palette knife. Slide it on to a plate and spread the top with soured cream. Decorate with fresh orange slices.

Author: Sara Paxton-Williams

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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