Keto Orange Cheesecake

Name: Orange Cheesecake With Brandy
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1.5 cup pecans (200g); 1 cup almond flour (100g (I used ground almonds)); 1/4 cup butter (50g, melted); 3 tbsp granulated sweetener; 1 tbsp ground ginger; 1 tbsp cinnamon; 1/2 tsp nutmeg; 3 cardamom husks (shells removed, seeds only); 6 eggs; 21 oz cream cheese (600g, full fat ); 1/2 cup heavy cream (120ml); 2-3 tbsp brandy; zest of 1 1/2 oranges (finely grated); 1 tbsp orange extract; 1/2 cup powdered sweetener (100g); dried or fresh orange slices, orange zest

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This fragrant and creamy keto orange cheesecake with brandy is a showstopper cake to crown a festive meal or mark a special occasion. It is sugar free, low carb and gluten free.

An orange cheesecake with dried orange slices.

You won't believe how easy it is to make this zesty orange brandy cheesecake! I always serve it during winter, when oranges are at their best. The citrus flavor takes this baked cheesecake to the next level.

If you like citrus desserts, also take a look at my keto orange cake and this keto lemon cheesecake.

This is one of the first recipes I posted on my website. I have just republished the post with more tips and tricks to help you make it perfectly.

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Why You'll Love This Recipe
Ingredients
Instructions
Serving Suggestion
Variations
Recipe FAQs
Storage
More Fruity Cheesecake Recipes
Recipe

Why You'll Love This Recipe

So simple. I mixed both the crust and the filling in my Vitamix. If you don't have a high-speed blender, just use a large mixing bowl and electric mixer.

Secretly low carb and keto. I used a zero-carb sugar substitute to sweeten the cake. You won't be able to tell the difference. I have served this cake to friends and family and they couldn't believe it was sugar free! Also, the crust is naturally gluten-free because it is made from nuts. No Graham Cracker crust here - we are only using wholesome ingredients.

Refreshing. This is the best way I can describe this cheesecake. The citrus notes of the orange are like a ray of sunshine on a cold winter's day. It's pure joy on a plate. Just like that Creamsicle you used to love as a kid!

Ingredients

Here are the ingredients you'll need for a keto orange cheesecake recipe.

CRUST

Pecans - I simply grind pecan halves
Almond Flour - I used ground blanched almonds
Butter - Melted. Can be salted or unsalted.
Granulated sweetener - I used a golden erythritol blend by Sukrin, which is a brown sugar alternative.
Spices - Cinnamon, ginger, nutmeg, cardamom

FILLING

Eggs
Cream Cheese - Full fat works best. My go-to for cheesecakes is Philadelphia, because it is just so smooth, even straight from the fridge.
Heavy cream
Brandy - An orange liqueur such as Cointreau or Grand Marnier would also work well. However, it is not essential for the recipe.
Orange zest - freshly grated
Orange extract
Powdered sweetener - For a smooth cheesecake filling, the sweetener must be powdered. You can use erythritol monk fruit blends, allulose, Bocha Sweet or xylitol.

You can powder granulated sweetener in a food processor.

Instructions

Let's get started! First, we make the base.

STEP 1

Grind the pecans in a food processor to flour. Add the melted butter, almond flour, sweetener and spices and blend until combined.

STEP 2

Press the crust mixture firmly into the base of a parchment paper-lined springform. This can be done with your fingers or the back of a spoon. Refrigerate while you make the cheesecake filling.

Now, on to the filling!

STEP 3

Beat the eggs until creamy and fluffy. Then, add the cream cheese, heavy cream, sweetener, brandy, orange extract and orange zest and mix until well- combined. Taste and add more sweetener it needed!

STEP 4

Pour the filling onto the crust. Place the springform in the oven above an oven-proof-bowl filled 2 fingers high with just boiled water. The steam from the water prevents the cake from splitting. This is an ESSENTIAL step!

STEP 5

Bake for 1 hour 15 minutes or until just set and golden on top.

Katrin's Top Tips

#1 If the cake is golden, but not done yet, lightly cover the top with aluminium foil. This prevents over-browning.

#2 The cake should be set fully at the top, but still be jiggly inside. It will firm up as it cools.

#3 Let the cake cool completely in the springform. Then, carefully run a knife around the edges before releasing the cake.

#4 This is a great recipe to make a day ahead. Simply store the cake in the fridge and remove it 30 minutes before serving to bring it to room temperature.

Serving Suggestion

I served the orange cheesecake with dehydrated orange slices, fresh orange slices and more freshly grated orange zest.

You can make the orange slices a day or two before and they taste incredible, including the peel. They also have the most wonderful fragrant scent. I have added the recipe in the notes of the recipe card.

You could also serve it with whipped cream and a spoonful of my sugar free orange marmalade!

Variations

Spices: If you do not have all of the spices to hand, leave one out or sub with a spice mix such as pumpkin spice. If you want to make the recipe during summer, omit the spices and add ½ teaspoon of vanilla extract instead.

Crust: Other nuts such as walnuts or hazelnuts would taste good, too. You can also make the base with just almond flour, which I did for this keto chocolate cheesecake.

A slice of orange cheesecake on a plate.

Recipe FAQs

Can I powdered sugar instead?

The recipe works with regular sugar. But it is much healthier with a sugar free sweetener!

What if I don't have a springform?

Springforms are ideal for baked cheesecakes (and also for no bake cheesecakes!) because they allow you to release the cake with ease. But if you don't have a springform, use a loose-bottom cake pan instead. Line the bottom with parchment paper and grease the sides well. Cool the cake fully in the fridge, then cut around the edges and carefully lift it out of the pan.

How do I make a no bake orange cheesecake?

You would need to omit the eggs and whip the heavy cream to soft peaks. Then, fold in the cream at the end. Another method is to set the filling mixture with gelatine. However, if you want to make a simple no bake orange cheesecake, I recommend using the recipe for my sugar free cheesecake and add the orange extract plus zest to that.

Storage

Like all cheesecakes, it is essential that you store this orange cheesecake in the fridge. In an airtight container, it stays fresh for up to 4 days. After that, the crust starts to go a little soggy.

You can also freeze cheesecake for up to 3 months. I like to slice it first and freeze the slices separately. That way, I can defrost one portion at a time.