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A showstopper cake to crown a festive meal or mark a special occasion. This rich and creamy spiced orange brandy cheesecake is sugar free, low carb and gluten free.

Orange Cheesecake with brandy

A showstopper cake to crown a festive meal or mark a special occasion. This spiced orange cheesecake is sugar free, low carb and gluten free
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 319kcal


  • 200 g / 1 1/2 cup pecans
  • 100 g / 1 cup almond flour (to my UK readers - ground almonds work well here)
  • 50 g / 1/4 cup butter
  • 3 tbsp granulated erythritol
  • 1 tbsp ground ginger
  • 1 tbsp cinnamon
  • pinch of ground cloves
  • 1/2 tsp nutmeg
  • 3 cardamom seeds husks removed
  • 6 eggs
  • 600 g / 21 oz cream cheese full fat
  • 120 ml / 1/2 cup double/heavy cream
  • 2-3 tbsp brandy
  • zest of 1 1/2 oranges finely grated
  • 1 tbsp orange essence
  • 100 g / 1/2 cup powdered erythritol
  • fresh orange slices to decorate
  • dried orange slices to decorate


  • Optional: To make the dried orange slices, heat the oven to 90 degrees Celsius. Thinly slice 2 oranges, remove any seeds and lay out on a baking sheet. Sprinkle with 1 tbsp granulated erythritol such as Sukrin Gold and 1 tbsp cinnamon or mixed spice. Bake for ca 2 hours or until dried out and crisp. This can be done 1-2 days in advance.
  • For the cake: Preheat the oven to 160 degrees Celsius. Line the base of a springform tin (20-24 cm diameter) with baking paper and grease the sides.
  • Grind the pecans in a food processor. Melt the butter and mix the pecans, almond flour or ground almonds, butter, 3 tbsp granulated erythritol and spices (ginger, cinnamon, cloves, nutmeg, cardamom seeds). If you do not have those exact spices, try using some pumpkin spice or mixed spice - they normally include ginger and cinnamon. This idea is to get a wintery vibe for the base.
  • Press firmly into the base of the springform. This can be done with your fingers or the back of a spoon. Refrigerate for 15 minutes.
  • Beat the eggs until creamy and fluffy. Add the cream cheese, double cream, sweetener, brandy, orange essence and orange zest and mix until combined.
  • Pour the mixture onto the cake base. Place in the oven over an oven proof bowl filled 2 cm high with just boiled water. Bake for 1 hour 15 minutes until just set and slightly browned on top.
  • Let the cake cool completely in the tin. Remove from the springform and store in the fridge until ready to serve.
  • Before serving, decorate with some more orange zest and the dried orange slices. This way they stay nice and crisp.


The dried oranges can be eaten including the peel and are well worth the effort. I can understand though that not everyone wants to spend the time. Alternatively you could top the cake with whipped cream, some orange zest and pomegranate seeds. Add some orange essence and a teaspoon of brandy to your whipped cream! I have not included the orange slices in the nutrition calculation.


Calories: 319kcal | Carbohydrates: 6.4g | Protein: 7.8g | Fat: 29.7g | Saturated Fat: 11.7g | Cholesterol: 111mg | Sodium: 154mg | Potassium: 195mg | Fiber: 2.7g | Sugar: 2.2g