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Preheat oven to 150oC/300F/Gas Mark 2.
For the base, crush the biscuits. Melt the butter and add to the biscuit crumbs with the sugar and the orange zest. Grease the sides and base of a 20cm springform tin. Coat the base with the crumb mixture.
For the topping, grate the carrots finely. Cream the butter, sugar and orange zest together, add the carrots and cheese and mix well. Separate the eggs. Beat the yolks into the cheese mixture, then gradually beat in the orange juice. When all the orange juice has been incorporated, add the cream. Whisk the egg whites until stiff, fold into the other ingredients.
Spoon the cheesecake mixture over the crumb base and cook in the centre of the oven for about 1 hour or until firm to the touch. Allow to cool in the oven with the heat turned off. In an electric oven leave the door ajar.
When cold, remove the sides of the tin and sides of the tin and slide the cheese cake on to a serving plate. Sliver a little zest from the orange and cut into fine shreds, then cut out segments of fruit. Place on top of the cheesecake and serve with cream.