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Marmalade cheesecake

Published: 6 Feb 20
Updated: 18 Mar 24

This baked yogurt cheesecake is made with rich ingredients, but the lack of a base means it’s actually a lot lighter than many other recipes. Gill Meller uses his own seville orange and fennel seed marmalade, but you could of course use any good-quality bitter marmalade you like.

Easy
January 2020

Test kitchen approved

Serves 12
Hands-on time 30 min, oven time 45-50 min

Nutrition: per serving

Calories: 151kcals
Fat: 7.2g (4g saturated)
Protein: 5.2g
Carbohydrates: 16.3g carbs (14g sugars)
Fibre: 0.2g
Salt: 0.3g

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Ingredients

Butter for greasing
4 medium free-range eggs, separated
100g golden caster sugar, plus extra to sprinkle
250g natural full-fat yogurt
250g full-fat cream cheese
35g plain flour
4-6 tbsp marmalade
1 tsp fennel seeds

You’ll also need…

Electric mixer; deep 20cm cake tin, lightly greased

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Method

Heat the oven to 170°C/150°C fan/gas 3½. Using an electric mixer, whisk the egg yolks in a large mixing bowl with 75g of the sugar until thick and pale – about 5 minutes.
Beat the yogurt and cream cheese together in a separate large bowl, then fold in the egg yolk mixture using a spatula, along with the flour and half the marmalade.
In a separate large clean mixing bowl, use an electric mixer (clean the beaters first) to whisk the egg whites and the remaining sugar until the mixture forms soft peaks. Use a metal spoon to fold the sweetened whites gently into the cream cheese and yogurt mixture. Spoon the mixture into the prepared tin and level it off. Using a small spoon, swirl the remaining marmalade through the mixture.

Sprinkle the top with the fennel seeds and a little extra sugar, then bake on the middle shelf of the oven for 45-50 minutes until a skewer pushed into the centre comes out clean. Remove the cheesecake from the oven and leave to cool completely before slicing.