CARDAMOM AND ORANGE CRUSTLESS CHEESECAKE

Oh, how I love cheesecake! It's my go-to when I'm ordering dessert at a restaurant. While I was a student in Glasgow, six of us shared a flat right around the corner from a Peckham's that sold the most delicious cheesecake. During this time, a couple of my flatmates and I went through a bit of a phase where we perhaps visited that Peckham's a little too often, and ended up eating a little too much cheesecake. Though, there is no such thing as too much cheesecake, is there?

I've never really made much cheesecake myself though. I've made a couple of gelatin-based ones, but my heart lies with baked cheesecakes for sure. I was convinced they were really difficult to make though, until I stumbled upon this recipe for baked cheesecake in apples. I tried it out on a couple of apples, but ended up with a bit of leftover cheesecake mix which I poured into a ramekin and threw it in the oven with the rest of the apples. And while the cheesecake in the apples didn't seem to set properly (maybe my apples were too juicy?), the cheesecake in the ramekin turned out delicious. I've since tweaked the recipe a bit and added some flavors, and now it seems it's my go-to when I'm making dessert at home as well. No such thing as too much cheesecake though, right?

Ingredients:
200 g cream cheese
60 g powdered sugar
1 tsp vanilla extract
1 tsp ground cardamom
zest of half an orange
1 egg
digestive biscuits (optional)

Directions:
Preheat oven to 175 degrees Celsius. Add the cream cheese to a small bowl, and mix in the powdered sugar. Stir in the remaining ingredients. Divide the mix into two greased ramekins, I use two 12 cm terracotta dishes. Bake in the oven for 25 minutes. Once baked, take it out and place in the fridge for 1 to 3 hours to cool. Serve with a crumbled digestive biscuit on top.