Name: Mary Berry Orange Cheesecake Recipe
Prep time: 30 min
Total time: 4 h 30 min
Ingredients: 200g digestive biscuits, crushed to fine crumbs; 90g unsalted butter, melted; 1 tbsp caster sugar; 400g full-fat cream cheese, at room temperature; 100g icing sugar, sifted; finely grated zest of 2 large unwaxed oranges; 3 tbsp freshly squeezed orange juice; 1 tsp vanilla extract; 300ml double cream, cold; finely grated zest of 1 orange for finishing; 2 tbsp fine-cut orange marmalade, warmed, optional; a few thin orange slices, halved, for decoration

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This orange cheesecake has a smooth, mousse-like filling with a bright citrus flavour that cuts through the richness of the cream cheese. The base is a firm, buttery biscuit layer that holds its shape cleanly when sliced, giving each portion a satisfying contrast of textures. It sets without baking, which means the filling stays silky and cool rather than dense or heavy. From start to finish, it is ready in around 30 minutes of active preparation, plus a minimum of 4 hours chilling time.

This version of the Mary Berry orange cheesecake recipe keeps the method straightforward. It relies on whipped double cream folded into the cream cheese mixture, which gives the filling its light, airy finish without the need for gelatine or a water bath. It suits dinner parties and weekend gatherings equally well.

Ingredients

For the biscuit base

200g digestive biscuits, crushed to fine crumbs
90g unsalted butter, melted
1 tbsp caster sugar

For the orange cheesecake filling

400g full-fat cream cheese, at room temperature
100g icing sugar, sifted
Finely grated zest of 2 large unwaxed oranges
3 tbsp freshly squeezed orange juice
1 tsp vanilla extract
300ml double cream, cold

To finish

Finely grated zest of 1 orange
2 tbsp fine-cut orange marmalade, warmed (optional, for a glaze)
A few thin orange slices, halved, for decoration

How to Make Mary Berry Orange Cheesecake

Prepare the tin: Lightly grease the base and sides of a 20cm loose-bottomed round cake tin. Line the base with a circle of baking parchment for easy release once set.
Make the biscuit base: Combine the crushed digestive biscuits, melted butter, and caster sugar in a bowl and stir until every crumb is coated. Tip the mixture into the prepared tin and press it down firmly and evenly using the back of a spoon or the base of a glass, paying attention to the edges so the border is neat. This compact layer prevents crumbling when the cheesecake is sliced. Chill in the refrigerator for 20 minutes while you make the filling.
Beat the cream cheese: Place the cream cheese in a large mixing bowl and beat with a hand-held electric whisk on medium speed for about one minute until it is smooth and lump-free. Do not overbeat at this stage, as excess air can cause the filling to be uneven in texture.
Add the orange and sugar: Add the sifted icing sugar, orange zest, orange juice, and vanilla extract to the cream cheese. Mix on low speed until everything is evenly incorporated, then increase to medium and beat for a further 30 seconds. The mixture should be pale, smooth, and carry a strong citrus aroma.
Whip the cream: In a separate clean bowl, whip the cold double cream using a clean whisk until it holds soft peaks. The cream should just fall off the whisk when lifted rather than forming stiff, grainy peaks, which would make folding difficult.
Fold the cream into the filling: Using a large metal spoon or silicone spatula, fold the whipped cream gently into the cream cheese mixture in three additions. Use a deliberate cutting and folding motion rather than stirring, which would knock out the air and leave the filling dense. The finished mixture should be pale, thick, and light, with no visible streaks.
Fill and smooth: Spoon the filling onto the chilled biscuit base and spread it level using a palette knife or the back of a spoon. Tap the tin gently on the worktop a couple of times to settle the filling and remove any air pockets. The surface should be flat and even.
Chill to set: Cover the tin loosely with cling film and refrigerate for a minimum of 4 hours, or ideally overnight. The filling needs this time to firm up fully so it holds a clean edge when cut.
Decorate and serve: Once set, carefully remove the cheesecake from the tin and transfer it to a serving plate. Scatter the remaining orange zest across the surface, brush over the warmed marmalade glaze if using, and arrange the orange slices around the edge. Slice with a sharp knife wiped clean between cuts for neat portions.

Tips for the Best Mary Berry Orange Cheesecake

Why is my cheesecake filling not setting firmly enough?

The filling needs cold double cream, not whipping cream or single cream. If the cream is too warm when whipped, it will not hold its structure and the filling stays soft. Make sure the cream comes straight from the refrigerator, and chill the cheesecake for a full 4 to 6 hours before attempting to unmould it.

Why does my biscuit base crumble when I slice it?

The base needs enough butter to bind the crumbs together and it must be pressed down very firmly. If the crumbs are uneven in size, some coarser pieces will not bond properly. Blitz the biscuits in a food processor for a finer, more consistent crumb before mixing with the butter.

Why is the orange flavour weak in the finished cheesecake?

The zest carries far more flavour than the juice, so make sure to use the zest of two well-scrubbed, unwaxed oranges. Grate down to the pith but not into it. Adding the zest to the cream cheese and leaving the mixture for a few minutes before adding the cream allows the oils to release more fully into the filling.

Why did my cheesecake filling split or turn lumpy?

This usually happens when the cream cheese is too cold and straight from the refrigerator when beaten. Always bring the cream cheese to room temperature first, which takes about 30 minutes on the worktop. Cold cream cheese will not beat smoothly and can cause a curdled appearance once the liquid orange juice is added.

Why is there a watery layer between the base and the filling?

This can happen if the orange juice quantity is too high or if the filling was not mixed thoroughly enough before setting. Stick to 3 tablespoons of juice as stated, and make sure the icing sugar is fully incorporated before folding in the cream. A loose filling that has not emulsified properly will release liquid as it chills.

Serving Suggestions

Serve chilled with a small jug of lightly whipped double cream on the side.
Pair each slice with a cup of Earl Grey or a light Darjeeling tea for an afternoon treat.
Plate individual slices with a few segments of fresh blood orange or clementine for a sharp, fruity contrast.
Add a dusting of icing sugar and a sprig of fresh mint just before bringing to the table at a dinner party.
Serve alongside a small scoop of good-quality vanilla ice cream for a richer dessert course in the evening.

Storage

Room Temperature

This cheesecake should not be kept at room temperature for more than 2 hours, as the cream cheese filling is perishable.

Refrigerator

Store the cheesecake covered loosely with cling film or in an airtight container in the refrigerator for up to 3 days. Remove from the fridge 10 to 15 minutes before serving to take the chill off and allow the texture to soften slightly.

Freezing

Wrap individual slices or the whole cheesecake tightly in cling film, then in a layer of foil, and freeze for up to 1 month. Defrost overnight in the refrigerator and do not refreeze once thawed, as the texture of the cream filling may become grainy.

Nutrition

Calories: 410 kcal
Carbohydrates: 32g
Protein: 5g
Fat: 29g
Saturated Fat: 18g
Sodium: 220mg

Nutrition values are estimates based on standard ingredient weights and may vary depending on the specific brands used and the size of each serving.

FAQs

Can I use low-fat cream cheese instead of full-fat for this cheesecake?

Low-fat cream cheese contains more water and less fat, which means the filling will be noticeably softer and may not set firmly enough to hold a clean slice. Full-fat cream cheese is strongly recommended for this recipe to achieve the right consistency.

Can I make this orange cheesecake the day before serving?

Yes, and it actually benefits from being made ahead. Chilling overnight gives the filling a firmer, more defined texture and allows the orange flavour to develop further. Simply keep it covered in the refrigerator until ready to decorate and serve.

Can I use a different type of biscuit for the base?

Digestive biscuits are the most reliable choice as they are fine-crumbed and hold together well with butter. Ginger nut biscuits work as an alternative and add a warm spiced note that complements the orange filling. Rich tea biscuits can also be used but produce a slightly more crumbly base.

What size tin works best for this orange cheesecake recipe?

A 20cm loose-bottomed or springform round cake tin gives a cheesecake that is deep enough to slice neatly and serves 8 to 10 portions comfortably. A smaller 18cm tin will produce a deeper cheesecake with fewer, slightly taller slices and may require an extra hour of chilling time to set fully.

Can I add any other flavours to the filling alongside the orange?

A small amount of finely grated lemon zest, about half a lemon, works well alongside the orange and adds a sharper citrus edge. A teaspoon of orange blossom water stirred into the filling before chilling gives a more floral, fragrant finish. Avoid adding more than a tablespoon of additional liquid or the filling may struggle to set.

Conclusion

This Mary Berry orange cheesecake recipe produces a no-bake dessert with a firm yet airy filling, a clean citrus flavour, and a well-structured biscuit base. The method is reliable and the ingredients are straightforward to find. Made in a 20cm tin, it yields 8 to 10 slices, making it well-suited to feeding a group without any need for the oven.

Whether served at a summer afternoon tea or as the closing course of a dinner party, this cheesecake is one to return to. If you try it, leave a comment below to share how it turned out, and feel free to share it with anyone who enjoys a good citrus dessert. If you enjoyed this, you might also like the Mary Berry Shrewsbury biscuits recipe for another classic bake to add to your repertoire.