Creamy Orange Crockpot Cheesecake

Ingredients:

For the Base:
110g digestive or Graham cracker biscuits, crumbed
2 tbsp sugar
3 tbsp butter, melted

For the Filling:
480g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
90g sugar
2 eggs
1 egg yolk
120ml fresh orange juice
1 tsp freshly-grated lemon zest
1 tsp freshly-grated orange zest
1 tbsp flour
1/2 tsp vanilla extract

Method:

Add the orange juice and the zests to a pan an boil until halved in volume then set aside to cool.

For the base, combine the crumbs and the sugar then add the butter and mix until well moistened. Pat this into an 18cm springform pan, pressing the mixture a little way up the sides.

Meanwhile, cream together the cheese and the sugar in the bowl. Add the eggs and the egg yolk and beat until thoroughly combined and smooth. Now beat in the reduced orange juice along with the flour and vanilla extract. Beat well to combine then pour the cheese batter on top of the crust. Place on a rack (or make a ring out of aluminium foil and sit on this) in a slow cooker (crockpot) then cover and cook on high for about 3 hours. Turn the heat off and allow to stand for at least 90 minutes. Remove from the crockpot and allow to cool completely before removing the sides of the pan.

Set on a serving plate and chill for at least 2 hours in the refrigerator before serving.