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This recipe is classed as intermediate

Rating 3.10 / 5 (51 votes)

Prep time:
1 hr
Cook time:
2 hrs

Michel Roux uses pâte sablée in this fresh orange cheesecake – it’s more fragile and delicate than pate sucrée (sweet shortcrust pastry), but melts in the mouth like no other pastry. One of the all-time great cheesecake recipes


1. For the pâte sablée: heap the flour on a clean work surface and make a well in the centre. Put the butter, icing sugar and salt in the well. With your fingertips, mix and cream the butter with the sugar and salt, then add the egg yolks and work them in delicately with your fingertips.

2. Little by little, draw the flour into the centre and work the mixture delicately with your fingers until you have even dough.

3. Using the palm of your hand, push the dough away from you 3 or 4 times until it is completely smooth. Roll it into a ball, wrap in cling film and refrigerate until ready to use.

4. You will need 280g of the pâte sablée for this dish. Roll out the pastry to a round, 3mm thick and use it to line a lightly greased 20cm diameter (4cm deep) flan ring. Chill in the fridge for at least 20 minutes.

5. Preheat the oven to 170C/gas 3. Prick the base of the pastry case with a fork. Line the inside of pastry case with greaseproof paper and evenly fill with baking beans (either special ceramic ones or dried beans that you can use again for this purpose) to hold the pastry down. Bake the case in the oven (this is called baking blind) for 30 minutes. Take the pastry out of the oven, remove the beans and paper and return to the oven for 5 minutes, then set aside to cool. Lower the oven setting to 140C/gas 1.

6. For the filling: finely grate the zest from the oranges, then squeeze the juice and strain it through a fine sieve. Set aside. Put the soft cheeses, soured cream and sugar in a large bowl and mix thoroughly with a spatula.

7. In another bowl, whisk the eggs until frothy, then delicately fold them into the cheese mixture with a spatula. Add the orange zest and juice and mix with the spatula until evenly combined.

8. Pour the filling into the pastry case and bake in the low oven for 1½ hours. To check that the cheesecake is cooked, insert a fine skewer into the centre; it should come out clean. Place on a wire rack and leave for about 20 minutes before removing the flan ring. Let the pastry cool completely, then place in the least cool part of your fridge until you are ready to serve.

9. To serve, carefully spread an even layer of marmalade over the surface of the cheesecake. Wait a few minutes for the glaze to set, then cut the cheesecake into portions using a very sharp knife. Serve on individual plates, with confit orange peel sticks, drizzled with a little of their syrup on the side.


For the pâte sablée

  • 250 g plain flour
  • 200 g butter, cut into small pieces and slightly softened, plus extra for greasing
  • 100 g icing sugar, sifted
  • salt
  • 2 egg yolks

For the filling

To finish

  • 6 tbsp low sugarSeville orange marmalade, barely warmed and strained
  • ready-made sticks of candied orange peel, from 2 oranges and a little of the syrup (optional)

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Latest Comment


I only used the pate sable recipe as it was only the pastry I was after so cant comment on the cheesecake. The pastry is right - pate sable is basically a shortbread recipe more than a shortcrust pastry and the rules for half fat to flour do not apply - if you alter the amounts you will just end up with a sweet shortcrust pastry. I only mention because some comments about the pastry seem to be confusing this recipe with a pate sucree which is a sweet shortcrust pastry.

blulou blulou  Posted 24 Apr 2012 8:03 AM

In "At Home with the Roux Brothers" the recipe calls for 225g of the dough, and the grated rind and juice of 3 oranges, NOT 4. Otherwise, as above. One issue could be that oranges come in various sizes, and some are juicier than others.
The dough recipe is given on a different page and is for 3 x the amount required for the cheesecake. In my book it only calls for 90g sugar, not 100g, but the 250g flour and 200g butter are the same. This would make a very short pastry but would need to be worked kept as cool as possible.
The tin is supposed to be a "deep cake tin" 22-23cm diam with a loose bottom, or spring-form tin.

LindaD28373 LindaD28373  Posted 23 Mar 2010 6:59 PM

This recipe is a disaster. In Roux's book you're supposed to use a 20 cm flan ring, 4 cm high and while the amount of pate sablee seems fine, the amount of filling is incorrect and should be halved. 4 oranges yield roughly 250 ml (1 cup) of juice - way too much liquid for a cheesecake and in the end all you taste is orange juice. Also, in the photo I don't see any orange zest while the cheesecake that I made was bursting with orange zest. I've tried other recipes from Roux's book and they worked great but there is certainly something wrong with this one.
It's not the best but rather the worst cheesecake I've ever tried.
Reg. the amount of butter versus flour in the pate sablee, 200 gr is fine for 250 gr. flour, it yield a very tasty, crumbly crust. The amount of pate sablee given in this recipe though is for 2 crusts!

EileenS22242 EileenS22242  Posted 30 Aug 2009 9:08 AM

Think the ring should be 10 inches diameter!
The Pate Sablee quatinties are incorrect, for the amount of flour the butter should be 125g not 200g as shown.

andrewP58387 andrewP58387 Posted 03 Aug 2009 2:08 PM

10cm diameter flan ring. Is this correct?

AudreyG4742 AudreyG4742 Posted 24 Jun 2009 10:58 PM

Would like to try this recipe, but don't think i'd use a 10cm flan ring. Surely that would be too small?!

andyW7949 andyW7949 Posted 14 Mar 2009 5:18 PM


sacco sacco Posted 29 Jan 2009 7:17 PM

This Recipe is so good

corky5 corky5 Posted 24 Jan 2009 3:30 PM