Here's how to make caramel orange cake at home in 5 easy steps.

Prepare the base, crush 200g digestive biscuits, mix with 100g melted butter, and press into a lined springform pan. chill for 20 minutes.

Make the filling, beat 500g cream cheese with 150g sugar until smooth. mix in 1 tsp orange zest, 50ml orange juice, 2 eggs, and 100ml heavy cream.

Bake the cheesecake, pour filling over the base, place the pan in a water bath, and bake at 160°C for 50–60 minutes. cool in the oven for 30 minutes.

Chill, let the cheesecake cool, then refrigerate for at least 4 hours or overnight to set.

Add topping and serve, drizzle 150ml caramel sauce, garnish with orange slices, and serve chilled.