Ingredients
- For the base
- 150g digestive biscuits,
- finely crushed
- 75g butter, melted
- For the filling
- 250g cream cheese
- 100g castor sugar
- 2 free-range eggs, separated
- finely grated zest 2 oranges and
- juice 1 orange
- 3 gelatine leaves, soaked in cold water
- 3 rounded tbsp Seville orange marmalade
- 200ml double thick cream
- orange segments, to serve
- You will also need
- a 20cm springform tin, the
- base lined with baking parchment
Instructions
- Place the biscuits and butter in a bowl, stir well then press into the base of the tin. Chill while you make the filling.
- Place the cream cheese in a mixing bowl and beat until smooth with an electric hand whisk. Add half the sugar, plus the egg yolks and orange zest, and beat again until smooth and creamy.
- Place the orange juice in a small saucepan, bring to a boil, then remove from the heat. Squeeze the excess water from the gelatine leaves, add to the hot orange juice and swirl the pan until the gelatine is dissolved. Pour on to the cream cheese mixture, beating well.
- Stir in the marmalade. Lightly whisk the cream to soft peaks and fold into the cream cheese mixture. Whisk the egg whites until stiff, add the remaining sugar and whisk again until thick and glossy. Fold into the cream cheese mixture then pour over the biscuit base. Give the tin a couple of sharp taps on the worktop to remove any air pockets, then smooth the surface. Chill for a minimum of 6 hours or overnight.
- When ready to serve, run a round-bladed knife around the outside of the tin to release the cheesecake. Serve with orange segments, if desired.
