Orange Cheesecake
Ingredients
- 175 gr. (6 oz.) ginger biscuits (crushed)
- 75 gr. (3 oz.) melted butter
- 40 gr. (1½ oz.) demerara sugar
- 135 gr. (5 oz.) packet orange jelly
- 150 ml (¼ pt.) Orange juice
- Juice of 2 lemons
- 350 gr. (12 oz.) Mascarpone cheese
- 110 gr. (4 oz.) caster sugar
- 150 ml (¼ pt.) whipping cream, whipped
- Small can mandarin oranges, drained
- Lightly grease a 23 cm. (9") round loose-bottomed cake tin with sunflower oil.
Method
Dissolve the jelly in 150 ml (¼ pt.) of boiling water, then add the orange and lemon juice. Leave until the jelly has thickened and nearly set. (This takes approx. 1hr. but keep checking).
Mix together the base ingredients and press firmly onto the base of the tin.
Using an electric hand whisk, gently mix the mascarpone cheese with the sugar and the almost set jelly.
Fold in the whipped cream. The mixture won’t be completely smooth, so don't worry. Spoon over the base and leave to set, covered, in a cool place.
To serve, loosen the sides of the cheesecake from the tin, push up the base and slide onto a plate. Arrange the mandarin oranges around the edge of the cheesecake.
For a 20 cm. (8") tin use the following amounts:
110 gr. (4 oz.) ginger biscuits
50 gr. (2 oz.) melted butter
25 gr. (1 oz.) demerara sugar
