2 tbsp (25 g) butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbsp jelly marmalade
100 g digestive biscuits, finely crushed
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbsp jelly marmalade
100 g digestive biscuits, finely crushed
for the filling
2 eggs, separated
225 g full fat soft cheese
grated rind of 2 oranges
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
3 tbsp coarse-cut marmalade, preferably Seville orange
2/3 cup (150 ml) 1/4 pt soured cream
15 g powdered gelatine
5 tbsp water
225 g full fat soft cheese
grated rind of 2 oranges
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
3 tbsp coarse-cut marmalade, preferably Seville orange
2/3 cup (150 ml) 1/4 pt soured cream
15 g powdered gelatine
5 tbsp water
for the topping
2 oranges (use those left from the filling)
3 tbsp jelly marmalade
3 tbsp jelly marmalade
method
1. Preparation time: 1 hour 35 minutes (plus chilling)
2. Melt the butter or margarine, sugar and marmalade in a saucepan over a gentle heat and stir in the biscuit crumbs.
3. Press evenly over the bottom of a greased loose-bottomed 18 - 20 cm/7-8 inch round cake tin. Chill while you make the filling.
4. Soften the cheese in a large mixing bowl. Beat in the egg yolks, grated orange rind, 50g/2oz of the caster sugar, the marmalade and soured cream.
5. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture.
6. Leave on one side until the mixture is on the point of setting.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
8. Fold lightly but thoroughly into the cheese mixture.
9. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
10. Chill for 3-4 hours or until the filling is set.
11. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
12. Remove all the pith from the 'grated' oranges and cut the oranges into thin slices, removing any loose pips.
13. Arrange the orange slices decoratively on top of the cheesecake.
14. Heat the jelly marmalade in a small saucepan until it is smooth and of a coating consistency.
15. Cool slightly, then spoon over the orange slices to give a thin glaze.
16. Chill to set the glaze before serving.
2. Melt the butter or margarine, sugar and marmalade in a saucepan over a gentle heat and stir in the biscuit crumbs.
3. Press evenly over the bottom of a greased loose-bottomed 18 - 20 cm/7-8 inch round cake tin. Chill while you make the filling.
4. Soften the cheese in a large mixing bowl. Beat in the egg yolks, grated orange rind, 50g/2oz of the caster sugar, the marmalade and soured cream.
5. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture.
6. Leave on one side until the mixture is on the point of setting.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
8. Fold lightly but thoroughly into the cheese mixture.
9. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
10. Chill for 3-4 hours or until the filling is set.
11. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
12. Remove all the pith from the 'grated' oranges and cut the oranges into thin slices, removing any loose pips.
13. Arrange the orange slices decoratively on top of the cheesecake.
14. Heat the jelly marmalade in a small saucepan until it is smooth and of a coating consistency.
15. Cool slightly, then spoon over the orange slices to give a thin glaze.
16. Chill to set the glaze before serving.
serving amount
serves 8
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