5 digestive biscuits
55 g (2 oz) chocolate, roughly chopped
1 satsuma, zest only
85 g (3 oz) butter, melted
55 g (2 oz) chocolate, roughly chopped
1 satsuma, zest only
85 g (3 oz) butter, melted
For the filling
120 ml (4 fl oz) double cream
1 vanilla pod, seeds only
1 satsuma, zest only
3/4 tub curd cheese
30 g (1 oz) icing sugar
1 tbsp grand marnier
1 satsuma, peeled and in segments
1 vanilla pod, seeds only
1 satsuma, zest only
3/4 tub curd cheese
30 g (1 oz) icing sugar
1 tbsp grand marnier
1 satsuma, peeled and in segments
For the orange sauce
2 oranges, zest only
1 orange, juice only
1 orange, peeled and cut into segments
55 g (2 oz) butter
1 tbsp Grand Marnier
1 orange, juice only
1 orange, peeled and cut into segments
55 g (2 oz) butter
1 tbsp Grand Marnier
method
1. To make the base, put the biscuits, chocolate and zest into a food processor and blitz.
2. Pour in the melted butter and blitz.
3. Push the biscuit mixture into an 8cm/3inch diameter chefs ring on a plate.
4. In a bowl blend all the filling ingredients.
5. Top the biscuit base with the filling in the ring.
6. Smooth the surface and garnish with Satsuma segments.
7. Carefully remove the ring from the cheesecake.
8. To make the sauce heat the zest and butter in a pan.
9. Add the orange juice and segments and Grand Marnier and stir through.
10. Pour the orange sauce over the cheesecake just before serving.
2. Pour in the melted butter and blitz.
3. Push the biscuit mixture into an 8cm/3inch diameter chefs ring on a plate.
4. In a bowl blend all the filling ingredients.
5. Top the biscuit base with the filling in the ring.
6. Smooth the surface and garnish with Satsuma segments.
7. Carefully remove the ring from the cheesecake.
8. To make the sauce heat the zest and butter in a pan.
9. Add the orange juice and segments and Grand Marnier and stir through.
10. Pour the orange sauce over the cheesecake just before serving.
serving amount
serves 2
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