- For the base:
- 150g Digestive biscuits, finely crushed
- 75g (3oz) butter, melted
- For the filling:
- 250g (9oz) cream cheese
- 100g (4oz) caster sugar
- 2 eggs, separated
- 2 oranges, zest finely grated, and juice of 1 orange
- 3 gelatine leaves, soaked in cold water
- 3 rounded tbsp Seville orange marmalade
- 200ml (1/3 pt or 7fl oz) double cream
- You will need:
- a 20cm (8in) springform tin, base lined with baking parchment
Place the biscuits and butter in a bowl, stir well then press into the base of the tin, chill whilst you make the filling.
Place the cream cheese in a mixing bowl and beat until smooth. Add 50g (2oz) sugar, the egg yolks and orange zest and beat again until smooth and creamy.
Place the orange juice in a small saucepan and bring up to a boil, 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 onto 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 50g (2oz) sugar and whisk again until thick and glossy. Fold into the cream cheese mixture then pour over the biscuit base. Give 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.
To serve, run a round bladed knife around the outside of the tin to release the cheesecake. Cut into slices with a hot dry knife and serve with extra orange segments if desired.