Jaffa Cheesecake

Preparation time:
30 mins
Cooking time:
1 hour, 10
Serves:
12
With zesty orange, this is much more than your everyday cheesecake recipe!

Ingredients

1½ x 250g packets Chocolate Ripple biscuits

125g unsalted butter, melted

Filling

400g white chocolate, chopped
¾ cup thickened cream
2 x 250g packets cream cheese, at room temperature
300g tub sour cream
1/3 cup caster sugar
3 eggs
2 tsps cornflour
1 tblsp water
2 tsps vanilla bean paste

2 tblsps grated orange rind

Candied Orange Rind

4 oranges
1 cup caster sugar
½ cup water

Method

1 Grease a 24cm round springform pan.

2 Process biscuits in a food processor to form fine crumbs. Transfer to a large bowl. Stir in butter. Press over base and up

the side of prepared pan. Refrigerate for 30 minutes. Place pan on an oven tray.

3 To make filling, place chocolate and thickened cream in a small saucepan. Stir over a low heat until melted. Remove. Cool to room temperature.

4 Process cream cheese, sour cream and sugar in a food processor until smooth. Add eggs, cornflour blended with water, vanilla and rind. Process until smooth. With motor running, add chocolate mixture. Process until smooth. Pour into pan.

5 Cook in a slow oven (150C) for about 1 hour, 10 minutes, or until firm to touch. Turn oven off. Cool completely in oven with the door ajar. Refrigerate until cold.

6 Meanwhile, using a citrus zester remove rind from oranges in long strips. Dissolve sugar in water in a small saucepan over a medium heat. Bring to boil. Add rind. Simmer gently for 10 to 15 minutes, or until rind is translucent. Using a fork, lift out onto an oven tray lined with baking paper. Separate pieces before they have cooled.

7 Decorate cheesecake with candied orange rind.

Source:
New Idea
Author:
Stylist:
Carolyn Fienberg
Photographer:
Andre Martin
Rating: