Here is a cheesecake recipe inspired by the classic jaffa cake. There are several steps to this and its best to start it the night before you intend to eat it in order to ensure the jelly layer is fully set.
For an added citrus hit you could stir a tablespoon of marmalade into the jelly when it is still liquid. And if you want to make it a bit boozy use an orange liqueur to taste, in place of the orange extract.
I’ve included some tips to help you if things don’t quite go to plan (they should save you from any disasters, but if worst comes to worst it’ll still taste good!)
I made this gluten-free by using appropriate biscuits.
For the base:
200g digestive biscuits, crushed to resemble bread crumbs (gluten-free if required)
75g butter, melted
For the cheesecake filling:
150g best dark chocolate (minimum 60% cocoa solids)
500g mascarpone (bring out of the fridge 20 minutes before using)
200ml double cream (bring out of the fridge 20 minutes before using)
100g icing sugar
2 tsp orange extract
For the orange jelly:
135g orange flavoured jelly block, cut into small pieces
For the ganache topping:
100g best dark chocolate (minimum 60% cocoa solids)
100ml double cream
Step 1: Start the night before by making the jelly disc. Melt the jelly in boiling water (make up to 300ml – although if you want a thinner layer of jelly try 225ml) and then pour in to an 8 inch cake tin lined with clingfilm. Allow to set, by transferring to the fridge once cooled.
Step 2: The next day, make the base by mixing the digestive biscuits with the butter until combined and then press in to the base of a nine-inch spring release cake tin. Level out with the back of a spoon and put in the fridge for at least 20 minutes to set.
Step 3: Begin to prepare the filling by carefully melting the dark chocolate in a bowl over simmering water. Ensure the base of the bowl does not touch the water, nor should any liquid go in to the chocolate otherwise it will seize up and you will have to start again. Once melted, remove the bowl from the heat and allow to cool.
Step 4: Whist the chocolate is cooling, in a separate bowl, sieve the icing sugar and add the double cream and orange extract. Whisk until it forms stiff peaks.
Step 5: Only once the chocolate has cooled but still liquid (this is very important as you do not want the chocolate to seize up) beat in the mascarpone cheese using a spoon or whisk. Mix until smooth and combined evenly. If the mix does seize up (it will remain pale coloured and have tiny flecks of solid chocolate through it) sieve in two tablespoons of cocoa powder and beat until smooth.
Step 6: Gently fold in the orange cream mixture until smooth.
Step 7: Spread evenly over the set biscuit base, loosely cover and return to the fridge to set.
Step 8: To make the ganache topping, break the remaining dark chocolate into small pieces and place in a bowl. Heat the remaining cream until just boiling and then pour over chocolate. Leave to rest for a couple of minutes and then stir; the chocolate should melt into the cream and begin to thicken as it cools. (If the ganache splits, try adding a little bit of warm milk and whisking until smooth. You can eat the ganache split it just isn’t as aesthetically pleasing!)
Step 9: Carefully transfer the jelly disk onto the top of the cheesecake. Once the ganache is cool, spread evenly over the jelly and cheesecake top and return to the fridge to fully set (about an hour).
Once ready to serve, carefully remove from the tin but allow to be out of the fridge for 20 minutes to soften slightly before serving.