- 15 digestive biscuit
- 6 tbsp butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 400g curd or cream cheese
- grated zest 3 oranges, save the segments for the decoration
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 200g mascarpone cheese
- 100g caster sugar
- 3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 184ml pot double cream
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Crush the biscuits roughly. You can either do this by putting them in a plastic food bag and crushing them with a wooden spoon or you can crumble them with your fingers.
Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin and, using your fingers or the back of a spoon to spread it evenly, press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).
Segmenting an orange
Ask an adult to help you segment the orange. Peel it, then use a sharp knife to cut down the side of each segment. Repeat all the way round until just the pith is left – do it over a bowl so it doesn’t drip. You don’t need the juice, but it is lovely to drink.