• STEP 1

    Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.

  • STEP 2

    Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.

  • STEP 3

    Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.

  • STEP 4

    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.

  • STEP 5

    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).


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.

Recipe from Good Food magazine, March 2007

Goes well with


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