Here's a fab recipe I made the other week, which requires no baking. A chocolate cheesecake, sandwiched with a layer of homemade orange jelly, and topped with extra chocolate. YUM. It's super easy, and after seeing GBBO last night (new series!!!), I thought people might be craving these jaffa cake flavours :)
Makes one 23cm cheesecake
For the base:
- 300g (3 cups) chocolate digestive biscuits
- 50g (1/4 cup) melted butter
For the jelly:
- 250ml (1 cup) fresh orange juice (from around 4 oranges)
- 50g (1/4 cup) caster sugar
- 3 gelatine leaves
For the filling:
- 600g (cups) full fat cream cheese
- 300g (1 1/2 cups) dark and milk chocolate (depending on how sweet you'd like the cake to be)
- 2tbsp icing sugar
For the topping:
- 75g (3/4 cup) white chocolate
- chocolate orange segments, to decorate
1. Prepare the jelly. Place the gelatine leaves in a jug of cold water (fully immersed) for 5 minutes, until they are really soft and squidgy. Meanwhile, heat the orange juice and sugar in a saucepan.
2. Once the orange/sugar liquid is bubbling, squeeze out the excess water from the gelatine and add to the pan. Stir until the gelatine has melted.
3. Line a baking tray or 20cm cake base with greaseproof paper, and pour the jelly onto it. Carefully place in the fridge to set for 1-2 hours.
4. Make the base of the cheesecake. Crush the digestive biscuits to a fine crumb - this is easiest in a food processor, but if you don't have one, using the back of a rolling pin will work - it just takes a little longer.
5. Pour in the melted butter, and stir until all of the butter has been incorporated.
6. Line the base of a circular 23cm cake tin with grease-proof paper, and pour in the biscuit mixture. Level out the biscuits on the base using the back of a spoon. Place in the fridge whilst you make the filling,
7. Melt the chocolate in a large bowl in the microwave - heat for 30 second bursts (at maximum power), and stir well after each burst. Transfer 75g to another container - this will be used for the topping.
8. In a mixing bowl add the cream cheese and icing sugar, and beat briefly to combine. Add about a quarter of the cream cheese to the melted chocolate, and beat well. Once all of the cream cheese/sugar has been incorporated add the next quarter of cream cheese mixture, and stir in.
9. Add the rest of the cream cheese to the chocolate, and stir (or whisk) until the mixture is a lovely dark chocolate colour.
10. Add half of the filling onto the cheesecake base. Carefully take the jelly out of the fridge. If you haven't used the base of a 20cm cake tin, cut the jelly to that size approximately - it wants to be a little smaller than the area of the cheesecake.
11. Slide the jelly onto the cheesecake. Cover with the remaining cheesecake mixture, and level the top with the back of a spoon or palette knife.
12. Re-melt the chocolate (reserved earlier) in the microwave. In a separate bowl, melt the white chocolate - this burns very easily so heat for 15 second bursts and stir well each time it's out of the microwave.
13. Add teaspoons of the two chocolate mixtures all over the top of the cheesecake, and use a knife to marble the two mixtures together. Decorate with orange chocolate segments. Place in the fridge for about two hours to set fully.