Hybrid things seem to have been all the rage in patisserie over the past couple of years and this is a particularly good one. Although only a hybrid in flavours, the texture of this no bake cheesecake balances so well with the orange jelly. Chocolate orange has to be one of the most famous combos out there and this would certainly be improved by some chocolate dipped candied peel on top or for total chocaholics, skip the shard making and just pour the melted choc all over the top and leave to set. If you do this be sure to use a hot knife to cut it so that it melts right through the choc.
8 large slices
15 Digestive biscuits
100g melted butter
grated zest and juice of 4 large oranges
400g full fat cream cheese
300ml double cream
150g sifted icing sugar
150ml orange juice (from the zested oranges)
1 sachet powder gelatine or vege-gel
350ml orange juice (from the zested oranges)
75g caster sugar
decorations (popping candy, gold leaf, anything fun!)
1. Smash biscuits up and add melted butter. Push into a tin and flatten. Chill until hard for about an hour or so.
2. Whip up the cream cheese, double cream, icing sugar, orange zest and juice until thick. Smooth onto the biscuit base. Chill for 4-6 hours.
3. To make the jelly, put the water and sugar in a pan to heat until it dissolves. Sprinkle the gelatine over the top and stir to dissolve. Add the orange juice and then pour over the top of the cheesecake. Chill overnight.
4. Melt the chocolate and the spread out on to a baking tray. Cut into shards when cold and adorn with gold leaf.
5. Release cheesecake from tin and stick chocolate shards in the top!