Jaffa Orange Cheesecake Recipes

LOW-CARB JAFFA CHEESECAKE RECIPE (NO BAKE)

Steps:

• Mix the melted butter, almond meal/flour, cocoa and sweetener together.
• Press into a greased and lined dish. Press down firmly with the back of a spoon or the bottom of a glass. Place in the fridge to harden.
• Pour the two orange sugar free jelly boxes/sachets into a pouring jug and add 500ml of boiling water. Stir to dissolve.
• Cut the cream cheese into chunks and add to the boiling jelly mixture. Using a stick blender with the blade attachment, puree until smooth and lump free.
• Pour the jelly and cream cheese mixture onto the prepared cheesecake base and place back into the refrigerator to set for a few hours.
• Melt some dark 90% chocolate and drizzle over the top of the jaffa cheesecake.

JAFFA ORANGE CHEESECAKE

Steps:

• For the base:.
• Combine crushed biscuits and add the butter. Stir.
• Press mixture into 10 mousse molds set on a tray covered with plastic wrap.
• For the cheesecake:.
• Gently mix mascarpone & sugar.
• Fold in whipped cream.
• Quickly fold in the melted chocolate.
• Divide between the 10 mousse molds.
• Chill in fridge for 2 hours.

GIANT JAFFA ORANGE CAKE

Steps:

• First make the jelly. Grease a 20cm round cake tin and line with cling film (you can use the 23cm tin that you will bake the cake in, but you'll have to make this the day before so that you can remove it before making the cake). Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight.
• Heat oven to 160C/140C fan/gas 3 and line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon into the tin and smooth over the surface. Bake in the centre of the oven for 55 mins, or until a skewer inserted comes out clean. Cool in the tin for 15 mins, then invert onto a wire rack and leave to cool completely.
• Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 mins, then mix well - you should be left with a smooth chocolate sauce. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly).
• To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours.

NO-BAKE ORANGE CHEESECAKE

Steps:

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

ORANGE CHEESECAKE

Steps:

• Blend biscuits until finely crushed.
• Add melted butter and press into a deep 25cm flan tin, put into fridge.
• Beat cream cheese, rind, juice, sugar and liqueur in a big bowl until sugar is dissolved.
• Fold in cream and add orange segments until combined.
• Add gelatin to boiling water and stir to dissolve; cool.
• Fold gelatine into mixture.
• spoon mixture into tin.
• Cover refridgerate overnight.
• To serve decorate as you like i like to use finely grated chocolate and orange segments.

JAFFA CHEESECAKE

Steps:

• Combine crumbs and butter, press into the base of a lined 20cm spring form pan.
• Chill.
• Beat together the cream cheese, sugar and orange rind until smooth.
• Stir in the gelatine mixture and fold in the melted chocolate and cream.
• Pour into the prepared base and refrigerate for 3-4 hours or until set.
• Top the cheesecake with the chocolate orange segments and orange rind.
• Remove side from pan and press the biscuit crumbs evenly around the sides to form a rough crust.