For the base:
- 250g digestive biscuits
- 125g of butter
For the topping:
- Melt the butter in a pan over a low heat.
- Crush the biscuits with a rolling pin in a plastic bag, make sure there is an air release so you don’t get biscuit confetti.
- Pour the biscuit crumbs into the melted butter and stir until completely covered in butter.
- Put the mix into a large deep cake tin (preferably with a releasable bottom) and pat down the base with a glass or mug to create a tight flat base of the mix.
- Then pop in the fridge to help cool and set whilst you make the rest of the cheesecake.
- To make the topping, whip the cream in a bowl with the caster sugar until it becomes still.
- Then in a different bowl give the soft cheese a mix until smooth and no longer solid.
- Add into the whipped cream along with the orange essence.
- Combine together until fluffy and put to one side.
- Put chocolate drops into a glass bowl over a pan of boiling water and melt for 2 minutes.
- Remove from heat and let it stand for a couple of minutes to cool but not solidify.
- Gently add the chocolate to the cream mix and stir with a spatula.
- Whisk once more and ensure you have a nice fully combined cheesecake topping.
- Remove the tin from the fridge and add a thick layer of marmalade
- Now add the topping mixture to the base and smooth with a spatula.
- Decorate with drained tinned mandarins and then smother with more melted chocolate drops and then pop back in the fridge to set overnight.
- Cover with cling film to protect it from air getting to the top whilst it sets in the fridge.
Recipe courtesy of Lily O'Briens
Place a big dollop of marmalade in a jug, and heat in the microwave for around 30 seconds or until runny to make a great burnt orange tart coulis to pour over the top.