I’m actually gutted about the aforementioned cheesecake. (Twas mentioned here) It was completely gorgeous and I was thinking about the blog the whole time while making it…then forgot the pictures. What a twerp!
I did get this one…to start you off:
Then I rooted through the birthday pictures and found a picture of the buffet table with a sneaky glimpse in the corner:
So I have decided, sod it! I’m putting the recipe here anyway cos it is SO nice I would be rude to keep it to myself.
Non-Bake Orange Cheesecake
- 250g digestive biscuits
- 100g butter
- 600g soft cheese
- 100g icing sugar
- 284ml pot double cream
- Grated zest of 3 oranges
Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. (I actually used the back of a spoon since I don’t have a rolling pin … I know!) Transfer the crumbs to a bowl and set aside.
Melt the butter in a pan and then pour over the biscuits. Mix thoroughly until the crumbs are completely coated. Tip them into your loose bottomed tin that I told you to grease up earlier…*cough*… and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
Put the soft cheese and icing sugar in a bowl and beat with an electric mixer until smooth. Add the orange zest and slowly tip the cream in, beating until the mixture is completely combined. Now, provided your hour waiting for the base is up, spoon the creamy mixture onto the biscuit base.
Slap it on work from the edges inwards making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight, continuously staring at it, willing the night to be through.
Take it out of the fridge 30 minutes before serving to bring it to room temperature. Decorate with the segments of orange left over from the zesting.
I swear people at the party did not believe I had made it. Even my own mum asked me to prove it by reciting the recipe to her. My. Own. Mum.