Cranberry, White Chocolate & Orange Cheesecake

Ingredients

Base:

7.1 oz plain biscuits, crushed

3.5 oz Westgold Unsalted butter, melted

Filling:

13.2 oz white chocolate, melted

17.6 oz cream cheese, room temperature

1 cup cream

Zest of one orange, finely chopped

Cranberry Topping:

12.3 oz frozen cranberries

¼ cup sugar

Juice 1 orange

Juice 1 lemon

⅓ cup water

2 Tbsp gelatine

Method

Base:

Grease the base and sides of a 9.8" loose bottom tin and line with baking paper. 

Mix the butter into the crushed biscuits and spread onto the base of the tin and press down until smooth.  Refrigerate.  

Filling:

Place the cream cheese into a bowl and beat with an electric whisk until smooth and creamy.

Pour in the melted chocolate and beat to combine. 

Whip the cream until thick and only just holding a peak. 

Fold in the softly whipped cream.  Spoon onto the chilled biscuit base and smooth over to make a flat surface.  Refrigerate.

Cranberry Topping:

Place the cranberries, sugar, juices and water into a saucepan. Heat until just at boiling point. 

Sprinkle the gelatine over an extra tablespoon of cold water and leave to swell for a minute. Add to the hot cranberries and stir until dissolved. Set aside to cool. 

The jelly needs to be on the point of setting before pouring it onto the cheesecake. Refrigerate until set.

When ready to serve, unmould the cheesecake and peel off the paper.

Place on a serving plate. Decorate with orange zest if desired. Serve.