This is my favourite cheesecake. The tanginess of the orange marmalade balances the sweetness of the cream cheese filling and makes this cheesecake truly something to die for.
Preparation time : 20 minTotal time : 4-5 hours
Makes one cheesecake of 9"dia
Ingredients:
Crust:
1 cup graham cracker crumbs, crushed
2 tbsp unsalted butter
½ cup brown sugar
Filling:
450gm cream cheese, softened **
1/3 cup sugar
1 tsp vanilla extract
2 cups whipped cream
100gm orange marmalade
1 tsp unflavored colorless gelatin
3 tbsp water
Method:
-
Combine cracker crumbs, butter and sugar with a fork. Press into a 9 inch springform pan and refrigerate for about 15 minutes.
-
Beat the cream cheese, sugar and vanilla extract together, preferably with an electric mixer.
-
Dissolve the gelatin in the water and add in the cream cheese mixture. Whip until fluffy.
-
Gently fold in the whipped cream.
-
Pour the cheese mixture over crust and chill in the refrigerator for 3-6 hours or until set.
Add a little water to the marmalade and heat it until it is of pouring consistency. Pour over the cheesecake and refrigerate for another half hour.
**
Note: A much cheaper and easier option to making your own cream cheese, is to just hang thick yogurt in a muslin cloth, overnight. Make sure to leave it hanging in the refrigerator to ensure the yogurt does not sour. The quantity reduces by nearly half, so you'll need about a kilo of yogurt for this recipe.
