Give yourself plenty of time if you’re attempting this one, lots of cooling and setting required!
For the base
- 2 eggs
- 50g sugar
- 50g plain flour
For the filling
- 150g dark chocolate (70% cocoa solids)
- 350g full fat soft cheese
- 350g ricotta
- 100g golden caster sugar
- 4 eggs
- 50g cocoa powder
For the Jaffa layer
- 1 tbsp orange marmalade
- 275ml boiling water
- 135g packet orange jelly
For the chocolate top
- 200ml double cream
- 25g caster sugar
- 200g dark chocolate (70% cocoa solids), melted
- 20g butter, unsalted
- Preheat the oven to 180°C/fan 160°C/gas mark 4. For the base, place the eggs and sugar in a bowl set over a pan of simmering water. Beat with an electric whisk for 5 minutes.
- Remove from the heat, sieve in the flour and beat well. Spoon into a 24cm greased and lined springform baking tin and bake for about 12-15 minutes. Turn the oven down to 150°C/fan 120°C/gas mark 1½.
- For the filling, place the chocolate in a bowl and place over a saucepan of barely simmering water, making sure the water doesn’t touch the bottom of the bowl. Allow to melt, stirring occasionally.
- Meanwhile, in a food processor, pulse the cheeses and sugar until smooth. Add the eggs, then the cocoa and the melted chocolate.
- Spoon onto the cooked base and cook for about 1 hour until springy to the touch. Leave the cheesecake in the oven, but turn off the heat and allow to cool for about 30 minutes – 1 hour.
- To make the Jaffa layer, in a bowl mix the marmalade, boiling water and jelly until dissolved. Pour into a 20cm cake tin lined with clingfilm, to about 1cm deep. Allow to set, then lift out and sit on top of the cheesecake.
- For the chocolate topping, in a saucepan, bring the cream and sugar to the boil then pour over the melted chocolate and butter and stir until dissolved. Allow to cool, then pour over the cheesecake and refrigerate to chill and set.
- Carefully remove the cheesecake from the tin then slice and serve.
Simon’s Top Tip
Line your frying pan with cling film and make the jelly in the pan. That way it will already be the exact size and you can flip it straight onto the cheesecake.
This is a really ‘stagey’ recipe, so if you want to have it at tea time, you’ll need to start it in the morning to give the jelly layer time to set and for everything to cool.
I followed the recipe to the letter, but my ganache did split, I managed to save it by following the tips from ‘Tales from the Chocolate Shop’
The finished result was good, tasty but a little too dense. If I made it again I would make the orange jelly layer thicker and not use as much of the cheesecake mix. A nice recipe to languish over on a rainy Sunday.