2 oz Butter, Melted
6 oz Chocolate Digestive biscuits
-crushed
1 lb Full-fat cream cheese
5 oz Soft light or dark brown
-sugar
5 fl Double Cream, Whipped
11 g Sachet of gelatine
3 tb Orange Juice
8 oz Plain chocolate, melted
-TO DECORATE-
Reserved Cream
Mandarin Orange Segments
Melted Chocolate
Stir the melted butter into the crushed biscuits, mixing well.
Press into a 20.5 cm (8 inch) spring-clip tin. Chill.
Beat together the cheese and sugar until smooth. Stir in most of the cream,
reserving a little for decoration.
dissolve the gelatine by sprinkling over the orange juice in a small bowl
and standing over a pan of hot water. Fold into the cheese mixture.
Beat in the melted chocolate and pour over the biscuit base. Chill until
set.
Remove cheesecake from tin and place on a serving dish. Pipe or spoon
reserved cream on top and decorate with mandarin orange segments. drizzle
with a little melted chocolate.
Yields
10 Servings