May issue - Magazine - Page 47
Glenside
News
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SUMMER RECIPE
Orange cheesecake
Oranges are at their juiciest in summer and this recipe makes the most of oranges in all
their forms to make a delicious dessert to top off your barbecue meal.
Even better, if you have someone in your family who can’t tolerate gluten,
this recipe gives you a gluten-free alternative to the key ingredients.
Ingredients
170g gluten-free stem ginger biscuits
100g unsalted butter, melted
300ml double cream
100g icing sugar
250g cream cheese
2 oranges, zested and juiced
For the sauce:
50g unsalted butter
60g orange marmalade, preferably
without peel
120ml orange juice concentrate
2 tablespoons rum or brandy
2 teaspoons gluten-free cornstarch
mixed with 2 tablespoons water
Method
IImage: Tanyalev1978/dreamstime.com
1. Line the base of an 18cm springform cake tin with baking parchment.
2. Crush the biscuits in a plastic bag with a rolling pin or food processor until they resemble
breadcrumbs. Place in a bowl with the melted butter and mix well.
3. Press the biscuit crumb mixture into the base of the tin using the back of a spoon to spread it
evenly. Cover and place in the fridge to chill.
4. Whip the double cream in a bowl until it forms soft peaks. Sift in the icing sugar and add
the cream cheese, orange juice and zest. Fold the mixture until thoroughly combined.
5. Take the biscuit base out of the fridge and fill the tin with the cheesecake mixture,
smoothing the top. Cover and return to the fridge for 2 hr 30 min until set.
6. Meanwhile, make the orange sauce. Melt the butter, marmalade and orange juice together in
a pan and add the rum. Simmer for a minute, add the cornstarch and water mix. Stir well,
bring to a boil and simmer for another 2 minutes.
7. Gently remove the cheesecake from the tin and drizzle over the orange sauce.
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