I was watching a new show on Channel 4 on the weekend called Sunday Brunch and they were making this amazing dessert, combining two of my current favourite treats - Jaffa Cakes and cheesecake!
I was so excited when I saw this recipe, and sat with my mouth watering, even looking at the picture of the cake is making me hungry...
So I thought I'd share this recipe in case anyone missed it
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
- 1 tbsp orange marmalade
- 275ml boiling water
- 135g packet orange jelly
- 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 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.
It seems like a lot of ingredients but hopefully it'll be worth it, I can't wait to give it a go!