Thought I would go for orange this time, and I am impressed, by far the nicest I think, although each flavour has its qualities.

Here are all my other recipes for other tasty things you might like to try – MKW Recipes

Orange Cheesecake

My adaption is for 2 ramekin servings.

SYRUP

100 ml freshly squeezed easy peelers juice (or any oranges)
25 g caster sugar
100 ml water
5 g cornflour

BASE

30 g digestive biscuits or Hobnobs
12.5 g butter, melted

FILLING

40 ml double cream
12.5 g caster sugar
67 g cream cheese, such as Philadelphia/mascarpone (or mixed)
1/4 tsp vanilla extract

Syrup = heat water and sugar until the sugar is dissolved, simmer for a few minutes to start it getting syrupy. Add the orange juice, and keep simming until it thickens. Once done, pour into a container and set aside to cool. Can be done in advance and keeps for at least a couple of weeks.

Base = Crush the biscuits in a food processor until they are the texture of coarse breadcrumbs. (Or smash them in a plastic bag with a rolling pin which is my preferred method.) Melt the butter and add the blended/crushed biscuit crumbs, evenly divide the mixture between the 2 ramekins and leave to cool. You don’t need to press the base too much or it might end up quite solid, loose is fine and easier to eat.

Filling = Whip the cream and sugar together until fairly stiff. In another bowl, beat the cream cheese to soften, then fold in the whipped cream and vanilla extract. Lightly fold through a teaspoon of orange syrup.

Spoon the creamy mix on to the biscuit bases, and smooth the tops with the back of a spoon. Then use about 2-3 teaspons of orange syrup on top of each one and then place in the fridge for at least 2-3 hours until firm, but is best if left overnight. Eat and enjoy.

(c) MKW Publishing