I can’t put into words how tasty this cheesecake is. If I was served it in a Michelin starred restaurant I would be very happy. I used ginger biscuits with the digestive biscuits which gave the base a beautiful warm ginger taste, but it also makes the base more crumbly. If you want the base to hold better then add a bit more butter to the biscuit than what I have written in this recipe.
For the base:
200g Ginger Biscuits (Crushed)
200g Digestive Biscuits (Crushed)
2 heaped tbsp. Butter
For the topping:
100g Icing Sugar
250g Cream Cheese
250ml Double Cream
2 Small Oranges (Zest)
Juice of half an orange
Place all of the biscuits in a strong freezer bag. Using a rolling pin, crush the biscuits until they are fine crumbs.
In a pan, heat the butter until melted, remove from the heat and add to the crushed biscuits. Stir until all crumbs are covered with the melted butter.
Pour the mixture into a non-stick spring form cake tin. Using your fingers, press down the mixture so it is evenly spread and compact. Place into the fridge whilst you make the topping.
Using an electric mixer or a balloon whisk, whisk the cream until thick and forms soft peaks.
Beat the cheese until soft then fold into the whipped cream. Add the juice of half an orange and the zest of two oranges into the mix, also add the icing sugar. Lightly stir the mixture until all is combined.
Pour the cream mix onto the biscuit base and smooth out. Place back into the fridge for a minimum of 4 hours but 8 or more hours would be best.
Cut a slice and enjoy!