Caramelised orange cheesecake with spun sugar crown

Method

1. For the base, melt the butter in a small pan over a low heat. Whizz the biscuits and orange zest in a food processor to a crumb texture. Pour in the butter and whizz until the mixture starts to stick together.
2. Press the biscuit crumb base evenly into the bottom of the cake tin so it’s compacted down well. Chill in the fridge until needed. 3 Heat the oven to 160°C/140°C fan/ gas
3. For the filling, combine the cream cheese, mascarpone and caster sugar in a mixing bowl. Using an electric mixer, whisk the ingredients until smooth. Add the eggs one at a time, then the vanilla, whisking until smooth. Stir in the flour with a wooden spoon.
4. Pour the mixture into the tin, on top of the prepared base, making sure the top of the filling is smooth and even. Put in a baking tray, then bake for 50-55 minutes until set but with a good wobble. Leave to cool completely in the tin.
5. Meanwhile, prepare the caramelised oranges. Put the orange pieces in a medium heatproof bowl. Put the caster sugar in a medium non-stick frying pan over a low heat and gently melt, allowing it to turn to caramel. Remove the pan from the heat and pour in 2 tbsp water, the Grand Marnier and 1 tbsp orange juice (take care as it may spit and bubble). Return to a low heat and stir until the caramel loosens. Pour over the oranges in the bowl and allow to cool.
6. Once the cheesecake is cool, turn out onto a plate and, just before serving prepare the spun sugar. Thoroughly grease a rolling pin or knife steel and lay it over baking paper. Put the 80g caster sugar in a large deep frying pan over a low-medium heat. Allow the sugar to dissolve and slowly turn into caramel. Don’t stir until all the sugar has melted; swivel the pan carefully to allow the sugar to melt evenly.
7. For spun sugar the temperature of the caramel needs to be 120°C. Use a sugar or digital thermometer to check this. You may find the caramel is already over this temperature. If so, let it cool slightly (see tips).
8. When the caramel reaches the correct temperature, remove from the heat. Using a wooden spoon, carefully swish the caramel back and forth over the rolling pin to create the spun sugar. You’ll need to work fast as the sugar sets quickly. When it has cooled enough you’ll find you can mould it with your hands.
9. For the icing, mix the mascarpone with the icing sugar and vanilla. Dollop the mascarpone icing on top of the cheesecake, then top with the caramel oranges, dribbling the caramel down the sides of the cheesecake. Finally, add the spun sugar on top at the table – ta-dah! – and serve immediately.