Orange cheesecake with oreo crust and Aperol spritz
- October 2014
- Serves 8-10
- Hands-on time 1 hour, plus resting and setting, ideally overnight
This cheesecake recipe is made with an Oreo biscuit base, mascarpone filling and topped with an Aperol spritz jelly.
- 64.3g (40.4g saturated)
- 41.2g (30.5g sugars)
For 10 servings
To make this non-alcoholic, you could use a plain orange jelly or use 450ml lemonade mixed with orange food colouring and set it with 5 gelatine leaves.
We recommend starting this recipe at least 24 hours – preferably 2 days – ahead. Don’t be frightened off, though: most of the time is spent setting. The cheesecake needs to set for at least 6 hours, or preferably overnight, before being topped with jelly. The jelly itself will also need to set for at least 6 hours or overnight.
You can buy ready-made sugar syrup (sometimes known as gomme) in supermarkets, or make your own with equal amounts of caster sugar and cold water – heat to a simmer, then stir to dissolve the sugar, Homemade syrup keeps in the fridge for up to 3 months. Use in cocktails or for steeping fruit mixed with alcohol.
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