Jaffa Cake Cheesecake

This Jaffa Cake cheesecake takes inspiration from the classic British treat, layering a bourbon biscuit base, smooth New York style baked cheesecake filling, orange jelly and a dark chocolate ganache into one showstopping bake.

It’s indulgent, nostalgic dessert, ideal for for birthdays, dinner parties that don't take themselves too seriously, or as a celebration cake for anyone with a soft spot for that chocolate-orange combination.

The base starts with crushed bourbon biscuits stirred with a little melted butter, pressed into the base of your tin and given a quick bake to set it firm

This brings out the cocoa notes, forming a sturdy, crunchy foundation in pleasing contrast to the cheesecake filling.

The cheesecake itself is a simple custard mix of cream cheese, double cream, eggs, vanilla, sugar and a dash of flour for structure.

Gentle whisking is key here, just enough to combine everything without adding too much air, which is a common cause of cracked cheesecakes.

Once it's poured into the tin, it baked gently until wobbly, then chills in the refrigerator until set.

The real departure from standard cheesecake begins with the jelly layer, made in a separate tin and chilled until firm, then carefully placed on top of the chilled cheesecake the next day. It adds that signature orange flavour, as well as a bright, glossy contrast to the rich filling.

To finish, a layer of dark chocolate ganache is poured over the top and smoothed down the sides.

Using dark chocolate reflects the chocolate used in the original Jaffa Cakes, and ensures the topping isn’t too sweet.

Combining the chocolate with cream gives it a luscious, truffle-like texture rather than a hard snap.

For a final touch, a butter knife or spatula is drawn lightly over the surface to create the familiar criss-cross ridge effect of a Jaffa Cake.

With four elements to compile, this is a dessert that requires a little time, but each step is straightforward and well worth it for the end result.

The finished cheesecake slices cleanly and holds its shape beautifully, with clear, distinct layers and plenty of wow factor both when you bring it to the table, and when your serve the slices and the light shines through that beautiful orange jelly layer.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Instructions

Make the orange jelly layer

Separate the jelly into cubes and place into a heatproof jug.

Add 150ml (10 tbsp) of boiling water and stir until dissolved.

Add a further 90ml (6 tbsp) of cold water.

Pour the mixture into the 18cm (7 inch) tin and allow to cool before placing in the refrigerator to set.

Make the base

Set the oven to 180C (160C fan). Put the bourbon biscuits in a food processor and blitz to a sandy crumb. Alternatively, put them in a ziplock bag and bash them with a rolling pin.

Pour in the melted butter.

Mix well.

Empty the mixture into a 23cm loose-bottomed nonstick tin.

Press down with the back of a spoon until even and firm.

Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.

Make the filling

Put the cream cheese, cream, eggs, vanilla, flour and sugar in a large bowl.

Whisk gently together - you want to avoid incorporating air. 

Pour the mixture on top of the biscuit base and gently level off.

Bake

Bake in the oven for 50-60 minutes until firm but slightly wobbly.

Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.

Allow to cool completely in the tin at room temperature, then place in the refrigerator overnight.

Decorate 

The next day, put the chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring after each burst until just melted.

Add the cream.

Gently whisk until the whole mixture becomes glossy and smooth. 

Retrieve the cheesecake and the jelly disc from the refrigerator.

Tip the jelly disc out of the smaller tin and lay on top of the cheesecake.

Spoon the ganache on top of the cheesecake. Spread to the edges and down the sides, leaving a cross-hatch texture on top to resemble the top of a jaffa cake.

Pop the cheesecake back in the fridge for 30 minutes for the ganache to set.

Slice with a warm knife for neat slices.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Print this Jaffa Cake Cheesecake Recipe

More cheesecake recipes to try