Jaffa Cake Cheesecake Recipe
This Jaffa Cake cheesecake layers a bourbon biscuit base, baked cheesecake filling, orange jelly and a dark chocolate ganache into one showstopping bake.
Servings: 12 slices
Equipment
- Jug
- 18cm (7 inch) cake tin (solid bottom)
- Round loose-bottomed 23cm (9") nonstick cake tin
Ingredients
For the jelly layer
- 135 g orange jelly (jello) cubes
For the base
- 300 g bourbon biscuits
- 80 g salted butter
For the cheesecake filling
- 600 g full fat cream cheese
- 300 ml double cream heavy cream
- 3 medium free-range eggs
- 2 tsp vanilla extract
- 150 g white caster sugar superfine sugar
- 30 g plain white flour all purpose flour
For the chocolate topping
- 250 g dark chocolate
- 250 g double cream
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 and 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 and 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 and 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.
Nutrition
Calories: 737kcal | Carbohydrates: 56g | Protein: 10g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 382mg | Potassium: 339mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1582IU | Vitamin C: 0.3mg | Calcium: 108mg | Iron: 6mg
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!