INGREDIENTS   SERVES 8

500 g                      Philadelphia cheese

230 g                      biscuits (chocolate or ginger whatever is your preference)

140 g                      butter

160 g                      sugar

300 ml                   double/whipping cream

2                              large oranges

5                              sheets of gelatine

150 g                      chocolate drops or chocolate shavings

 

METHOD

BASE:                    Either smash with a rolling pin or put in a blender the biscuits and turn into ‘breadcrumbs’ texture. On a very low heat melt the butter in a saucepan and then add the biscuit crumbs. Mix together.

Take an 8 inch baking tin, line with oven/baking paper, and pour in the biscuit mixture. Spread evenly along the base of the baking tin and press firmly down, so as to create a firm and compact base.

CREAM FILLING:               Squeeze the juice of both oranges into a sauce pan.

Whip to hard peeks the double cream and then place in the fridge to keep cool.

Place the gelatine sheets in to cold water and allow sitting for approx 3-5 minutes.

Meanwhile start to gently warm the juice of the 2 oranges, squeeze the sheets of gelatine and add to the warm orange juice. Melt well together, and then allow to cool.

In a bowl mix the Philadelphia cheese and the sugar to a smooth consistency then little by little gently fold in  the whipped cream, followed by the chocolate drops/shavings and then the orange-gelatine mixture. Combine well.

Pour all into the baking tin over the biscuit base. Allow to cool in the fridge for minimum 4 hours.

 

DECORATION

For that Christmassy look, decorate the top with Kiwi, the tartness of the kiwi will also help cut through the sweetness of the cheesecake, and red berries of choice.

 

 

SUGGESTIONS

For a gluten free option use gluten free biscuits.

For lactose free option use lactose free cream cheese.

For those that avoid eating sugar, use a sugar substitute such as Stevia or Xylito.