The moment I saw this I knew I wanted to make it. My doesn’t look as impressive as the original and being a “little tipsy” I forgot to photograph the whole thing but it was every bit as tasty as I knew it would be.
Make it the day before if you can.
Preparing the base:
- melt 90g unsalted butter
- whizz up 300g Oreos
- get 3 tbsp cocoa powder
Making the base:
Lightly oil a 20cm loose bottomed tin.
Add the cocoa powder to the oreo crumbs and mix with the melted butter.
Press into the tin evenly and pop in the fridge
Preparing the filling:
- finely zest 2 oranges
- get 560g full fat cream cheese, 150g mascarpone, 150g icing sugar and 300ml double cream ready
Making the filling:
Pop the cheeses and icing sugar in a bowl and mix with an electric mixer until smooth.
Add the cream and orange zest the beat until smooth and very stiff (it goes from shiny to dull).
Spoon over the base and smooth over. Pop back in the fridge.
Preparing the Jelly:
- get 6 gelatine leaves, 100ml Aperol, 230ml prosecco, 65ml soda water and 20ml sugar syrup*
Making the Jelly:
Mix the Aperol, prosecco, soda water and sugar syrup together.
Soak the gelatine in cold water until soft.
Transfer 100ml of the Aperol mix to a small saucepan and heat until steaming. Remove from the heat.
Squeeze the water from the gelatine and add to the pan. Stir to dissolve.
Strain back into the other Aperol mixture and stir gently. Skim any foam off then leave the jelly to cool (but is still a liquid).
Gently pour over the cheesecake. I say gently, I ended up with a jellied kitchen worktop too.
Carefully transfer to the fridge and leave to chill.
I did manage a photo of a slice.
I do adore cheesecake and this was very nice. The Aperol gave it a wonderful colour. Here’s the original Delicious Magazine recipe.
*make your own sugar syrup with heating equal amounts of caster sugar and cold water to a simmer.