Orange Spiced Cheesecake

There's a possibility I might be making orange spiced everything this autumn, I've cottoned on to the idea and I want to put it in everything. When I mentioned I was going to make an orange spiced cheesecake I got a few oh's and um's people weren't that enthralled by the idea and slightly apprehensive. It's safe to say I was on the right track for the season, it basically tastes like christmas in a cheesecake, I realise it's a little early for christmas for some people but I say it's never too early.

I love this type of cheesecake with jelly in, it's lighter and more refreshing than a lot of cheesecakes, it doesn't feel like it's weighing you down after a meal or filling you full of cream. It's one of those desserts that makes my mouth water while I'm still eating it, the only bad thing about it is you feel like you could eat the whole thing, I wouldn't advise it!


For the cheesecake
1 pint/600ml packet of orange jelly
350g cream cheese at room temperature
Rind and juice of half an orange
100g caster sugar
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
150ml double cream

For the base
200g ginger biscuits, crushed
50g butter, melted
50g demerara sugar

Dissolve the jelly in 150ml/ 2/3 cup of boiling water then make up to 300ml/1 1/3 cups with cold water. Put in a cold place until the jelly is thick and almost set. I usually put mine in the freezer to speed up the process, just make sure to check it frequently.

Mix together the crushed biscuits, melted butter and sugar and evenly press into the base of a 7 inch springform tin.

Mix the cream cheese with the orange rind and juice, caster sugar, spices and almost set jelly. Whip the double cream and mix into the cream cheese mixture. Pour into the tin on top of the base, shake to level and place in the fridge until set, it usually takes about 4 hours to set but if you have time chill overnight.