Vanilla cheesecake with orange marmalade
Photo by Babiche Martens
Try using Girl Guide biscuits in this recipe.
- To make the base, break the biscuits into the bowl of a food processor and blend with the butter, ginger and cinnamon. Press into a 24cm springform tin and chill.
- Sprinkle the gelatine over the juice in a saucepan and warm gently while stirring to dissolve. Let cool.
- In the bowl of the food processor add the cream cheese, vanilla, sugar, gelatine mixture and lemon and process until smooth. Fold in the whipped cream and spoon over the base. Chill for at least 5 hours or overnight.
- Before serving, warm the marmalade with just enough Cointreau to loosen then spoon over the cheesecake.
To get the maximum vitamin boost from citrus - squeeze, zest or slice just before using.