|Cold water||3 Tablespoon|
|Cream cheese||1 Pound (Rich One)|
|Frozen concentrate unsweetened orange juice||6 Ounce, thawed (1 Can)|
|Caster sugar||3 Ounce|
|Whipping cream||2 Pint|
|Digestive biscuits||4 Ounce|
|Demerara sugar||1 Ounce|
Place the gelatine in a small basin with the cold water and leave to stand for 3 minutes.
Then place it in a pan of simmering water and leave to dissolve until the gelatine has become clear; remove and leave to cool.
Cream the cheese until soft and gradually beat in the orange juice and caster sugar.
Stir in the cooled gelatine.
Whisk the cream until thick but not stiff and fold into the cheesecake mixture.
Turn into a lightly oiled 8 inch (20 cm) cake tin, with a circle of greaseproof paper in the bottom, and place in the refrigerator.
Crush the biscuits finely.
Melt the butter in a pan and stir in the biscuit crumbs and demerara sugar.
Press this mixture over the cheesecake.
Return to the refrigerator and leave for about 3 to 4 hours until the cheesecake is set and well chilled.
Turn out onto a serving dish, remove greaseproof paper and decorate the top with whipped cream and fresh orange segments.