|Rich shortcrust pastry||1|
|Full fat soft cheese||450 Gram|
|Plain flour||30 Milliliter (2 Tablespoon)|
|Vanilla sugar||200 Gram|
|Orange||1⁄2 , grated rind|
|Double cream||37 1⁄2 Milliliter (2 1/2 Tablespoon)|
|Plain chocolate||25 Gram, melted|
|Brandy||10 Milliliter (1 Tablespoon)|
Shape the pastry into a ball, wrap it in cling film or foil and chill for 1 hour.
Butter the base of an 18 cm/7 inch round spring-form tin.
Halve the pastry and roll out 1 half to cover the base.
Trim the edges.
Bake in a preheated oven for 15 minutes or until golden.
Remove from the oven and leave to cool on a wire tray.
When cool, butter the sides of the spring-form tin and lock on to the base.
Roll out the remaining dough into 2 equal strips, 8 cm/3 inches wide to fit the inside of the ring.
Fix the strips inside the ring and gently press the edges to seal on to the base.
Trim the edges and chill while preparing the filling.
Beat the cheese in a mixing bowl, until soft and fluffy.
Add the flour, sugar and grated orange rind and mix well.
Beat in the eggs, 1 at a time, followed by the egg yolks.
Stir in the cream.
Remove a third of the batter to another mixing bowl and stir the melted chocolate and brandy into it.
Pour the vanilla-flavoured filling into the pastry shell.
Add spoonfuls of the chocolate filling on top to create a marbled effect.
Bake in a preheated oven for 15 minutes.
Reduce the heat and bake for 50-65 minutes or until the filling is firm to the touch.
Remove from the oven to a wire tray.
Leave for at least 2 hours before removing the sides of the spring-form tin.
Chill overnight before serving.