Match Of The Day Cheesecake St Clements Cheesecake
|Digestive biscuits||200 Gram|
|Golden syrup||1 Tablespoon (Rounded)|
|Cocoa powder||2 Teaspoon|
|Cottage cheese||450 Gram|
|Oranges||2 (Use Finely Grated Rind And Juice)|
|Gelatin||18 Gram (6 Level Teaspoons)|
|Castor sugar||100 Gram|
|Double cream||300 Milliliter, whipped until thick and fluffy|
|Grated chocolate||1 Tablespoon (For Garnish)|
|Orange slices||6 (Fresh / Jellied, For Garnish)|
Put the biscuits into a polythene bag and crush with a rolling pin.
Put the butter, syrup and cocoa into a saucepan and melt over a low heat.
Remove from the heat and, using a wooden spoon, mix in the biscuit crumbs.
Tip into a 25 cm loose bottomed tin with a spring clip and spread over the base.
Using a wooden spoon press the cheese through a sieve into a mixing bowl.
Add the orange and lemon rind to this.
Pour the orange and lemon juice into a measuring jug and make up to 300 ml with water.
Quarter fill a medium sized saucepan with water and bring to the boil.
Remove the saucepan from the heat and sit the measuring jug in the hot water.
Sprinkle the gelatine into the jug and stir with a tablespoon until dissolved.
Add the castor sugar and stir again until dissolved.
Pour the liquid into the cheese and stir well.
Using a tablespoon gently stir in the whipped cream - the mixture is runny at this stage.
Pour this into the tin on top of the biscuit base.
Leave to set - this will take about 2 hours but leave it overnight if you can.
Undo the tin carefully but leave the cheesecake on the base.
Decorate with grated chocolate and orange slices.