Orange marmalade with cheesecake and Amaretti crumble

servings4
35 minutes

Ingredients

Seville orange marmalade

  • 4 Seville oranges
  • 1.7l water
  • 1200g of caster sugar

Amaretti crumble

  • 250g of hobnob biscuits
  • 125g of amaretto biscuit
  • 200g of white chocolate
  • 15g of praline paste
  • 1 orange, zest only
  • 1 pinch of sea salt

Cheesecake

  • 125g of crème fraîche
  • 125g of icing sugar
  • 1 vanilla pod, seeds only
  • 2 oranges, zest only
  • 240ml of double cream
  • 225g of Philadelphia cheese

Method

1
To make the Seville orange marmalade, fill a large pan with the water and leave to one side. Peel the zest from the oranges and reserve, making sure you remove as much of the bitter pith as possible. Cut the oranges in half and squeeze the juice into the water
  • 1.7l water
  • 4 Seville oranges
2
Place the leftover pulp into a piece of muslin and tie a knot. Add the bag to the water and bring to the boil. The orange pulp will release pectin which will help the marmalade set
3
Cut the zest into thin strips with a sharp knife and add to the pan along with the sugar. Gently simmer, uncovered, for 1–2 hours. Allow the marmalade to cool then store in an air-tight container
  • 1200g of caster sugar
4
For the Amaretti crumble, crush both types of biscuit into a bowl and set aside. Melt the chocolate in a bain marie along with the praline paste
  • 250g of hobnob biscuits
  • 125g of amaretto biscuit
  • 200g of white chocolate
  • 15g of praline paste
5
Add the chocolate mixture to the biscuits along with the orange zest and sea salt, combine well. Set aside until ready to serve
  • 1 orange, zest only
  • 1 pinch of sea salt
6
For the cheesecake, mix together the crème fraîche, Philadelphia, sugar, vanilla seeds and orange zest in a large bowl. It's important to note that oranges can vary in intensity, so at this stage give it a taste to see if it is sharp enough
  • 125g of crème fraîche
  • 225g of Philadelphia cheese
  • 125g of icing sugar
  • 1 vanilla pod, seeds only
  • 2 oranges, zest only
7
Prepare a large bowl of iced water. Add the cream to a separate bowl. Set the bowl of cream over the iced water and whip until you have very stiff peaks
  • 240ml of double cream
8
Gently and gradually fold the stiff double cream into the cream cheese mixture little by little until completely combined
9
To serve, spoon a little marmalade into the bottom of each bowl, followed by a layer of cheesecake mixture. Sprinkle the Amaretti crumble on top and serve