TRICOlOUR CHEESE CAKE
ingredients
Digestive biscuits 15 nos
Melted butter 6 tbsp
Curd/cream cheese 400 gms
Mascarpone cheese 200 gms
Caster sugar 100 grms
Milk 3 tbsp
Pot double cream 184 ml
Grated zest of three oranges (save the segments for the decoration)
Method
lCrush the biscuits roughly. Put the biscuits into a bowl and mix it with the melted butter. Put the mixture into a 23cm cheesecake tin and using your fingers or the back of a spoon to spread it evenly, press it down in the tin to form the base. Put the tin into the fridge to set for about 30 minutes.
lPut the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with a wooden spoon.
lPut the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
lRemove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least four hours or overnight).
courtesy chef Chef Karan Talwar
— Kitchen Kraft Catering Co