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Cheesecake Cream or Marmalade Cheesecake Cream
- Makes about
450 ml
- Difficulty
Easy
By Gary Rhodes
Published 1996
You can make this as a straightforward cream or include the marmalade. The quantity of marmalade you use is really up to you, but I find this quantity makes the cream really tasty. It will keep in the fridge for up to three days. The beauty of this dish is that you can simply sit this mix on to a classic biscuit base for a good alternative cheesecake.
Ingredients
Method
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A really lovely accompaniment to orange and almond cake. The “spoon on to plates by curling with a warm spoon” is a great tip to achieve a professional look.The cream doesn’t have sufficient body to stand on its own as a cheesecake but works well spooned over a crumble base in a verrine. Rhodes has another version of this cream which incorporates chocolate - I think that will give it sufficient body to set properly as a cheesecake.