Name: Marmalade Cheesecake
Yield: Serves up to 12
Cuisine: British
Ingredients: 110 g (4 oz) butter, melted; 1 x 225 g (8 oz) packet of digestive biscuits; 150 ml (5 fl oz) fresh double cream; 2 x 140 g tubs (9 oz) Scottish crowdie cheese; 2 tsp powdered gelatine, dissolved in 2 tbsp warm water; 2 large eggs, separated; 2 generous tbsp Seville orange marmalade; 50 g (2 oz) golden caster sugar; Juice of 1 lemon

Preparation info

Serves up to
12

Difficulty
Easy

Appears in

The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

About

Please note this recipe uses raw eggs which you may wish to avoid eating.

This cheesecake can be made with your favourite flavour of marmalade and is very good with lemon, lemon and lime, or lime and ginger marmalade, which also marries well with summer strawberries, raspberries, frosted grapes or passion fruit juice.

Ingredients

For the base

1 x 225 g (8 oz) packet of digestive biscuits
110 g (

Method

Lightly oil a deep, 23cm loose-bottomed cake tin. Crush the biscuits in a food processor, or place them in a polythene bag and crush with a rolling pin. Place the biscuit crumbs into a mixing bowl. Pour the warm melted butter over the crumbs. Stir well. Cover the base of the cake tin with the buttered crumbs in an even layer and pat down with the base of a potato masher, a flat spatula or palet