Callestock Blog

Ingredients:

For the base:

150g digestive biscuits

75g Rodda's butter (plus extra for greasing)

For the topping:

4 passion fruits

250g mascarpone cheese

½ jar good quality orange curd

Zest from 1 orange - ½ finely grated and ½ cut into thin strips

200ml double cream, lightly whipped

Method:

1. Grease a 20.5cm non-stick removable base cake tin and line the bottom with a circle of baking parchment

2. For the cheesecake base, crush the biscuits using a rolling pin (or whiz them up in a food processor)

3. Melt the Rodda's butter over a gentle heat, remove from the heat and stir in the crushed biscuits

4. Once combined, press into the base of the tin

5. For the topping, scoop the pulp from two of the passion fruits, halving them first, and add to a sieve

6. Push through the sieve with a wooden spoon, leaving the seeds behind

7. Add the mascarpone, grated orange zest and orange curd

8. Mix thoroughly with an electric mixer

9. Whip the double cream until firm

10. Fold the whipped cream into the mascarpone mixture and smooth over the base

11. Chill in the fridge for a minimum of 4 hours or ideally overnight

Up to 2 hours before serving:

Decorate with the seeds and pulp from the remaining two passion fruits and the thin strips of orange. Serve with a glass of cool Camel Vallley sparkling wine.

Liz's top tip:

Liz always doubles up the ingredients for a really deep cheesecake - yum!

Download and print the recipe for yourself.