Orange Cheesecake 2

Ingredients:

For the Filling:
juice of 3 oranges
finely-grated zest of 2 oranges
juice of 1 lemon
2 tbsp powdered gelatine
2 eggs, separated
300ml milk
90g caster sugar
570g cottage cheese
150ml double cream, whipped

For the Crumb Base:
120g digestive biscuits
60g caster sugar
60g butter, melted

3 oranges, peeled and segmented, to decorate
double cream, to garnish

Method:

Combine the orange juice and lemon juice in a bowl. Transfer 4 tbsp of this mixture to another bowl and sprinkle the gelatine over the top.

Whisk together the egg yolks, milk and 60g sugar then pour into a saucepan and cook over gentle heat for a few minutes, ensuring the mixture does not come to a boil. Add the gelatine solution and continue heating, stirring constantly, until dissolved.

Take off the heat and set aside to cool until just starting to set then add the orange zest and 6 tbsp of the remaining orange and lemon juice mix. Pass the cottage cheese through a fine-meshed sieve then beat into the gelatine mix. Add the egg whites to a clean and dry bowl then whisk until stiff before quickly folding into the cheese mixture. Now fold in the whipped cream.

Turn the cheese mix into a 1.8l (about 24cm diameter) slope-sided cake thin that's been lined with non-stick paper. Meanwhile, crush the biscuits by placing in a plastic bag and hitting with a mallet or rolling pin. Add to a bowl and mix with the melted butter and sugar. Spread the crumb mixture over the top of the cheese mix, pressing down lightly with the flat of a round-bladed knife. Transfer to the refrigerator and chill thoroughly.

To serve, turn the cake out onto a chilled plate, decorate the top with overlapping orange segments and a swirl of double cream.