Orange and Rosehip Baked Cheesecake
Ingredients
225g digestive biscuits
100g butter, melted
250g tub mascarpone
600g soft cream cheese
2 eggs, plus 2 yolks
zest and juice of 3 oranges
4tbsp plain flour
175g caster sugar
rosehip jelly - see recipe below
Method
- Heat oven to 180C, fan 160, gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Break up the biscuits to a fine texture, then mix in the melted butter. Press into the tin and chill.
- Whisk all the other ingredients except the rosehip jelly into a bowl until combined. Pour into the tin, then bake for 35-40 minutes until the cheesecake has a firm wobble.
- Turn off the oven and allow to cake to cool inside. When it is completely cooled, pour over the rosehip jelly and leave to set in the fridge for an hour or preferably over night.
- Remove the tin and decorate with slices of orange and raspberries if you like.
Rosehip Jelly
Ingredients
200g fresh rosehips, remove stalk and trim away black tip
water
1/2 tsp citric acid
200g caster sugar
2-3g agar agar powder (vegan gelatine)
Method
- Place trimmed rosehips in a medium pan, sprinkle over citric acid and cover with just enough water to submerge the hips.
- Place on a medium heat, bring to a slow boil and allow to simmer for 1-2 hours topping up with water as needed.
- Once hips are soft strain liquid through multiple layers of muslin until you have a clear liquid. (it's very important to do this as rosehip contain tiny hairs that could cause you stomach discomfort)
- Place the liquid approx. 300ml into a clean saucepan along with the sugar and agar powder, stir over a low heat until the sugar has dissolved then allow the mixture to gently simmer for 10 minutes.
- Turn off heat and allow to cool before using.