1 cup of crushed Arnott's Chocolate Ripple Biscuits
1 1/2 Tablespoons of melted butter
500g softened cream cheese (room temperature)
⅔ cup of white sugar
2 large eggs
1 Tablespoon finely sliced and chopped orange peel (no pith - the white stuff)
½ cup of Orange juice
⅓ cup sugar
finely slice the remaining orange peel
1. Heat oven to 160 deg c (Fan-forced) or 180 deg c regular
2. In a medium bowl, combine crust ingredients; mix well.
3. Press crust into the base of a 20cm spring form pan and chill until set (butter hardens).
4. In a large bowl (with an electric mixer) beat the cream cheese until light and fluffy, about 15mins
5. Gradually add the sugar 1 tablespoon at a time and mix until dissolved.
6. Add the eggs 1 at a time; beating on a low speed until just blended (similar to adding eggs to creamed butter and sugar)
7. Add the orange peel; blend well.
8. Pour into crust lined pan.
9. Bake for 45 - 60 mins (depending on your oven) or until set (but not cracking - your cheesecake may be dry if this happens)
10. Allow to cool for at least an hour
11. In a small saucepan, combine all the topping ingredients; mix well. Cook over low heat until bubbly (and the Orange peel is still firm to the bite)
12. Separate the strands of orange peel and place on baking paper to cool.
13. When cool sprinkle across the cheesecake as a tasty garnish.
a) The crust will be quite thin. Double the biscuit volume will give you a thicker crust that you can take up the side of the pan.
b) if you double the biscuit crumb volume, increase the Filling ingredients by 50%. Instead of 500g of cream cheese use 750g etc.
c) if you cheesecake starts to develop cracks on the surface while cooking, lower the oven temperature by 10 deg c