Recipes
Date posted: 29/09/2025
Ingredients
| Packet of orange jelly cubes | 1 |
| Water | 400ml |
| Digestive biscuits | 300g |
| Melted butter | 150g |
| Full-fat cream cheese | 500g |
| Icing sugar | 100g |
| Orange extract | 2 tsp |
| Double cream, for the filling | 300ml |
| Double cream, for the ganache | 100ml |
| Dark chocolate | 100g |
| Jaffa Cakes | 12 |
Method
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- To make the jelly: Dissolve jelly cubes in 200ml boiling water, add 200ml cold water. Pour into clingfilm-lined dish and freeze until set.
- To make the base: Blitz biscuits, mix with butter, press into 20cm springform tin.
- For the filling: Whisk cream cheese, sugar, and orange extract. Add cream and whisk until thick.
- To assemble: Spread ⅓ of filling on base and place jelly disc in centre. Pipe filling around jelly, then cover with remaining filling. Chill 5–6 hours or overnight.
- For the ganache: Heat cream, pour over chopped chocolate, stir after 5 mins. Spread on cheesecake.
- Decorate with Jaffa Cakes.