Mirror Glazed White Chocolate & Orange Baked Cheesecake

A cheesecake that looks special and tastes as good as it looks: rich, elegant and scummy.

Serves: 10 – 12

Time: Base: 10 – 15 minutes. Cheesecake: 15 minutes prep then 45 minutes baking + cooling time. To glaze and decorate: 20 minutes

Level: Slightly more challenging than basic

Tins: 1 x 20cm/8” round, high sided, preferably loose-bottomed, tin

Ingredients

For the base

  • 150g digestives
  • 50g unsalted butter
  • Squeeze of golden syrup

For the cheesecake

  • Orange zest & segments
  • 225g white chocolate
  • 250g Ricotta
  • 250g Mascarpone
  • 125g caster sugar
  • Orange food colouring (optional)
  • 2 eggs
  • 1 or 2 tsp orange extract

For the glaze

  • 150ml double cream
  • 135g caster sugar
  • 55g cocoa powder
  • 3 leaves of gelatine
  • 150ml water

Method

1. Preheat oven 160C/fan 140C/325F/Gas 3. Grease and base line a 20cm loose bottomed tin.

2. Bash or whizz the biscuits to small crumbs. Melt butter and golden syrup in saucepan. Stir in crumbs and coat. Press into base of tin and put in fridge for a while.

3. Zest the orange and set aside. Remove the white inner layer and carefully separate the orange into segments. Gently, remove any remaining white pith.

4. Melt the white chocolate and dip the orange segments in halfway. Set aside.

5. Beat the two cheeses, eggs, orange zest, caster sugar and orange extract (+ orange colouring if using) in a large bowl until smooth, then mix in the melted chocolate. Pour mixture into the tin.

6. Put tin on a baking sheet or oven-proof tray and bake for 45 minutes or until a slight wobble in middle. Turn the oven off but leave the cake in with the door ajar slightly until fully cool. Put cheesecake in fridge for at least half an hour.

For the glaze

7. Add the cream, sugar, cocoa powder and water to a small saucepan and heat gently until the sugar is fully dissolved. Keep stirring during heating. Bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool for 10 minutes.

8. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Squeeze any excess water from the leaves and stir into the glaze until fully dissolved. Use a sugar thermometer to check the temperature of the glaze and cool to 38C or lower before using.

9. Pass the glaze through a fine sieve into a measuring jug and tap on a hard surface to encourage any air bubbles to pop.

10. Once the cake has chilled in the fridge, transfer to a wire rack placed on a large baking tray with a dinner plate to catch any excess glaze as you pour it over the cake.

11. Pour the glaze evenly over the top of the cake. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught on the dinner plate.  If necessary, carefully tip the cake to encourage the glaze to run down the sides.

12. Before the glaze sets fully, add the orange segments then place in fridge to firm up.