150ml (2/3 cup) water
125g (2/3 cup) caster sugar
2 large oranges, peeled and segmented
30ml (2tbsp) orange liqueur
½ packet chocolate biscuits, crushed
55g (¼ cup) butter, melted
Milk chocolate from the chocolate mill to decorate
For the cheesecake:
120g (½ cup) caster sugar
Finely grated zest and juice of 1 orange
2 tbsp orange liqueur
2 tbsp cornflour
250g (2 cups) cream cheese
250g (2 cups) mascarpone cheese
3 whole eggs
1 vanilla pod
120 ml (½ cup) double cream
Milk chocolate from the cheese chocolate and nut mill
Preheat oven to 170°C/325°F/Gas 3
Pour the water in a saucepan, add the sugar, place the pan over a low heat and gently dissolve the sugar.
Peel and segment the oranges and place the segments in a bowl. Place the peelings into the pan with the sugar syrup and the orange liqueur and bring to the boil, then remove from the heat and pour over the segments, cover and leave to cool. Mix the crushed biscuits with the melted butter.
To make the cheesecake, mix together the caster sugar, orange zest and juice, orange liqueur and corn flour in a bowl using a wooden spoon, then use an electric hand mixer to beat in the cream cheese. Add the eggs one by one, beating constantly until all the eggs are well incorporated. Split the vanilla pod lengthways and scrape out the seeds and add them to the cream cheese and beat in the cream till smooth.
Take 4-6 small oven proof jars or ramekins and place some crushed biscuit mixture in the bottom of each container, then spoon over some orange syrup from the segments, then pour over a little of the cheesecake mixture, then mill in some chocolate to cover the mixture then top with the remaining cheesecake mixture.
Place 2 cm of warm water in the bottom of a roasting tray and place the cheesecakes in the tray and bake in the oven for 25 minutes or until the top is lightly browned and the cheesecake is just set. Remove from the oven and leave to cool. When cool grate some milk chocolate evenly over the top of the cheesecakes and serve with the orange segments.
**Note that 1 tbsp = 15ml