Bitter orange cheesecake

Our final festive treat for you to re-create at home, to wow your guests and end your feast on a high note.

Recipe by Juliet Baptiste-Kelly and photography by Glen Burrows

Harnessing the flavours of pepparkakor, traditional Scandinavian ginger biscuits, this is a luxurious, spiced take on a baked cheesecake paired with Kenya Gichugu from Tate.

For the base

250g pepparkakor

100g unsalted butter

50g black treacle

For the topping

150g icing sugar

150g sour cream

350g cream cheese

2 whole eggs

2 egg yolks

1tsp orange extract

3tbsp bitter orange marmalade

To make the base, melt the butter and treacle in a small pan over a low heat. Crush the biscuits to a fine crumb, and mix in the treacle and butter. Press into the bottom of a greased and lined spring-form baking tin. Place in the fridge to chill.

Using a stand mixer or hand whisk, bring all the cheesecake ingredients together into a smooth cream and pour on top of the base. Bake in a preheated oven at 150˚C (fan)/gas mark mark 3 for 50 minutes. The cheesecake should have a good wobble but be set in the centre.

Allow to cool completely before serving.

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