Jaffa Orange Cheesecake

"This looks delicious. Posting for safekeeping & nutritional stats (like I really need to know!!!) From Andrew Nutter. Cooking time includes chilling time."
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Ready In:
2hrs 20mins




  • For the base:.
  • Combine crushed biscuits and add the butter. Stir.
  • Press mixture into 10 mousse molds set on a tray covered with plastic wrap.
  • For the cheesecake:.
  • Gently mix mascarpone & sugar.
  • Fold in whipped cream.
  • Quickly fold in the melted chocolate.
  • Divide between the 10 mousse molds.
  • Chill in fridge for 2 hours.

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I am a graduate student living, teaching, and studying in France for a year. I love cooking, especially baking, but I don't agree with all that jazz about how you need to be SOOOO careful with your ingredients and measuring and all that when baking. If I were making a millefeuille, yeah, I'd be freaked, but cookies and cakes and muffins are no biggie. Who cares if you don't beat it exactly two minutes? Argh, renegade cook! I have a very beaten, battered copy of Jane Garmey's fab Great British Cooking, although I just cannot bring myself to do the lard recipes (like half the book!). It really rocks, though. I love languages and I hate it when people think they are hot stuff in another language (I'm talking to YOU, Alex Trebeck!!!) but aren't. Actually I just dislike pretentious people altogether. That includes YOU, yes YOU, the American Tourist who bumps into me (American Incognita) on the streets of Paris (which is in FRANCE, remember) and says "Sorry." Sorry? Couldn't we just say Pardon with a French accent? geesh. Also, yelling in English at people does not comprehension make. I also have a major celeb crush on Anthony Bourdain. I think it's that whole bad-boy good-girl thing. Plus he's half-French. And majorly witty. Am on the lookout for him, but he's probably reclining in a palm frond beach chair in Tahiti filming an episode. Sigh.
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