Lovely for Easter…
For base 190 g digestive biscuits crushed and 90 g melted butter.
Add biscuits to butter cook for 2 mins, press into bottom and sides of springform tin.
Freeze for 10 mins to set.
400 g cream cheese.
1/2 teasp ground cardomon,
1/4 teasp ground fennel,
1/4 teasp ground star anise,
120 g icing sugar,
zest of 1 orange,
300 ml double cream
Sauce:
1/4 cup sugar,
1/2 teasp orange essence,
1/2 cup orange juice,
2 teasp maizena
Beat cream cheese in large bowl, add spices, sift in icing sugar and add orange zest. Whisk cream until soft peaks form and fold into cream cheese mixture and combine. Spread mixture over biscuits, level out and place in freezer for 10 mins.
Make sauce: mix 1/4 cup sugar and maizena into a saucepan, stir in orange juice. Cook and stir until sauce thickens, lastly add the orange essence. Let cool and spoon over cheesecake.
Source: Rhodesian Cookbook
Prepared, tried and tested by: Gail Haselsteiner
Comment:
Gail Haselsteiner The cardomon Star Aneese and fennel make this a spicy cheesecake and the orange sauce on top is delicious it’s a nice combo. I was thinking of making this one again . Family enjoyed. You can also substitute with ginger snaps for the biscuit base.
