I promise that all my recipes are not different varieties of cheesecakes but I wanted to try a different take and taste on the cheesecake I’ve been making for a while. I’d seen an idea on pinterest where they’d layered up several colours and as I was going to be using two distinct flavours I thought I would experiment and if it went wrong i was sure it would still taste yummy!
Ingredients:
- 1 pack (500g) digestive biscuits (I used ASDA smartprice as they are lactose free and cheap!)
- 175g vitalite (melted)
- 600g Arla lactofree cream cheese
- 2tbs plain flour
- 175g caster sugar
- 2 eggs, 1 yolk (med or lrg size eggs are fine, whatever you’ve got!)
- 30g bourneville cocoa powder
- orange flavouring
- orange food colouring
This recipe makes a cheesecake with a very thick biscuity base so it is equal to the cheese part, if you prefer a thin biscuit base then I would use 350g of digestives with 140g vitalite.
Method
Pre-heat oven to 180c/Gas 4.
Crush biscuits and add to melted butter, mix together and line the bottom of the 7″ springform tin with the crushed biscuits, when using 500g you need to press the biscuit mixture firmly into the tin and bake for 5 minutes.
Mix the cream cheese in a large bowl with the flour, sugar, eggs and yolk. When mixture is light and fluffy split the mixture into two, placing half into another mixing bowl put aside for later. Add two lids of orange flavouring to the mixture and stir well, then add one and a half lids of the orange colouring to the mixture and make sure it is mixed in completely. Spoon the orange mixture on top of the cooled biscuit base and place in the freezer to cool and solidify for 20 minutes.
Whilst you are waiting for the mixture in the freezer add the cocoa to the half of the mixture you set aside earlier making sure you sieve the powder in and mix well. After 20 minutes remove cheesecake from freezer and gently pour on top of orange layer, gently spoon mixture to edge to get top covered in chocolate layer, place in the oven and bake for 45 minutes. Cheesecake should be relatively firm, oven dependent it may need an extra 5 minutes to firm up, leave to cool.
If you don’t feel comfortable with the idea of trying to get split colours which is a bit tricky to perfect then don’t split the mixture, add both the orange flavouring and cocoa to the mixture, leave out the food colouring, pour whole mixture on to biscuit base and then bake as per recipe.
Personally I always think this type of cheesecake tastes better the day after baking when it has spent the night in the fridge, my housemates seem to agree too!
No Lacto baker 