Serves 1
Directions
- 1Begin by bashing the biscuits using a rolling pin or similar until they become a fine crumb.
- 2Add in your melted butter and mix until thoroughly combined.
- 3Spoon the biscuit mix into the bottom of a lined 20cm / 8 inch spring form cake tin.
- 4Press down thoroughly with the back of a spoon.
- 5Pop in the fridge whilst we prepare the rest.
- 6Meanwhile, place the cream cheese, orange zest and orange juice in a large bowl and roughly whisk until combined.
- 7Add in the icing sugar in stages and whisk through.
- 8Finally, pour in the double cream and whisk on a low speed until just combined.
- 9Spoon the mixture into your cake tin and smooth the top using a spatula.
- 10Place in the fridge for a few hours or overnight.
- 11Once ready to serve, decorate with 2 thin orange slices and a dusting of icing sugar.
- 12Cut into generous slices and enjoy.
Ingredients
- 320 g digestive biscuits
- 120 g unsalted butter, melted
- 600 g full fat cream cheese
- 300 g double cream
- 1 null zest of large orange
- 100 ml orange juice (squeezed by hand)
- 120 g icing sugar
- thinly sliced orange rounds
- icing sugar
Equipment
rolling pinlined 20cm / 8 inch spring form cake tinlarge bowlspatula
Tips
- Add the icing sugar in stages to avoid mess.
- Be careful not to over whip the double cream.
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