for 12 pieces

Base

120 g	biscuit (e.g. apple cookies)
50 g	butter, soft

Cream cheese mixture

400 g	double cream cheese (e.g. Philadelphia)
120 g	sugar
3	eggs
1 tbsp	Maizena cornflour
1	organic orange, use grated zest, set aside 2 tbsp of juice

Coffee sauce

100 g	sugar
½ dl	coffee
½ dl	cream

How it's done

Base

Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix in the butter. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass.

Cream cheese mixture

Combine the cream cheese with all the other ingredients up to and including the orange zest, mix well using the whisk on a hand mixer. Spread over the biscuit base.

To bake

Approx. 1 hr. in the centre of an oven preheated to 160°C. Remove, allow to cool slightly. Remove the tin frame, transfer to a cooling rack and leave to cool.

Coffee sauce

Bring the sugar and reserved orange juice to the boil in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the coffee and cream, continue to simmer and stir over a low heat until the caramel has dissolved, reduce for approx. 15 mins., leave to cool. Pour the coffee sauce over the cheesecake before serving.

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