for 12 pieces

Base

160 g	biscuits (e.g. digestive-type biscuits)
80 g	butter, melted
¼ tsp	sea salt

Cream cheese mixture

600 g	double cream cheese (e.g. Philadelphia)
80 g	sugar
3	eggs
1	blood orange, rinsed with hot water, dabbed dry, grated zest, all of the juice set aside
1 tbsp	Maizena cornflour

Orange segments

3	blood oranges

Orange caramel

50 g	sugar
1 tbsp	water

How it's done

Base

Finely crush the biscuits in a plastic bag using a rolling pin. Mix in the butter and fleur de sel. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass.

Cream cheese mixture

Place the cream cheese, sugar, eggs, orange zest and cornflour in a bowl, beat using the whisk on a mixer. Spread the mixture over the biscuit base.

To bake

Approx. 45 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool.

Orange segments

Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh, cut out the segments, retaining the juice.

Orange caramel

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat, swirling the pan occasionally until a light brown caramel has formed, add the reserved and retained orange juice, continue to simmer until the caramel has dissolved, reduce to a syrupy consistency for approx. 5 mins. Arrange the orange segments on top of the cheesecake, drizzle with the caramel sauce.

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