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Vanilla and Orange Mascarpone Cheesecake

  • Ready in:
  • 30 minutes plus chilling time
  • Serves:
  • 8
  • Complexity:
  • easy


  • 50g butter
  • 175g digestive biscuits
  • Half a tablespoon of honey
  • 200g cream cheese
  • 200g mascarpone
  • 75g caster sugar
  • Rind and juice of 1 orange
  • 200ml double cream (whipped into soft peaks)
  • 1 vanilla pod or a drop of vanilla essence
  • Method

    For the base:
    Melt the butter and honey over a very low heat.
    Crush the digestive biscuits and stir into the melted butter until well mixed.
    Press the rubble-like mixture in a loose bottomed 7in/18cm tin and place in the fridge to chill.

    For the cheesecake topping:
    Beat the cream cheese, mascarpone, sugar, orange rind and juice together in a bowl.

    Fold in the whipped cream and the seeds scraped from the vanilla pod.  Mix well.

    Spread the cheesecake mixture onto the biscuit base and chill.

    Delicious with a roasted rhubarb and orange compote.



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