For the finale of a festive feast, there’s nothing more satisfying than a slice of cool and creamy frozen cheesecake. Spiked with rum, spice, and orange, this is the only way to slide into the evening, stomach and soul sated.
Ingredients:
Cheesecake
- 400g Can Condensed Milk
- 220g Mascarpone
- 1 tbsp Vanilla Extract
- 1 Orange, Zest
- 3 tbsp Aged Rum
- Good Grate of Fresh Nutmeg
- 450ml Whipping Cream
Orange Swirl
-
400g Can Mandarin Segments, Drained, Reserving 1 tbsp Juice
-
20g Caster Sugar
-
1tsp Ground Cinnamon
Candied orange slices, melted chocolate and cinnamon sticks to garnish.
Method:
- Begin with the orange swirl. Add the segments, sugar, and juice to a small saucepan. Heat over a low heat to dissolve the sugar then simmer for 5-6 minutes or until the segments have broken down and are surrounded by a thick syrup.
- Remove from the heat, allow to cool then blend in a blender until smooth. Set aside in the fridge while you make the cheesecake.
- Line a loaf tin with clingfilm ensuring there are no gaps. Leave an overhang to make it easier to remove once frozen.
- Beat together the condensed milk, mascarpone, vanilla extract, orange zest and rum, along with the nutmeg.
- Whip the whipping cream to medium peaks then fold through the mascarpone mixture, using a spoonful to lighten the mixture first.
- Add half the mascarpone mixture to your prepared loaf tin, followed by half the orange mixture. Use a skewer to gently swirl it through, then top with the remaining mascarpone mixture. Add the remaining orange mixture, swirl through again.
- Cover the top with more cling film then freeze overnight to set.
- When ready, loosen the clingfilm on the sides of the pan and invert onto a serving plate. Remove the cling film and garnish with melted chocolate, candied oranges and cinnamon sticks.
- Stand at room temperature for 15 minutes before serving in slices.
