This cheesecake can be made with your favourite flavour of marmalade, and is delicious with lemon, lemon and lime, or lime and ginger marmalade, as well as traditional orange. Homemade is best, of course! Find this recipe and many others using marmalade, in The Three Chimneys’ Marmalade Bible, Shirley Spear, former owner of The Tree Chimneys restaurant on the Isle of Skye, published by Birlinn.
- 1 x 225g packet of digestive biscuits
- 110g Scottish butter, melted
- 225g Scottish crowdie cheese
- 150ml fresh double cream
- Juice of a lemon
- 2 large eggs, separated
- 2 tbsp. Seville orange marmalade
- 2 tsp. powdered gelatine, dissolved in 2 tbsp. warm water
- Lightly oil a deep, 23cm loose-bottomed cake tin.
- Crush the biscuits in a food processor, or place them in a polythene bag and crush them with a rolling pin.
- Place the biscuit crumbs into a mixing bowl, pour the melted butter over the crumbs and stir well. Cover the base of the tin evenly with the mix and pat down. Set aside in the refrigerator.
- Place the cheese, cream, lemon juice and egg yolks into a bowl or food processor and mix well until very smooth.
- Put the gelatine into a small, non-stick saucepan and pour the warm water over it. Stir well on very low heat and add the marmalade, stirring all the time until melted, then mix this into the cheese mixture.
- Whisk the egg whites until they form soft peaks, then fold into the cheese, combining well.
- Pour the finished mixture into the baking tin to cover the biscuit base, and place in the refrigerator to set.
- Just before serving, remove the tin from the refrigerator and remove the cheesecake from the tin by pushing it up from the bottom. Decorate with the fruit of your choice. Strawberries are a great combination with the orange flavours, and chocolate curls are lovely too.