Marmalade Cheesecake by Shirley Spear, Owner of The Three Chimneys on the Isle of Skye and author of The Marmalade Bible


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, price £4.99, published by Birlinn and available on Amazon. 

For more information visit www.threechimneys.co.uk

Makes up to 12 portions

Ingredients for the base:

1x 225g packet of digestive biscuits
110g Scottish butter, melted.

Method:

1.    Lightly oil a deep, 23cm loose-bottomed cake tin.
2.    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.
3.    Pour the warm melted butter over the crumbs and stir well. Cover the base of the cake tin with the buttered crumbs in an even layer and pat down with the base of potato masher, or a flat spatula or palette knife. Set aside in the refrigerator. 

Ingredients for the cream cheese topping:

225g Scottish crowdie cheese
150ml fresh double cream
Juice of 1 lemon
2 large eggs, separated
2 generous tbsp. Seville orange marmalade 
2 tsp. powdered gelatine, dissolved in 2 tbsp. warm water. 

Method:

1.    Place the crowdie cheese, cream, lemon juice and egg yolks into a bowl or food processor and mix well until very smooth. 
2.    Put the gelatine powder into a small, non-stick saucepan and pour the warm water over it. Stir well on a very low heat and add the marmalade, stirring all the time until melted. When all is combined, add this to the cheese mixture and mix together well. 
3.    Whisk the egg whites in a clean, grease-free bowl until they form soft peaks.
4.    Carefully fold the whites into the cheese mixture, combining well.
5.    Pour the finished mixture into the baking tin to cover the biscuit base, and place in the refrigerator to set. 
6.    Just before serving, remove the tin from the refrigerator and remove the cheese cake from the tin by pushing from the bottom upwards. Decorate with fresh fruit of your choice. Strawberries are a lovely combination with the orange flavours, and chocolate curls are lovely too. 

In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk