I have no recollection where this came from, it was my first ‘signature’ dish several years ago. Friends can’t get enough, but DH has maybe has his fill; I used to make two a week for about a year!

The best thing about it is how versatile it is. I tend to use only digestive biscuits now, or mix in oats to cut down on the sugar (!). I’ve found a half-fat mascarpone which I pretend reduces the fat, I also miss off the chocolate topping as it can get a bit toooo much! Essentially there are very few redeeming healthy features in this – it’s just a pure delight!

No cooking only adds to the wonder of this cheesecake!

Ingredients
For the base
100g digestive biscuits, crushed
300g jaffa cake biscuits, chopped
100g Butter, melted
For the filling
500g mascarpone cheese
50g caster sugar
350ml whipping cream, whipped
350g white chocolate, melted
For the topping
75g caster sugar
375ml whipping cream
175g orange-flavoured chocolate
75g Butter
To serve
orange segments
mint sprigs
sugar and chocolate decorations

Method
1. To make the base; combine the digestive biscuits and jaffa cakes together and stir in the butter.
2. Press the mixture into 10 mousse rings placed on a tray covered with cling film.
3. To make the filling; gently mix together the mascarpone and sugar. Fold in the whipped cream then quickly fold in the melted chocolate.
4. Fill each ring with the mixture to just under the rim and smooth out.
5. Chill in the fridge while you make the topping
6. To make the topping; heat the sugar and cream in a pan over a low heat until the sugar has dissolved. Bring to the boil and simmer for 8 minutes or until pale yellow in colour.
7. Stir in the chocolate and butter until melted, then allow to cool slightly.
8. Top each cheesecake with the mixture.
9. Leave to set for about 2 hours in the fridge.
10. To serve, unmould the cheesecakes onto plates. Decorate with the orange segments, mint, sugar and chocolate decorations.