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Jaffa cake cheesecake

Jaffa cake cheesecake image
Difficulty Medium
Preparation 1 h
Cooking 45 min


12 servings
  • Base

    • 10  
    • 100   g
    • 100   g
    • 500   g
    • 500   g
    • 200   g
    • 75   g
    • 150   g
  • Orangey bit

    • 1   pack
    • 1   tbsp
    • 125   ml
  • Chocolate top

    • 200   ml
    • 200   g
    • 20   g
    • 25   g


  1. First, make the base by beating the eggs and sugar together for 5 mins in a bowl over simmering water.

  2. Next, gently sieve in the flour and beat well. Spoon into a 10” greased lined spring form tin. Bake at 180c for about 12mins.

  3. For the cheesecake filling, place 200g of the chocolate in a bowl over barely simmering water (make sure the water doesn't touch the bottom of the bowl) until all of the chocolate is melted smoothly.

  4. Next, pulse the cream cheese and ricotta together with the caster sugar in a processor until smooth.

  5. Add in the eggs, then the cocoa powder and the melted dark chocolate.

  6. Spoon onto the base and cook at 175c/ 350f/ g4 for about 45 mins until springy to the touch. Cool completely.

  7. Make the orange jelly by adding the jelly cubes and marmalade to boiling water, stirring until fully dissolved, and then pour into a shallow baking tray or dish to let it set about 1cm thick. Once cooled, cut out an 8” circle, and sit this on top of cheesecake (still in the ring).

  8. To finish the topping – melt the remaining 200g of chocolate and the butter in a bowl following the same process as in step 3. Then, in a pan, bring the cream and sugar to the boil and pour over the melted chocolate and butter.

  9. When slightly cooled, pour over the cheesecake, and then chill the entire cheesecake to set. Serve chilled.