l 250g dark chocolate digestive biscuits, crushed
l 100g of melted, unsalted butter
l 135g pack of Hartley’s orange jelly cut into chunks
l 200g of low fat, light soft cheese
l ‚½ a 410g can of light evaporated milk
l 3 oranges zest of one, juice of two and another cut into thin slices for garnish
l A block of dark chocolate
Heavily grease the base and sides of a 20cm spring form tin with butter. In a bowl, mix the crushed biscuits with the melted butter and press evenly into the bottom of the tin. Pop in the fridge to set. Dissolve the jelly in 100ml of boiling water and set aside.
In another bowl, whisk the evaporated milk until it’s doubled in volume and then whisk in the soft cheese until it’s thick and fufy. Add the juice and zest of the oranges and pour over the base.
Refrigerate for at least 2 hours until frm. Using a sharp knife, scrape the block of chocolate to create chocolate shavings. Pop them in the middle of the cheesecake and place the slices of orange around the cheesecake.