Seville Marmalade Cheesecake

Preheat the oven to 180 degrees conventional (160 degree fan, gas mark 4). Lightly butter a 23cm (9 inch) spring form cake tin and line the bottom with baking parchment. 

Put the ginger biscuits in the bowl of a food processor and whizz until they turn into crumbs. Alternatively put in a large bowl or a sandwich bag and bash with a rolling pin until they are crumbs. Stir in the melted butter, suagr and salt.

Press the crumb mixture into the prepared tin in an even and compact layer. Put in the oven and bake for 10 minutes. Allow to cool for an hour and then put it in the fridge while you prepare the filling. 

Put the mascapone, cream cheese, lemon zest and juice, icing sugar and Mackays Seville Orange Marmalade in the bowl of a food processor and whizz until combined. Add the double cream and whizz for another 30 seconds. Alternatively, remove the peel from the marmalade and chop very finely. Then put all the ingredients in a large mixing bowl and stir vigorously until completely combined.

Pour the filling onto the chilled cheesecake based. Smooth out the top of the cheesecake using a pallette knife or a spatula. Cover tighlty and put in the fridge to chill for at least eight hours. 

Before serving, put the remaining Mackays Seville Orange Marmalade in a small pan over a low heat with the orange juice and stir until a loose enough consistency to drizzle. 

Take the cheesecake from the fridge, remove the cake tin and put on a serving plate. Drizzle over the cooled marmalade topping before serving. 

Leftover cheesecake should be kept covered in the fridge where it wil be kept for three days.