For St Andrew's Day we eat cake
Posted by Tonje Hefte on
What’s more Scottish than a marmalade cheesecake? A marmalade cheesecake topped with the blue and white of Scotland’s national flag! This would be the perfect alternative to the classic cranachan to be served in celebration of St Andrew’s Day. The creamy filling, accented with Dundee marmalade and set atop a spiced ginger base, is balanced by the blueberry decoration which adds a fresh, tart finish. Simple to make in advance and just asking to be served in celebration of Scotland.
Serves 8
Ingredients
For the base
225g (8oz) ginger biscuits
85g (3oz) digestive biscuits
140g (4¾oz) butter, melted
Pinch of salt
For the filling
4 tablespoons orange marmalade
250g (9oz) mascarpone
300ml (1¼ cups) double cream
2 tablespoons icing sugar, sifted
For the decoration
200g (7oz) fresh blueberries
Method
To make the base
Finely crush both the types of biscuit to a fine consistency, using either a food processor or by bashing with a rolling pin.
Mix the melted butter thoroughly with the biscuit crumbs and a pinch of salt. Press this mix firmly into the base of a lined 20cm (8”) springform tin and refrigerate for at least 30 minutes to set.
To make the filling
In a mixing bowl, use an electric hand whisk to blend the marmalade, mascarpone, cream and icing sugar until the mixture is smooth. Be careful not to overmix, so as to maintain the filling’s light, airy texture.
Gently spread the filling over the biscuit base, smoothing the top with a spatula. Refrigerate for a minimum of 3 hours until the cheesecake is set and firm.
For a patriotic touch, create a Saltire flag design on the surface using fresh blueberries. Slice and serve.