[et_pb_section fb_built=”1″ admin_label=”Section” _builder_version=”4.16″ background_color=”RGBA(255,255,255,0)” custom_padding=”0px||20px|” border_width_top=”4px” border_color_top=”#D6D6D6″ transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_row padding_mobile=”on” column_padding_mobile=”on” admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”20px||10px|” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Recipe Title + Servings” _builder_version=”4.16″ header_font=”Arvo|700|||||||” header_text_color=”#853d01″ header_4_font=”Arvo||||||||” header_4_text_color=”#853d01″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.16″ custom_padding=”0px||||false|false” custom_padding_tablet=”20px||20px|” transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_row column_structure=”1_4,3_4″ use_custom_gutter=”on” gutter_width=”2″ column_padding_mobile=”on” admin_label=”Row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-11px||||false|false” custom_padding=”0px||||false|false” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2018\/04\/Marmalade-Cheesecake-01-800px.jpg” alt=”Marmalade Cheesecake recipe 1 \u2013 The Artisan Food Trail” align=”center” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.16″ use_border_color=”off” global_colors_info=”{}”]
\n[\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Intro Text” _builder_version=”4.16″ text_font=”Arvo||||||||” text_font_size=”16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]This is probably the easiest marmalade cheesecake you’ll ever make, and it is very tasty too. There’s no need to put the oven on as the cheesecake is completely no-bake.
\nThe texture is lighter than a baked cheesecake and although we do love the rich, almost claggy type of cheesecake, this is a refreshing change.<\/p>\n
As we’re lovers of a scrumptious zesty lemon cheesecake we wanted something that was still on the citrus theme with the ability to wake up the tastebuds. A staple of breakfast time came to mind and we came up with a marmalade cheesecake.<\/p>\n
Bursting with tangy citrus and a slight bitter edge the flavour is superb, cutting through the cream cheesiness.
\nYou can choose what marmalade with which to top the cheesecake \u2013 whether it’s lemon, lime, grapefruit or good old fashioned orange \u2013 it’s up to you.<\/p>\n
We hope you like our choice of a ginger biscuit base \u2013 it really complements a good citrus marmalade.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_2,1_4″ use_custom_gutter=”on” gutter_width=”2″ padding_mobile=”off” column_padding_mobile=”on” admin_label=”Row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-21px||||false|false” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Ingredients Heading” _builder_version=”4.16″ text_font_size=”18px” header_3_font=”Arvo|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
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You will also need a 16cm round loose-bottomed or springform cake tin, greased with melted butter and lined with greaseproof paper.[\/et_pb_text][et_pb_button button_url=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2018\/04\/AFT-Marmalade-Cheesecake.pdf” url_new_window=”on” button_text=”Download recipe card” button_text_tablet=”Download recipe card” button_text_phone=”Download recipe card” button_text_last_edited=”on|desktop” admin_label=”Download Recipe Button” _builder_version=”4.16″ _module_preset=”default” custom_button=”on” button_text_size=”17px” button_text_color=”#FFFFFF” button_bg_color=”#853d01″ button_border_width=”0px” button_border_radius=”0px” button_font=”Arvo|700|||||||” button_icon=”||fa||900″ button_icon_color=”#FFFFFF” button_on_hover=”off” custom_margin=”|||-3px|false|false” custom_margin_tablet=”|||-3px|false|false” custom_margin_phone=”|||-3px|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|31px|||false|false” custom_padding_tablet=”|32px|||false|false” custom_padding_phone=”|31px||9px|false|false” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Method Heading” _builder_version=”4.16″ text_font_size=”18px” header_3_font=”Arvo|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Method Text” _builder_version=”4.16″ text_font_size=”15px” header_3_font=”|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-8px||||false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]First crush the biscuits. Put the biscuits in a food processor and pulse until they turn into crumbs then with the processor running on slow pour in the melted butter. The consistency should be like wet sand.<\/p>\n
OR<\/p>\n
Place the biscuits into a plastic bag and carefully bash them with a rolling pin. Tip the crumbs into a bowl and stir in the melted butter.
\nTip the crumb mix into your cake tin and spread out to form an even layer and press down firmly with the back of a spoon to smooth over the surface.
\nPlace the tin in the fridge for an hour to allow the mixture to firm up.<\/p>\n
To make the cheesecake filling, it is easier to use an electric mixture but you can do it by hand.
\nSieve the icing sugar into a large bowl, tip in the cream cheese, add the vanilla extract and lemon juice and beat until smooth. Add the cream and beat the mixture until it becomes thick. The consistency should be scoop-able and just drop off a spoon when it is shaken.<\/p>\n
Remove the tin from the fridge and spoon in the cheese mixture, over the biscuit base, a little at a time, working it from the edges inwards to avoid creating any air pockets.
\nOnce you’ve added all the mixture, smooth over the top and place in the freezer for an hour.<\/p>\n
When the cheesecake mixture has set enough, carefully spread over the marmalade using the back of a teaspoon.
\nPlace the cheesecake back in the freezer for\u00a0another hour.<\/p>\n
To remove the cheesecake from the tin, take it of the freezer and leave for 5 minutes.
\nTo remove from a loose-bottomed tin, place the\u00a0tin on top of a food can and gently push the sides\u00a0of the cake tin down. You can then remove the greaseproof paper.
\nReleasing it from a springform tin is much simpler. Just undo the clip and the cheesecake will come out easily. Peel off the paper as before.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2018\/04\/Marmalade-Cheesecake-02-800px.jpg” alt=”Marmalade Cheesecake recipe 2 \u2013 The Artisan Food Trail” show_bottom_space=”off” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.16″ custom_padding=”||9px||false|false” use_border_color=”off” global_colors_info=”{}”]
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Marmalade Cheesecake Serves 6-8 This is probably the easiest marmalade cheesecake you’ll ever make, and it is very tasty too. There’s no need to put the oven on as the cheesecake is completely no-bake. The texture is lighter than a baked cheesecake and although we do love the rich, almost claggy type of cheesecake, this […]<\/p>\n","protected":false},"author":2,"featured_media":26019,"comment_status":"open","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"project_category":[7,36,16],"project_tag":[],"_links":{"self":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project\/5385"}],"collection":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/comments?post=5385"}],"version-history":[{"count":1,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project\/5385\/revisions"}],"predecessor-version":[{"id":27192,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project\/5385\/revisions\/27192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/media\/26019"}],"wp:attachment":[{"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/media?parent=5385"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project_category?post=5385"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-json\/wp\/v2\/project_tag?post=5385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}