• 1 pack of orange jelly
• 400ml water
• 300g digestive biscuits
• 150g butter
• 500g cream cheese
• 100g icing sugar
• zest of 1 orange
• 300ml  cream

Sglein Siocled

• 100ml cream
• 100g dark chocolate

To decorate:

• 12 jaffa cakes
• A little cream

1. First place the jelly cubes in a dish and add boiling water to them to dissolve then add 200ml of cold water. Pour into a plastic box lined with cling film about 16cm in size, place in the fridge to set.
2. Melt the butter in a saucepan then crush the biscuits in a food processor, place in a bowl, then add the butter.
3. Place in a 21cm tin lined with greaseproof paper and spread to create the base of the cheesecake.
4. To create the cheese mixture, place the cream cheese, icing sugar and orange zest in a bowl and combine, whip the cream into soft peaks and fold into the cheese mixture.
5. Spread 1/3 of the mixture over the biscuit crust then release the jelly from the tub and carefully place the jelly on the cheese mixture, and spread the filling around and then put it in the fridge for about 3 hours to set.
6. Place the cream in a saucepan to bring to a temperature below boiling point. Then proceed to break the chocolate and place in a bowl then pour the cream over it leave for about 5 minutes then mix the chocolate into it, leave for about 10 minutes to cool a little.
7. Spread the chocolate glaze over the cheesecake and leave to set. Bring the cheesecake from the tin and remove the paper, place on a plate and decorate with rose cream knots and jaffa cakes.

Gareth Richards recipe for Prynhawn Da.

Instagram - cegin_gareth