Method
- Grease and line a 23cm spring form cake tin. Chuck the cookies into a food processor and blend until fine. Transfer to a mixing bowl and pour over the butter. Mix well. Pour into the cake tin and work the mixture around the base into an even layer. Pat down tightly. Pop into the fridge for 30 minutes to firm up.
- put the cream cheese into a mixing bowl and add the icing sugar. Mix together until smooth. Add the maple syrup, bourbon, orange zest, coco powder, cinnamon and nutmeg and stir together.
- Whisk the clotted cream until just firm and then fold into the cream cheese mix. Spoon over the cheesecake base and swirl around to even out with a spoon. Return to the fridge to set for 4 hours or overnight.
- To make the topping, whisk the clotted cream, maple syrup and bourbon together until pillowy soft. Spoon over the centre of the cheesecake. Grate over a little dark chocolate and add the orange zest and cinnamon. Serve immediately.
Sponsored content with Rodda’s Cornish Clotted Cream
Ingredients
Serves 8-10
For the cheesecake
200g dark chocolate chip cookies
70g melted butter
600g cream cheese
200g icing sugar
1 ½ tbsp maple syrup
1 tbsp bourbon
The zest of an orange
1 tsp dark coco powder
½ tsp cinnamon
¼ of a small freshly grated nutmeg
227g tub Rodda’s Clotted Cream
Topping
227g tub Rodda’s Clotted Cream
2 tbsp maple syrup
1 tsp bourbon
The zest of ½ an orange
Dark chocolate to serve
A pinch of cinnamon to serve
