Chilling time:
at least 4 hrs, or overnight
Special equipment
9in (22cm) springform pan

Ingredients:
7 tbsp unsalted butter, diced
9oz (250g) gingersnaps, crushed
1 tbsp unflavored powdered gelatin
finely grated zest and juice of 2 small oranges
12oz (350g) cream cheese, at room temperature
3/4 cup sugar
2 heaping tbsp orange marmalade
1 piece of preserved ginger in syrup, drained
and finely chopped
1 1/4 cups heavy cream

Method:
1 Line the pan with parchment paper. Melt the butter and combine it with the crushed cookies, mixing well. Press the cookie base firmly into the cake pan. Cover, and chill.

2 Meanwhile, in a saucepan, combine the gelatin and orange juice. Heat gently and stir until the gelatin is dissolved. Let cool.

3 In a large mixing bowl, beat the cream cheese, sugar, orange zest, marmalade, and ginger together until smooth. Whisk the cream to soft peaks.

4 Beat the cooled gelatin mixture into the cream cheese mixture and mix well. Fold in the cream.

5 Pour the cheesecake filling on top of the cookie base and smooth the top with a palette knife. Chill the cheesecake for at least

6 hours. To serve run a sharp, thin knife around the inside of the pan to loosen the sides of the cheesecake. Turn out gently on to a plate.

7 Remove the paper before cutting. PREPARE AHEAD Cover the cheesecake and chill for 2 days.

Marmalade and Ginger Cheesecake