Vanilla, Orange and Mascarpone Cheesecake

Makes a 7in/18cm cheesecake to serve 8 

For the base

• 50g/2oz butter
• 175g/7oz digestive biscuits
• Half a tablespoon honey

Melt the butter and honey over a very low heat.

Crush the digestive biscuits and stir into the melted butter until well mixed.

Press the rubble-like mixture in a loose bottomed 7in/18cm tin and place in the fridge to chill.

For the cheesecake topping

• 200g/8oz cream cheese
• 200g/8oz mascarpone
• 75g/3oz caster sugar
• Rind and juice of 1 orange
• 200ml/8floz double cream ( whipped into soft peaks)
•  1 vanilla pod or a drop of vanilla essence

Beat the cream cheese, mascarpone, sugar, orange rind and juice together in a bowl.

Fold in the whipped cream and the seeds scraped from the vanilla pod.  Mix well.

Spread the cheesecake mixture onto the biscuit base and chill.

Serve with the Roasted Rhubarb and Orange compote.

This recipe can be easily adapted - if you add lime or lemon to the mixture instead of orange, and it can be served in summer with a raspberry coulis.

Roasted rhubarb and orange compote 

• 700g/1.5lb rhubarb
• 150g/5oz caster sugar
• Juice and zest of one orange

Wash and chop the rhubarb into 2in/5cm lengths and place in an ovenproof dish with the sugar, orange zest and juice.

Bake in a preheated oven 375F/190C Gas 5 for about 25 minutes or until soft. Stir gently to release the juices, trying not to lose the shape of the rhubarb. Cool and serve.