[Ingredients] - 12 to 16 servings
Vegetable oil - for greasing
200g hobnob biscuits
50g roasted hazelnuts - chopped
110g unsalted butter - melted
360g cream cheese
250g mascarpone
175g sour cream
2tsp vanilla essence
175g castor sugar
3 large eggs
50g plain flour - sifted
20cm springform cake tin
[Topping]
8-10 blood oranges - regular oranges work as fine
100g castor sugar
30g unsalted butter
Splash of rum, cointreau or brandy
Pinch of sea salt
75ml whipping cream
[Steps]
Lightly oil cake tin.
Place biscuits and hazelnuts in a food processor and process till very finely ground.
With the processor running, pour in butter and salt. Continue to process till mixture resembles wet sand.
Transfer biscuit mixture into prepared tin and flatten it onto the base, working up to the sides using a metal spoon and your fingers.
Chill tin till required.
Preheat oven 160degC.
Filling: Place cream cheese, mascarpone, sour cream, vanilla and sugar in a mixing bowl and whisk (with an electric mixer) till smooth and runny.
Whisk in eggs, followed by flour. Pour mixture into chilled biscuit case and bake placed on a baking tray for 50-60mins, or till the edges are set with a wobbly middle.
Remove from oven, let cool, and chill overnight.
*The cheesecake can be kept up to 48hrs cling wrapped in its tin.
Topping: Peel and segment oranges, reserving the juice.
Place sugar in a saucepan and heat gently till dissolved. Do not stir.
Once the sugar has melted, turn the heat up slightly and cook till it turns into a rich golden-red caramel.
Remove from heat immediately and stir in butter and desired liqueur, followed by salt and cream.
Transfer caramel into a bowl and add in 3tbsp of reserved orange juice. Let cool.
Gently pat-dry orange segments using kitchen paper.
Remove cheesecake from fridge 30mins upon serving. Remove cake from tin and transfer to a serving plate.
Pile orange segments over and drizzle with caramel. Slice and serve.
*Place the orange segments only upon serving, otherwise the oranges will leak juice, spoiling the look.