Raspberry & orange cheesecake

Grease and base-line a 22cm round springform cake tin with baking parchment. Mix all the base ingredients and press into the tin. Chill. In the bowl of a freestanding mixer with a paddle attachment (or in a bowl using an electric hand mixer), beat the soft cheese, condensed milk, ½ the orange zest and the cream, starting on a medium speed.

Meanwhile, put the orange juice in a small pan with the gelatine powder and heat until the gelatine is fully dissolved; remove from the heat. While the filling is being beaten, slowly pour over the orange juice mixture until well combined. Pour onto the chilled base, flatten with a spatula and chill to set for at least 1 hour.

For the jelly topping, bring a kettle to the boil. Set aside 10-12 raspberries, then put the remaining berries, the lemon juice and caster sugar in a small pan with 250ml just-boiled water. Bring to the boil and crush the raspberries lightly. Remove from the heat and strain through a fine sieve over a bowl, pushing the fruit through with the back of a spoon. Discard the seeds, then stir in the gelatine until dissolved. Set aside to cool (not in the fridge, so it doesn’t set) and stir occasionally. After an hour, carefully pour it over the back of a spoon all over the top of the cheesecake and return to the fridge to set for at least 2 hours. To serve, decorate with the reserved raspberries and orange zest.