400g Oreo Original cookies, or Chocolate Ripple biscuits
100g 70% Lindt chocolate
125g unsalted butter, melted gently and cooled
5 gelatine leaves
750g cream cheese, at room temperature
2/3 c caster sugar
2/3 c sour cream
1 .5 tspn. finely grated orange rind
2 tblspn. fresh orange juice, strained
2 tblspn. fresh lemon juice, strained
1 tspn vanilla bean paste
200g thick cream, whipped
3 gelatine leaves
2 tblspn. caster sugar
2 tbspn grand Marnier ( optional, but adds to the flavour)
1 tbspn water
1 c fresh orange juice, strained
2 tbspn fresh lemon juice, strained
8cm deep, 22cm springform pan.
Release the base of the cake pan and oil and line with a sheet of baking parchment then secure back in the pan, leaving the edges to overhang. Oil the sides and line with baking parchment also.
Place the roughly broken biscuits and chocolate into a food processor and process until finely crumbled.
Add the cooled but still liquid butter to the processor and combine well.
Transfer the crushed mixture to the prepared cake pan and using a straight sided glass, spread and press the biscuit mixture over the base and up the sides of the papered pan...leave the top edges jagged and trying to create a smooth layer of crumbs.
Place into the refrigerator to chill for about an hour while you prepare the filling.
Clean the processor bowl and blade.
Soak the gelatine leaves in a bowl of cold water for at least five minutes, then squeeze them free of excess water. place into a small pan set over a bowl of hot water in order to melt the gelatine.
Process the cream cheese, sugar, sour cream, vanilla, rind and juices until very smooth and well combined. I found I needed to add a little more orange juice to get the texture I wanted as the cream cheese was very dense.
With the motor running, add the liquid gelatine and the cream and combine well.
Pour into the cold base, smoothing the surface if necessary and chill for about four hours.
To make the jelly, soak the gelatine leaves in a bowl of cold water. Combine the water, sugar and liqueur (if using) , into a small pan and heat gently over low heat just to dissolve the sugar. Squeeze the excess moisture from the gelatine then add to the hot syrup and stir to combine and melt. Remove from heat and add the juices.
Remove the cake from the refrigerator and carefully pour the jelly over the top to create a smooth glossy layer...leave to set in the refrigerator for at least four hours...enjoy.