Ingredients
- 225g/8oz full fat soft cream cheese
- 25g/1oz caster sugar
- about 225g/8oz orange marmalade
- 300ml/½ pint double cream, lightly whipped
Method
- Beat together the cream cheese and caster sugar until the sugar has dissolved and creamed. Now add the marmalade — the amount is really up to you, but use the full 225g/8oz of marmalade for this quantity as it produces a good, strong orange flavour.
- Once the marmalade has been completely mixed in, lightly fold in the whipped cream. Spoon the mixture into a bowl, cover and chill until firm.
- Spoon on to the cake plates, using a warmed tablespoon to create a decorative swirl. Alternatively, you can serve the cream in a separate dish.
Notes
The beauty of this marmalade cream is that you can simply sit the mixture on a classic biscuit crumb base to make a tempting alternative cheesecake.