Spoil your guests with this utterly delightful no-bake Jaffa cake cheesecake. The combination of rich dark chocolate and smooth whipped cream pairs like a dream with orange-flavoured Jaffa cakes.
Course Dessert
Cuisine British
Keyword cheescake, double cream, Jaffa cakes, no bake, without cream cheese, without gelatin
Prep Time 1 hourhour30 minutesminutes
Chill/Set 12 hourshours
Servings 12
Calories 482kcal
Author Lea
Equipment
20 cm/8 inch round cake tin with a loose bottom or a springform cake tin
electric hand whisk
baking/parchment paper
Cooking pot
mixing bowl
Ingredients
For the biscuit layers
32pcs Jaffa cakesfor 20cm/8 inches round cake tin
For the chocolate filling
200mldouble cream (48% fat content)
80gfinely chopped block of chocolate with 54% cocoa solids alternative - milk 36% or extra dark 72%)
For the creme fraiche filling
130gcreme fraiche
50g(4 tbsp) caster sugar
¼teaspoonxanthan gumoptional
1teaspoonvanillaoptional
300mldouble cream
1tin of mandarins (300g)optional
For the ganache
100mldouble cream
90gblock of chocolate with 54% cocoa solids finely chopped
Instructions
Melt the Chocolate and Line the Tin
As a first step, heat 200 millilitres of double cream until almost boiling. Remove it from the heat and add 80 grams of finely chopped chocolate. Wait for 15 - 30 seconds, then stir well with a spatula or hand whisk until the ingredients are thoughtfully combined and the chocolate melted.
Place the pot with melted chocolate into ice-cold water - no water must touch the chocolate (add some ice cubes into the water if you have any). Set the ice bath with the cooling chocolate aside for at least 20 minutes, stirring now and then.
In the meantime, line the cake tin with baking/parchment paper. I recommend cutting a circle for the bottom and a long strip for the sides.
Make the Creme Fraiche Filling
Put creme fraiche, vanilla, sugar and xanthan gum into a bowl; beat the ingredients with an electric hand whisk until combined and smooth.
Pour the 300 ml of double cream into the mix and continue whisking until the cream thickens. Set aside.Note: Stop whisking once the cream can hold between soft to firm peaks (the tip is still a little bit floppy - not stiff and rigid).
Make Chocolate Filling
Whip the chilled chocolate (18C or colder) with an electric hand whisk until the mix can hold soft peaks (the tip flops) - no longer!Note: This chocolate filling is riskier to over-whisk than the whipped creme fraiche with cream. I recommend stopping as soon as the mix can hold soft peaks; there is no way back if it turns gritty.
Assemble the Layers
Cover the bottom of the lined tin with Jaffa cakes. You might need to cut a few biscuits in half or quarters to be able to fill smaller gaps.
Spread the whipped chocolate evenly over the first layer of Jaffa cakes. Arrange more Jaffa cakes on the top.
Optional: To decorate the sides of the cake, you can now cut five Jaffa cakes in half and place the halves along the perimeter of the tin.
Use ½ of the whipped creme fraiche filling and spread it over the second layer of the Jaffa cakes followed by drained and dried tinned mandarins (the mandarins are optional).
Spread the remaining half of the whipped creme fraiche over the mandarins and level the surface.
Cover the creme fraiche filling with a layer of Jaffa cakes.
Make Ganache
Heat 100 millilitres of double cream until almost boiling and remove it from the hob. Tip in 80 grams of finely chopped chocolate, wait a few seconds and give it a good stir until the ingredients are well combined.
Quickly pour the hot ganache over the last layer of Jaffa cakes and use a spatula to spread it all the way to the sides.
Optional: To make a criss-cross pattern in the ganache, make horizontal than vertical lines with a fork in the still soft chocolate before it sets.
Chill over-night
Let the cake set in the fridge for 8 - 24 hr. Remove the cake from the tin and cut individual portions, right before serving.
Notes
Read the above blog post for more tips and recommendations.