Crumbled orange and raspberry cheesecake

Tamara West

Strictly speaking, this is not a cheesecake at all, but it sort of feels like one. The base is crunchy and baked, the filling instead of cream cheese, has sweetened condensed milk and then the topping is simply freshly whipped cream and fresh raspberries. Once you try the combination of these fantastic flavours and textures you will be hooked. It is so easy to prepare and can be done in advance. It’s a recipe I love to entertain with , all done beforehand, quickly assembled and impressive – of course you can have alot of fun presenting it anyway you desire.

Wine match: Marisco Vineyards A Sticky End Noble Sauvignon Blanc 2011

Ripe grapefruit, honey and raisins are what first hit my nose with this wine. The grapes are left on the vine long after normal harvesting to increase their delicious flavours. There is an almondy savoury note to the wine which works beautifully with the digestive crumble and the fresh raspberries.

Ingredients

5	Egg yolks
1 ½ tsp	Orange zest
1 can	Sweetened condensed milk
1 ½ tsp	Vanilla essence
½ tsp	Cream of tartar
¼ tsp	Salt
½ cup	Freshly squeezed orange juice
½ cup	Coconut cream
⅔ cup	Shredded coconut
1 ⅓ cups	Digestive biscuits, crushed (Main)
¼ cup	Shredded coconut, + 2 Tbsp (Main)
2 Tbsp	Sugar
6 Tbsp	Butter
250 ml	Cream (Main)
1 punnet	Raspberries, or more to serve, dusted with icing sugar if wished (Main)

Directions

1. Whisk the yolks with the orange zest, condensed milk, vanilla, cream of tartar and salt.
2. Stir in the orange juice, coconut cream and coconut.
3. Pour into a metal tray or oven proof dish and bake at 160C for 15 minutes or until mixture has just set. Remove from oven, allow to cool, then cover and place in the fridge.
4. Mix the digestive biscuits and shredded coconut, sugar and butter. Spread on a baking tray and cook at 160C until crisp and golden.
5. Lightly whip cream then arrange crumble, orange filling, cream and berries in layers or small piles. Serve in a shallow bowl or glasses.