*This post may contain affiliate links. Please see my disclosure for more details!*
A delicious no-bake Jaffa Cake cheesecake with a buttery biscuit base, orange cheesecake, and hidden orange jelly layer, with chocolate ganache!
So I have posted what feels like a million and one cheesecake recipes on this blog, and you all LOVE them. I can comfortably post more and more, as I know they’re basically the most popular recipes on my blog. I have oodles of requests all the time, and I don’t blame you to be honest.. there are so many combinations of recipes out there that I don’t think I will be running out any time soon!
One flavour that I have had requested multiple times is anything Jaffa cake related. I will admit, Jelly isn’t my favourite thing in the world so I held off a bit on posting anything till I found something that I actually liked. Turns out, putting jelly into other things makes me hate it a lot less, so it was time.
I have had may a request for homemade Jaffa cakes, mainly since they made it a challenge on ‘The Great British Bake’ off all that time ago, but I just wasn’t feeling making them quite yet. I wanted to make something Jaffa themed, and Cheesecake was quite clearly the answer. After different attempts and ways of making it, I finally settled on this version and I LOVE IT.
It’s basically a no-bake biscuit base (using digestives because classic, and yum) and then an orange cheesecake filling. I went for orange because the Jaffa flavour is orange as well, but you can easily change this up. You could make it chocolate orange if you wanted by adding 100g of melted chocolate to the mix.
Hidden jelly layer
The tricky bit was the jelly layer. I tried doing the biscuit base differently by letting the biscuit base go up the sides and sort of incasing the cheesecake in a way, but when it came to pouring liquid jelly on, it all seeped though and formed a cracking jelly UNDERNEATH my tin and all over my fridge shelf. Time to try again. I tried it where I literally poured the cooled jelly mix onto the cheesecake layer, but it seemed to take F O R E V E R to set.
The best one, was setting the jelly itself on its own, and in a tub, and putting that into the middle of the cheesecake. It also helped my adding 1/5th less of the water to the jelly, so it was firmer. I found adding the normal amount gave me too much jelly, and also made it a bit delicate. Adding in less water, and setting it somewhat in the freezer gave me a firmer set, and much easier to transfer into the cheesecake.
Filling and ganache
I liked the idea of hiding the jelly in the middle of the cheesecake as with a classic Jaffa cake, you can’t actually see the Jelly. You know its there, but its technically hidden. Adding a ring of cheesecake mix around the jelly centre, adding some more cheesecake on top, and smothering in chocolate ganache made it DELICIOUS and sneaky. I love a hidden anything, like the sweets in my Easter piñata cake!
You can obviously go against what I have said completely, but I settled on this design you could say once I had made SEVERAL cheesecakes, and I like this one best. Everything is personal about a recipe, but you do you. Enjoy! X
Jaffa Cake Cheesecake!
- 1 packet orange jelly cubes
- 400 ml water
- 300 g digestives
- 150 g unsalted butter (melted)
- 500 g full fat cream cheese (philadelphia or mascarpone)
- 100 g icing sugar
- 2 tsp orange extract
- 300 ml double cream
- 100 ml double cream
- 100 g dark chocolate
- 12 Jaffa Cakes
For the Jelly Layer
- Add your jelly cubes to a bowl, and pour over 200ml of boiling water. Whisk to dissolve the cubes.
- Once dissolved, pour in 200ml of cold water, whisk again. Leave to cool for 10 minutes or so.
- Line a shallow round dish with several layers of clingfilm. It's important to use one thats smaller than your cheesecake tin. So I used a 6" wide tub.
- Pour the jelly in and add the tub to the freezer so it cools and sets quicker. Once its set, continue with the rest of the cheesecake.
For the Biscuit Base
- Add your biscuits to a food processor, or bag, or bowl, and bash/blitz them up to a fine crumb.
- Add in your melted butter and stir/blitz to combine.
- Pour into an 8"/20cm deep springform tin, and press down firmly.
For the Cheesecake
- Add your cream cheese, icing sugar, and orange extract to a large bowl or stand mixer and whisk until smooth.
- Pour in the double cream and whisk again until nice and thick.
- Spread 1/3 of the mixture onto the biscuit base, and add on the set jelly layer as carefully as you can, and as centrally as you can.
- Pipe/spoon the cheesecake mix around the edge of the jelly, and then spread the rest of the cheesecake mix on top. This makes the hidden jelly layer have a yummy cheesecake surrounding.
- Set the cheesecake in the fridge for 5-6 hours, or preferably overnight to make a better set.
- Add your 100ml of double cream to a pan, and bring to just before boiling point.
- Chop your dark chocolate up finely and add to a bowl. Pour over the hot cream, and leave for five minutes without stiring.
- Once the five minutes are up, stir the ganache until smooth and leave to cool for 10 minutes or so.
- Spread it over the top of the cheesecake, and add some Jaffa cakes for decoration. I do one per slice!
- Leave to set the ganache slightly before serving, and then enjoy!
- I used the orange Hartleys jelly cubes, and used the entire quantity with less water so it set better making it easier to use in this recipe!
- This cheesecake will last for 3 days in the fridge once made
- The ganache on top is optional, you could just drizzle chocolate over, but I think it made it more Jaffa Cake like!
- You could use Jaffa Cake's in the base if you want, but I think its a bit of a waste to be honest.
- You can use orange zest in the cheesecake filling instead if you wished - I would use the zest of one large orange.
- You can just do a simple layer of jelly, but it can be quite awkward to cut this way, and it often comes away from the tin when opening the tin up after setting. I prefer it the hidden way like a Jaffa Cake!
- My favourite orange extract to use is this one!
Find my other recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.