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.
Decoration
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!
Notes
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!