Jaffa Cake Pleesecake Recipe

We’re finally settling the age-old argument of is it a biscuit or cake, by making a Jaffa Cake Pleesecake! A chocolate cheesecake encasing a soft orange jelly core topped with chocolate ganache and Jaffa Cakes

This ones an absolute banger with a crunchy chocolate base, rich and indulgent chocolate cheesecake, soft and punchy orange centre, topped with dark chocolate ganache and Jaffa Cakes! Reckon you could share this or would you try and keep it all to yourself?

If this is a little bit too much chocolate for you don’t forget we have lots to choose from, which can all be found on our recipes page

In order to make your Jaffa cheesecake, you will need some equipment! If you are missing anything dont worry, we’ve linked the products we recommend:

Hand Mixer: Amazon Link

Smeg Mixer: Amazon Link

Spring Form Tins: Amazon Link

Pallet knife: Amazon Link

Piping bags: Amazon Link

Knife: Amazon Link

Jaffa Cake Pleesecake

Print Recipe Pin Recipe

Prep Time 1 hr

Freeze Time 7 hrs

Total Time 8 hrs

Course Dessert, Snack

Cuisine American, English

Servings 12

Ingredients

  

Biscuit Base

• 360 g Chocolate Digestive Biscuits
• 30 g Butter

Cheesecake Filling

• 85 g Dark Chocolate
• 85 g Milk Chocolate
• 85 ml Double Cream
• 500 g Cream Cheese
• 84 g Caster Sugar
• 84 ml Double Cream

Jelly Centre

• 11.5 g Sachet Orange Jelly Crystals
• 285 ml Boiling Water

Topping Ganache

• 50 g Dark Chocolate
• 50 g Milk Chocolate
• 100 ml Double Cream

Instructions

 

Biscuit Base

• Smash your biscuits into a fine crumb and combine with the melted butter
• Empty into your tin and compress using a meat tenderiser
• Place in the fridge to set

Cheesecake Filling

• Pour the contents of the jelly sachet into a jug and add 285 ml of boiling water. Stir until dissolved, empty into mould and place in the freezer to set
• Heat the cream until piping hot and add to your dark chocolate, milk chocolate and cocoa powder. Whisk until a thick ganache forms
• Add your cream cheese, caster sugar and cream and whisk until combined into a light and fluffy cheesecake mix
• Press half of the mix into the walls of the tin and half fill the base of the tin. Place in the freezer to set
• Once both jelly and cake has set, place the jelly layer into the centre and top with remaining cheesecake mix. Place back in the freezer to set.

Ganache & Decoration

• For the ganache heat your cream and pour over the chocolate chips, whisking until smooth and glossy.
• Remove cake from freezer and coat your cake in ganache. Decorate with Jaffa Cakes & orange zest and place in the fridge to defrost for 6-8 hours