Triple C Dairy Competition

Actually Written: Term 3 2011

This was actually an in-school thing for my food tech
class. We entered a Dairy Competition and the group I was part of decided to
make cheesecakes. And this is truly our own recipe! It is an awesome batter,
one orange and one chocolate swirled together served with chocolate sauce,
Jaffa candy and candied orange.


I think we did brilliantly!!!

Mini Jaffa Swirl Cheesecakes

Recipe by AK, KC and Myself
Serves: 4


  • 200g
    vanilla wafers (or Arnott’s chocolate ripple biscuits)
  • 63g
    butter, melted
  • 250g
    cream cheese, softened
  • ½ cup + 2
    tbs caster sugar
  • 1 ½ eggs
  • 200g sour
  • 100ml
    thickened cream
  • Juice of
    one medium orange
  • 1 tbs
    grated orange rind
  • Few drops
    orange food colouring
  • 70g milk
    chocolate, melted




  1. Preheat oven to 160°C. Line the base
    of 4 round 10cm (base measurement) springform tins with baking paper.
  2. Place the biscuits in the bowl of a
    food processor and process until they resemble fine breadcrumbs. Add the butter
    and process until well combined. Place in the prepared pans and use a
    smooth-bottomed glass to spread and press the biscuit mixture on the base.
    Place in the fridge for 30 minutes to chill.
  3. Meanwhile, place the
    cream cheese and sugar in a food processor and process until smooth. Add the
    eggs, one at a time, processing well between each addition. Add the sour cream
    and thickened cream and process until combined. Pour evenly among two medium
    bowls. Add the juice, orange rind and orange food colouring to one portion and
    stir to combine. Add the chocolate to the remaining portion and stir quickly to
  4. Spoon about one tablespoon of
    chocolate mixture into each of the four tins, followed by one tablespoon of
    orange mixture. Continue alternating until both mixtures have been evenly
    spread out amongst the tins. Use a bamboo skewer to gently swirl the mixtures
    to create a marbled pattern.
  5. Bake for 25-30 minutes or until just
    set. Turn off the oven and set aside for 2 hours to cool (see note). Transfer
    to the fridge to chill completely.
  6. Serve as desired




  • 50g
    dark chocolate
  • ¼
    cup thickened cream
  • ½
    tsp vanilla essence
  • ½
    tbs brown sugar



  1. Place chocolate, cream, sugar and
    vanilla in a small saucepan. Stir over low heat until chocolate melts. Bring to
    a simmer. Simmer for 8-10 minutes or until it reduces and thickens


Orange Peels


  • ½ orange,
  • ½ cup
  • ¼ cup
    caster sugar




  1. Cut peel lengthways into 1cm-thick
    batons, place in a saucepan and cover with plenty of cold water. Bring to the
    boil and cook for 5 minutes. Drain well. Return to pan and repeat the process.
  2. Combine boiled peel, water and sugar
    in a saucepan. Cook over a low heat, stirring, for 5 minutes or until sugar
    dissolves. Increase heat and bring to the boil. Cook, stirring occasionally,
    for 5 minutes or until peel is translucent and tender. Use a fork to transfer
    rind to a wire rack to cool completely. Dip in chocolate sauce and let set to
    room temperature.


  • We
    used exactly the same method but used whole orange slices (thin) instead – just
    be very careful when handling them due to their softness in order to keep their
  • We
    also served it with crushed Jaffa candy and whipped cream


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