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

Original
Recipe by AK, KC and Myself
Serves: 4

Ingredients

• 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
  cream
• 100ml
  thickened cream
• Juice of
  one medium orange
• 1 tbs
  grated orange rind
• Few drops
  orange food colouring
• 70g milk
  chocolate, melted

 

Method

 

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
   combine.
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

Chocolate
Sauce

Ingredients

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

 

Method

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

 

Candied
Orange Peels

Ingredients

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

 

Method

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.

Notes

• 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
  shape
• We
  also served it with crushed Jaffa candy and whipped cream