The method
For the base
- Start by lining a 20cm spring tin with parchment paper.
- Crush the digestive biscuits using a blender (or a sandwich bag and rolling pin).
- Melt the butter and add this to your crushed up digestive biscuits.
- Place the biscuit mixture into the spring tin and spread evenly. Press down with the back of a spoon until even and then place in the fridge.
For the filling
- Add the veggie gel with the juice and zest of both oranges into a pan. Heat gently to reduce by half then allow to cool.
- Fold the cream cheese, icing sugar, and vanilla essence together in a bowl.
- Add your orange juice mix and mix thoroughly.
- Fold in the melted white chocolate and hazelnut spread to create a marble effect.
- Finally, place this mixture on top of the biscuit base and allow to cool in the fridge for two hours.
For the filling
- Add the vegetarian gel with the juice and zest of both oranges into a pan. Heat gently to reduce by half then allow to cool.
- Fold the cream cheese, icing sugar, and vanilla essence together in a bowl.
- Add your orange juice mix and mix thoroughly.
- Fold in the melted white chocolate and hazelnut spread to create a marble effect.
- Finally, place this mixture on top of the biscuit base and allow to cool in the fridge for two hours.
For the decorations
- Place 100g of caster sugar into a heavy based saucepan and heat gently until it starts to caramelise, add the butter, double cream, and salt. Continue stirring over a gentle heat until the mixture is thickened.
- Put the remaining caster sugar in a separate pan and heat gently to a hard crack, then transfer to a silicone baking mat (high quality baking paper will also do).
- Put the hazelnuts into the oven to toast for around 5 minutes at 165c then cool on the silicone mat with the sugar.
- Once cooled, transfer the sugar and hazelnuts to a blender and blitz to a coarse consistency.
- Remove your cheesecake from the fridge and place onto a cake stand. Drizzle the caramel sauce and hazelnut powder over the cheesecake.
- For decoration, place cranberries, wild holly, and gold leaf decoratively around the cheesecake (top tip: use a small knife to place the gold leaf to prevent this sticking to your fingers)
- Finish with a dusting of icing sugar for a snowy finish!
