50 g/2 oz butter or margarine
12 digestive biscuits (Graham crackers), crushed
100g/4 oz caster (superfine) sugar
225 g/8 oz/1 cup cream cheese
30 ml/2 tbsp concentrated orange juice
15 ml/1 tbsp lemon juice
150 ml soured (dairy sour) cream
A pinch of salt
30 ml/2 tbsp apricot jam (conserve)
150 ml double (heavy) cream
Melt the butter or margarine in a 20
cm/8 in microwave flan dish on High for 1 minute. Stir in the biscuit
crumbs and 25 g/1 oz/2 tbsp of the sugar and press over the base and
sides of the dish. Cream the cheese with the remaining sugar and the
eggs, then stir in the orange and lemon juices, soured cream and salt.
Spoon into the case (shell) and microwave on High for 2 minutes. Leave
to stand for 2 minutes, then microwave on High for a further 2
minutes. Leave to stand for 1 minute, then microwave on High for 1
minute. Leave to cool.
Peel the orange and remove the segments from the membrane, using a
sharp knife. Melt the jam and brush over the top of the cheesecake.
Whip the cream and pipe round the edge of the cheesecake, then
decorate with the orange segments.