Orange marmalade with cheesecake and Amaretti crumble


You could just use this orange marmalade recipe to make a batch of the treasured preserve, or you could do as Paul Ainsworth suggests and use it as a base for a triumphant upside-down cheesecake topping with a simple Amaretti crumble.

First published in 2015




Seville orange marmalade

Amaretti crumble


  • 125g of crème fraîche
  • 125g of icing sugar
  • 1 vanilla pod, seeds only
  • 2 oranges, zest only
  • 240ml of double cream
  • 225g of Philadelphia cheese


To make the Seville orange marmalade, fill a large pan with the water and leave to one side. Peel the zest from the oranges and reserve, making sure you remove as much of the bitter pith as possible. Cut the oranges in half and squeeze the juice into the water
Place the leftover pulp into a piece of muslin and tie a knot. Add the bag to the water and bring to the boil. The orange pulp will release pectin which will help the marmalade set
Cut the zest into thin strips with a sharp knife and add to the pan along with the sugar. Gently simmer, uncovered, for 1–2 hours. Allow the marmalade to cool then store in an air-tight container
  • 1200g of caster sugar
For the Amaretti crumble, crush both types of biscuit into a bowl and set aside. Melt the chocolate in a bain marie along with the praline paste
  • 250g of hobnob biscuits
  • 125g of amaretto biscuit
  • 200g of white chocolate
  • 15g of praline paste
Add the chocolate mixture to the biscuits along with the orange zest and sea salt, combine well. Set aside until ready to serve
For the cheesecake, mix together the crème fraîche, Philadelphia, sugar, vanilla seeds and orange zest in a large bowl. It's important to note that oranges can vary in intensity, so at this stage give it a taste to see if it is sharp enough
  • 125g of crème fraîche
  • 225g of Philadelphia cheese
  • 125g of icing sugar
  • 1 vanilla pod, seeds only
  • 2 oranges, zest only
Prepare a large bowl of iced water. Add the cream to a separate bowl. Set the bowl of cream over the iced water and whip until you have very stiff peaks
  • 240ml of double cream
Gently and gradually fold the stiff double cream into the cream cheese mixture little by little until completely combined
To serve, spoon a little marmalade into the bottom of each bowl, followed by a layer of cheesecake mixture. Sprinkle the Amaretti crumble on top and serve
First published in 2015

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

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