200g digestive biscuits for base
25g (approx) butter, melted
30g corn flour
750g cream cheese
225g caster sugar
300ml double cream
1tsp vanilla essence
Seville orange marmalade
To make the cheesecake base, blitz the digestive biscuits in a food blender. Add them to the melted butter and mix together. Press mixture into the bottom of a greaseproof paper-lined tin with a removable base. Put aside and allow to cool.
Blitz corn flour, cream cheese and sugar to a smooth paste in the blender. Add eggs, double cream and vanilla. Remove the rind from the marmalade, chop it up and fold into the cream cheese mixture. Set aside the rind-free marmalade. Pour the cream cheese mixture into tin on top of digestive base.
Bake cheesecake in oven at 160°C for about 30 minutes. Turn off oven and cool cheesecake while still inside to prevent cracking.
Once cooled, warm the marmalade in a pan, then pour over the cheesecake. Serve with vanilla ice-cream.