Orange cheesecake | Daily Mail Online

Step 1: Melt the butter over a low heat. Break the galettes into pieces then put them in a blender to reduce them to crumbs. Mix the crumbs in with the butter. Step 2: Place a pastry ring, 20cm in diameter, 3-4cm high, on a round serving dish. Pour in the base mixture and pack it in tightly. Refrigerate while you prepare the topping.

Step 3: Prepare the filling: soak the gelatine sheets in warm water, according to the packet instructions. Step 4: Zest the orange then chop the zest into pieces.

Step 5: Squeeze the orange and heat the juice in a small saucepan. Step 6: Wring the gelatine sheets between your hands, add them to the saucepan then let them slowly dissolve.

Step 7: Separate the egg whites from the yolks. Whisk together the egg yolks, sugar and orange zest. Step 8: Add the cream cheese, double cream and orange juice. Whisk until the mixture is smooth and even.

Step 9: Whip the egg whites into soft peaks, then carefully fold them into the orange juice mixture. Step 10: Pour the filling into the pastry ring and refrigerate for at least 4 hours. Serve chilled with orange slices on top.