Orange and Pretzel Cheesecake

This can be made as an 8in cheesecake or as individual servings using loose bottom tartlet tins.


  • 300g digestives – crushed (with a rolling pin is easiest)
  • 100g unsalted butter or baking margarine (melted)
  • 200g full fat cream cheese
  • 150ml double cream
  • 75g caster sugar
  • 3 oranges ( juice and zest of one orange and segments of two)
  • handful of sea salt pretzels to decorate.


  1. Mix the crushed digestives with the melted butter.
  2. Press down firmly into base 8in round springform tin, or into individual serving tins (tartlets)
  3. Put in the fridge for an hour to set.
  4. Mix the cream cheese and double cream with an electric whisk until peaks form.
  5. Add sugar and juice from one squeezed orange and whisk again until stiff peaks form.
  6. Spoon onto the digestive base and using spatula ensure mixture is even and level.
  7. Leave in the fridge for 8hrs to completely set.
  8. Just before serving, decorate with orange segments, pretzels and grated orange zest.