Jaffa liqueur squares

jaffa liqueur squares
12 Item
1H 15M



1.Grease a 19cm x 29cm (8-inch x 12-inch) rectangular pan, line base with baking paper, extending paper 5cm (2 inches) over long sides.
2.Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan, refrigerate 30 minutes.
3.Preheat oven to 160°C (140° fan forced).
4.Make jaffa filling. Melt chocolate, cool slightly. Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Beat cream cheese in a medium bowl with an electric mixer until smooth, beat in egg mixture in two batches. Pour half the filling into another medium bowl. Stir cooled melted chocolate into one bowl, and rind and liqueur into the other bowl.
5.Pour both fillings into pan, swirl with a skewer, bake for 25 minutes or until just set. Cool in oven with door ajar.
6.Make chocolate ganache. Combine ingredients in a small saucepan; stir over low heat until smooth. Cool 10 minutes.
7.Spread ganache over cheesecake, refrigerate 3 hours or overnight.

We used Cointreau, but you can use your favourite citrus-flavoured liqueur. Use orange juice instead of the liqueur, if you like.


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