Marmalade Cheesecake Crumble Cake

 I was sent some delicious Marmalades to cook with earlier this month in honor of National Marmalade Week and asked would I like to try to create some new recipes using it.  This speaks to two of my great loves  . . . one I love Marmalade, and two, I love to create new things and be challenged.  Everyone's a winner!  (And especially us because we get to try all these new delicious marmalade scrummies!)  First up Marmalade Cheesecake Crumble Cake!



 This delicious creation is like a cross between a pie and a cake  . . .  with it's moreish cake type base and sides, encasing a delicious cheesecake filling which is topped with bittersweet marmalade and a buttery crumble topping!



 This is soooooooo good.  Just look at that rich ribbon of cheese cake running through it!

The Marmalade I will be using this week in all of my recipes comes from Mackays, and I have had three flavours to work with.  Their Vintage Dundee Orange Marmalade, their Orange and Lemon with Ginger Marmalade, and their Pink Grapefruit Marmalade.  All three are delicious!  They also do a Sevile Orange Marmalade, a Three Fruit Marmalade,  regular Dundee Marmalade, Lime and Lemon Marmalade, Orange Marmalade with Whiskey and Orange Marmalade with Champagne . . .  so when it comes to marmalades, you are really spoilt for choice!

Mackays, which is family owned and run,  has been producing their Best Selling Dundee Marmalade for over 70 years so you just know that they have it down to a fine art.  It's delicious!  For this cake I chose to use their Orange and Lemon with Ginger Marmalade and it was absolutely perfect!



The cake base is moist with yogurt and flavoured with mixed spice which goes very well with the gingery flavours of this delicious marmalade .  To make the cake you make a crumble mixture,  a portion of which is combined with yogurt and eggs to form the cake and the remainder of which is combined with chopped toasted walnuts to form the topping.



 This would make the perfect Brunch or weekend Cake, and would also go down a real treat for coffee or teatime breaks!



 Everyone who tried it fell in love with it, which is exactly the response I was looking for!  I created an optional glaze, but we chose just to eat it with a light dusting of icing sugar.  Enjoy!

 

*Marmalade Cheesecake Crumble Cake*

Serves 16

Printable Recipe  

A deliciously simple cake which combines three loves of mine . . .  with it's buttery spice cake base, a cheesecake filling and a Lemon and Ginger marmalade with a nutty crumble topping.  What's not to like! 

For the cake base:

305g of plain flour (2 1/4 cups)

145g of caster sugar (3/4 cup)

172g of butter, cut into bits (3/4 cup)

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp mixed spice

1/4 tsp salt

185g of plain yogurt (3/4 cup

1 medium free range egg

1 tsp vanilla 

For the cheesecake filling:

227g of cream cheese (8 ounces)

48g of caster sugar (1/4 cup)

1 medium free range egg 

You will also need:

110g of orange, lemon and ginger marmalade

60g of chopped toasted walnuts (1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a nine inch spring form pan really well.  Set aside.

Stir the flour, mixed spice and sugar for the base together in a bowl.  Drop in the butter and then rub it in until the mixture resembles coarse crumbs.  Reserve  170g (1 cup) of it and set it  aside.  To the remainder of the flour mixture, stir in the baking powder, soda and salt.   Stir together the yogurt, egg and vanilla.  Stir this into the flour mixture.  Spread this batter in the springform pan, covering the bottom and  2 inches up the sides of the pan.  Set aside.

Whisk together the cream cheese, sugar and egg for the filling until smooth.  Pour this into the cake base.    Whisk the marmalade with a fork to loosen it up.  Carefully spoon this over the cheese mixture.  Stir the chopped toasted walnuts into the reserved crumb mixture.  Spoon this over top of the marmalade to cover.

Bake in the preheated oven for 45 to 55 minutes, or until the cheese fillins is set and the crust is a deep golden brown colour.   Allow to stand for fifteen minutes.  Allow to cool to room temperature before serving.  Cut into wedges to serve.

Store any leftovers in the refrigerator



 

Optional Glaze:

65g of icing sugar, sifted into a bowl (1/2 cup)

1 tsp softened butter

1 TBS of lemon juice (you may not need it all)

Whisk together until smooth, only adding enough lemon juice to give you a good drizzle consistency.  Drizzle this haphazardly over top of the cake.

Alternately you can dust with icing sugar, or just leave as is.  It's up to you.


National Marmalade Week runs from 28th Feb - 6th March 2016. National Marmalade Week is organised by the World Marmalade Awards at Dalemain, Penrith. The Awards will take place from 19th-21st March with the main sponsors being Mackays, Fortnum & Mason and Paddington Bear.

Tune in tomorrow to see what else I have come up with using these delicious marmalades.  (I have almost a whole week of Marmalade deliciousness for you to look forward to!)


Mackays are a family run business that has stayed true to its values of producing small authentic batches for a quality homemade taste. Their soft fruits are sourced from the best local Scottish fruit farms and our bitter marmalade oranges come from the famous Seville region in Spain.

The story goes that a Spanish sailing ship took refuge in Dundee during a storm. The rest has become part of Mackays cherished history. Remaining true to their heritage and beliefs they still use the copper pan method which they always have. The small authentic batches these produce are of the highest quality and set us apart.

To find out more do check out their website.
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