Vanilla and Orange Mascarpone Cheesecake
For the base:
Melt the butter and honey over a very low heat.
Crush the digestive biscuits and stir into the melted butter until well mixed.
Press the rubble-like mixture in a loose bottomed 7in/18cm tin and place in the fridge to chill.
For the cheesecake topping:
Beat the cream cheese, mascarpone, sugar, orange rind and juice together in a bowl.
Fold in the whipped cream and the seeds scraped from the vanilla pod. Mix well.
Spread the cheesecake mixture onto the biscuit base and chill.
Delicious with a roasted rhubarb and orange compote.