Negroni cheesecake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. In a food processor whizz the hazelnuts until roughly chopped, then add the wafer biscuits and a pinch of salt and whizz to combine. Pour in the melted butter and whizz again to mix. (Or put the biscuits in a freezer bag and bash to crumbs using a rolling pin. Chop the nuts finely and mix in a bowl with the biscuit crumbs, then stir in the melted butter.) Spoon the mix into the cake tin and press down with the back of a spoon. Bake for 10 minutes, then leave to cool.
2. Mix the cream cheese, sugar and zest of 2 oranges in a large bowl. In a separate mixing bowl, whisk the cream until it just starts to hold soft peaks, then gently fold into the cream cheese mixture. Spoon onto the cool base and smooth the top. Cover and chill for 4 hours until firm.
3. Once the cheesecake has set, soak the gelatine in a small bowl of cold water for 5 minutes. Warm 100ml of the negroni in a small saucepan with 3-5 strips of pared orange zest from the remaining orange. Once the gelatine has softened, squeeze out the excess water from each leaf, then whisk into the warm negroni. Once the gelatine has dissolved, mix into the remaining chilled negroni, then pour over the cheesecake. Leave to set in the fridge for 2-3 hours.
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4. To serve, run a knife around the jelly on top, then carefully remove the cheesecake from the tin and put on a serving plate.