Orange Cheesecake with Shortbread

This is lovely. I thought I had struck it big with the delicious hummingbird bakery cheesecake recipe but this is on another level! It's so light in texture and the orange adds a lovely added dimension to the depth of the cheesecake. I have to thank the Barefoot Contessa for the idea as her advert always shows during Food Network Challenge and she stands there, smugly in her amazing house in the Hampton's, saying "oranges and cream cheese, what's not to love". [at this point I usually shout at the TV. I am only human after all].

For 8 or so portions you need:
Base:
200g shortbread biscuits. Decent quality please.
65g melted butter
zest of one orange

Cheesecake:
450g cream cheese
3 eggs
zest of two oranges
juice of one orange
50g soft butter
150g caster sugar
25g plain flour
150ml double cream

Blitz the biscuits to smithereens and add the butter. Press into a lined 23cm springform tin and chill whilst you make the filling. Place the cream cheese, zest, juice, sugar, flour and egg yolks in to a bowl and whisk lightly till combined. Whip the cream to soft peaks and fold in. Whisk the egg whites to stiff peaks and fold in. Pour on to the prepared base and bake in a low oven (140 degrees) for about 1hr15mins. Remove and leave to cool. Serve with caramelized oranges if you fancy something really sumptuous. This would make a lovely Christmas pudding for Christmas eve or boxing day or summat. Use clemintines if you want to make it more Christmassy.