BAKERS Nuttikrust® biscuits meets cheesecake, adding a delicious nutty texture to the absolutely gorgeous marmalade taste.

Makes 1 x 20 cm cake



200 g BAKERS Nuttikrust® biscuits

100 g flour

140 g butter, melted


250 g cream cheese, softened

80 ml marmalade

1 egg


310 ml (170 g) cake flour

125 ml sugar

2 ml baking powder

2 ml bicarbonate of soda

2 ml salt

90 g butter

2 eggs

5 ml vanilla essence

30 ml lemon juice

60 ml milk


orange zest


  • Change the marmalade to another type of full fruit jam.
  • Alternately use BAKERS Ginger Nuts® biscuits rather than BAKERS Nuttikrust® biscuits.


  1. Pre-heat oven to 150˚C.
  2. Grease a 20 cm round spring-form cake pan, set aside.
  3. For the streusel: in a food processor, blend the biscuits, flour and melted butter until the texture is a rough crumb.
  4. Altenatively crush the biscuits in a plastic bag using a rolling pin then mix in the flour and butter.  Set aside.
  5. For the filling: Beat the cream cheese until it has softened. Stir in the egg and marmalade. Set aside.
  6. For the sponge: In a large mixing bowl, sift together the flour, sugar, baking powder, bicarbonate of soda and salt. Set aside.
  7. In a large bowl, cream the butter and add eggs, vanilla essence, lemon juice and milk. Whisk until light and fluffy.
  8. Pour the sponge batter into the prepared baking pan.
  9. Sprinkle half the streusel mixture ontop.
  10. Spoon the filling on top of the sponge batter, taking care not to let it touch the sides of the pan.
  11. Generously sprinkle the remaining streusel topping over the batter to the sides of the pan.
  12. Place in the oven and bake for 75 – 80 minutes. When a skewer is inserted, it should be removed clean.
  13. Place the cake onto a cooling rack to cool slightly. Then remove from the pan and allow to cool completely.
  14. Garnish the cake with orange zest and serve.


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