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Baked Chocolate Orange Cheesecake -
For the base
•
240g Orange chocolate biscuits (or chocolate digestives with a teaspoon of orange
zest)
•
100g of melted butter
For the filling
•
200g of golden caster sugar
•
3½ tablespoons of orange juice
•
2 tablespoons of orange zest
•
4 tablespoons of corn-flour
•
600g of soft cheese (a mixture of light and full fat if you prefer)
•
3 medium eggs
•
300ml of double cream, whipped
•
100g of dark chocolate (70% cocoa), melted
1. In a food processor crush the biscuits then transfer the mixture to a bowl. Drizzle the
melted butter over the biscuits and stir to combine. Line a round cake tin with baking
parchment and then press the biscuits into the bottom. Place this in the fridge to
harden.
2. Pre-heat the oven to 180°C (gas mark 4).
3. With your hand mixer on a medium speed, begin to beat the double cream in a large
mixing bowl. Increase the speed until it is thick. Stir in the cream cheese.
4. In a separate bowl mix together the sugar, orange juice, zest, vanilla and cornflour.
Pour this into the cream and cheese and beat on a low speed until it is fully
combined.
5. Melt the chocolate in the microwave and allow it to cool slightly. Remove about a
quarter of the mixture and mix it well with the melted chocolate. You should now have
one bowl with light, creamy mixture and one bowl with the chocolate mixture.
6. Add the white mixture to the cake tin on top of the biscuit base. Then dollop the
chocolate mixture on top, and gently stir using a skewer to create a marbled effect.
7. Place it in the pre-heated oven and cook for approximately 50 minutes until it is
golden on top but slightly wobbly in the centre. If it looks like it is going to brown,
cover it with tin-foil.
8. Remove from the oven and allow to cool. Serve in wedges sprinkled with grated
chocolate.
Serves 6-8
13
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