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Chocolate & orange
baked cheesecake
The addition of orange rind gives this cheese-
cake a summer touch .
Setting: Slow Cook
Makes: 1 cheesecake (about 8 servings
1
tablespoon unsalted butter, room
temperature (for pan)
Crust
40g
plain biscuit, finely ground* (such as
arrowroot)
¼ cup toasted pine nuts, finely ground
1
tablespoon caster sugar
pinch salt
2
teaspoons unsalted butter, melted
Filling
360g
ricotta cheese
250g
(light) cream cheese
1
teaspoon finely grated orange rind
½
cup caster sugar
4
eggs, room temperature
1
teaspoon vanilla extract
60g
dark cooking chocolate, finely chopped
1 . Lightly grease a 17cm spring-form pan with the
butter and line the base with kitchen baking
paper . Set aside .
2 . To prepare the crust place all the crust ingredients
into a small bowl . Use a wooden spoon to mix
the ingredients together until combined . Place
the crumb crust evenly into the base of prepared
pan, pressing firmly to form a good base . Set
aside .
3 . To prepare the filling place the ricotta into a
medium bowl add the cream cheese, orange
rind, sugar and vanilla . Using electric beaters
mix on medium speed until smooth . Be sure
there are no lumps in the mix . Add eggs one at
a time, making sure each is incorporated into
the mix before adding the next . Lastly stir in the
chopped chocolate .
4 . Pour cheese mixture into the pan and over the
crust . Put pan into the bottom of the cooking pot
of the Multicooker .
5 . Cover with lid and select Slow Cook on High
for 3 hours .
6 . Once the time has elapsed, allow cake to rest in
the unit on Keep Warm for an additional 2 hours
(you want it to be just set) .
7 . Remove cheesecake and place on a cooling
rack . Once completely cool, wrap well with
plastic wrap and refrigerate for at least 6 hours
before serving .
* Make the biscuit crumbs in the bowl of a food
processor fitted with chopping blade . Or place into
a thick plastic sealable bag and break up biscuits
using a rolling pin to hit the biscuits .
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