|100 g g||butter butter|
|200 g g||digestive biscuit digestive biscuit|
|300 g g||orange chocolate orange chocolate|
|400 g g||cream cheese cream cheese|
|300 ml ml||double cream double cream|
|75 g g||icing sugar icing sugar|
Zingy chocolate orange cheesecake
Rich and indulgent, this fruity chocolate orange cheesecake doesn’t take long to prepare. You can make it the night before, too, so it’s perfect for busy days ahead.
Prep time: 20 minutes plus 4 ½ hours chilling time.
- Grease and line a 20cm loose-bottom cake tin.
- Crush the biscuits either by pulsing in a food processor or put in food bag and crush with a rolling pin. They’ll give your cheesecake a nice crunch.
- Melt the butter then stir in the crushed biscuits. Press into and even layer in the base of the tin and chill for 30 minutes.
- Melt 275g of the chocolate for sweetness and leave cool slightly.
- For richness, whip the double cream to soft peaks then beat in the cream cheese. Sift in the icing sugar and mix well then pour in the melted chocolate and mix until fully combined.
- Spoon the mixture into the tin and level out the top using the back of the spoon.
- Chill in the fridge for 4 hours or overnight. When ready to serve, cut the tops and bottoms off the oranges using a small sharp knife then slice off the peel following the curve of the orange. Holding the orange in one hand over a bowl, carefully cut out each segment for zing.
- Remove the cheesecake from the tin and arrange the segments on top then grate over the remaining chocolate.