Indulgent Chocolate Orange Cheesecake

Cheesecake is my all time favourite dinner party dessert, and this chocolate orange cheesecake is delicious. It is light and creamy, but also deliciously indulgent and perfect for chocoholics. It’s easy to make and fun to decorate. The chocolate orange can also be swapped for milk chocolate alternatives if orange chocolate is not your thing.

What you will need

23cm Springform Cake Tin

Electric Whisk

Piping Bag

Large star nozzle

Ingredients

Cheesecake Base:

300g chocolate orange digestive biscuits (milk chocolate or plain digestives if you prefer)

150g unsalted butter, melted and cooled slightly

Cheesecake Filling:

500g Full-fat cream cheese, softened at room temperature

90g icing sugar sifted

1 teaspoon vanilla extract

2 x 175g Terry’s Chocolate Orange (or any other brand)

300ml double cream (Preferably Extra Thick)

Topping:

Mini Terry’s chocolate orange segments

150ml double cream (Preferably Extra Thick)

Method

1.      To prepare the base: Melt the butter in a pan and leave to cool for approx 5 minutes. Crush the biscuits to a fine crumb. Add the melted butter to the biscuits and mix well until combined. Tip the base mixture in to the cake tin and flatten down until firm and evenly spread. Leave this to chill in the refrigerator for approx 30 mins.

2.      To prepare cheesecake filling: Melt chocolate over a bain-marie and leave to cool for approx 5 mins.

3.      In a medium mixing bowl whisk together the cream cheese and icing sugar. Add the vanilla extract and whisk again until all of the mixture is combined.

4.      In another mixing bowl whisk 300ml of cream until soft peaks form

5.      Fold the cream in to the cream cheese mixture. Then finally fold through the melted chocolate.

6.      Spoon the mixture over the biscuit base and smooth out using a spatula. Cover with cling film and refrigerate for at least 6 hours, or preferably over night.

7.      To decorate: You can decorate your cheesecake however you like. I whisked 150ml of cream until the cream was firm, I then piped this cream around the edges of the cake. Added mini chocolate orange segments and grated a segment on top.

It can be cling filmed and remain in the fridge for 2 days, leftover pieces can be stored in an air tight container.