Adding chocolate orange to almost anything can take it to new levels of yummy - and that's exactly what Jane from Jane's Patisseries has done here with her incredibly moreish Chocolate Orange Cheesecake.
A rich chocolate orange layer of cream cheese, on top of a buttery crunchy biscuit base, decorated with drizzles of milk chocolate and segments of Terry's Chocolate Orange for good measure. Be the host with the most when you reveal this showstopper at your next Christmas party - we can't promise it'll be around for long.
This is yet another mouth-watering recipe from Jane's Patisserie's recipe book. If you love twisting up traditional bakes then why not try our Salted Caramel Cookie Traybake or our gloriously nutty Peanut Butter Blondies?
For the biscuit base:
Melt the butter in the microwave on short bursts on in a small pan over a medium heat until fully melted.
Step 2:
Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the butter, and mix until it is combined well.
Step 3:
Tip into a 8″/20cm deep springform tin and press down firmly – chill in the refrigerator for at least an hour.
Step 4:
For the cheesecake filling: Melt the 300g of milk chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
Step 5:
Mix together the full-fat soft cheese, icing sugar and orange extract until combined.
Step 6:
Add in the melted and cooled milk chocolate and mix again.
Step 7:
Add in the double cream and whisk until thick!
Step 8:
Alternatively, whip up the double cream in a separate bowl – fold the mixtures together, and then fold through the melted & cooled chocolate.
Step 9:
Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight.
Step 10:
For the decoration: Whip together the double cream and icing sugar together until it is thick and you can pipe it.
Step 11:
Drizzle over some melted chocolate onto the cheesecake, and pipe the cream onto the cheesecake.
Step 12:
Add a segment per slice, and sprinkle over some sprinkles!
Ingredients
MetricImperial
For the biscuit base
300gDigestives
150gUnsalted butter (softened)
For the cheesecake filling
600gSoft cream cheese (full fat)
300mlDouble cream
75gSilver Spoon Icing Sugar
300gMilk chocolate
1 tspNielsen-massey orange extract
For the topping
150mlDouble cream
2 tbspSilver Spoon Icing Sugar
12-15Chocolate orange segments
50gMilk chocolate (melted)
A pinchSprinkles
Utensils
20cm (8in) circular spring release tin
Food processor (optional)
Rolling pin (optional)
Microwave
Microwaveable bowl
Whisk
Spatula
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
