Chocolate Orange Cheesecake

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So it’s Sunday morning, your mum has finished opening all the presents you frantically rushed around town to buy for her, the living room stinks of flowers…there’s only one thing missing. Cheesecake.

More specifically, a new recipe I whipped up for the first time last night and one that will most definitely make a regular appearance on my dinner table: Chocolate Orange Cheesecake. Rich, creamy, zesty, wonderful chocolate orange cheesecake.

Truthfully, this recipe came about during a quick nip to Spar on my lunchbreak at work yesterday. I’d planned on making something yummy for Mother’s Day and a cheesecake seemed perfect, however I was failed by the local shop as they had sold out of my usual go-to biscuit brand.  So I had to get creative, and that’s how this recipe was born!

Now myself and my family are big fans of cheesecakes with thick chunky biscuit bases, however if you’re not as fond of the crumbly beauty then the base mixture can easily be halved.

If you’re using a food processor, simply weigh all your biscuits into it and blitz them into crumbs – you can leave some chunky rubble if you like! If you don’t have a food processor, simply place your biscuits into a freezer or sandwich bag and bash them up with a rolling pin.

Melt your butter in a pan or in the microwave and add to your biscuit crumbs along with the sugar. Mix together until combined.

Spoon and press this mixture into a regular springform tin (that’s the kind with the clip at the side and the loose-bottom) that has some grease-proof paper at the bottom. This will save the base from sticking to the bottom of the tin.

Pop this in the fridge to firm up while you make your topping.

Place your cheese and sift your sugar into a large bowl, you must use full-fat cheese in this recipe otherwise the mix will not hold a nice shape once set, sorry dieters!

Next, use a grater to grate all the lovely zest from your orange into the bowl. The zest adds a wonderful fresh fruity flavour without the need for bottles of extract or essence that just take up room in your cupboards! Beat the ingredients together until smooth and combined.

Pour your double cream into a small bowl or jug and – using an electric whisk if possible – whip the cream until stiff, careful not to whip it too much though or it may start to separate.

Add the cream to the cheese mixture and gently fold it in with a metal spoon, once combined spoon the mixture into your biscuit-lined tin and smooth it all over.

Drain your mandarins and decorate the cheesecake with them however you like, then pop the cheesecake in the fridge to let it set.

Finally, look out your biggest spoon and dig in, you will not be disappointed! Have a wonderful Mother’s Day!

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Chocolate Orange No-Bake Cheesecake!

Yield: 8-10 slices

Chocolate Orange No-Bake Cheesecake!

A rich, creamy and zesty cheesecake with a yummy chocolate biscuit base. Simple and delicious!

Ingredients

    For the base:
  • 200g double chocolate digestive biscuits
  • 75g melted butter
  • 30g caster sugar
    For the cheesecake:
  • 600g full-fat Philadelphia (or another cream cheese)
  • 100g icing sugar
  • Zest of 1-2 whole oranges
  • 200ml of double cream
  • 1-2 tins of mandarins to decorate

Instructions

    For the base:
  1. If you’re using a food processor, simply weigh all your biscuits into it and blitz them into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer or sandwich bag and bash them up with a rolling pin.
  2. Melt your butter in a pan or in the microwave and add to your biscuit crumbs along with the sugar. Mix together until combined.
  3. Spoon and press this mixture into a regular springform tin lined with grease-proof paper at the bottom.
  4. Pop this in the fridge to chill for about half an hour to firm up.
    Fot the cheesecake:
  1. Place your cheese and sift your sugar into a large bowl.
  2. Next, use a grater to grate the zest from your orange into the bowl. Beat the ingredients together until smooth and combined.
  3. Pour your double cream into a small bowl or jug and whip the cream until stiff.
  4. Add the cream to the cheese mixture and gently fold it in with a metal spoon, once combined spoon the mixture into your biscuit-lined tin and smooth it all over.
  5. Drain your mandarins and decorate the cheesecake with them however you like, then pop the cheesecake in the fridge for at least two hours to let it set.
  6. Enjoy!
http://maverickbaking.com/chocolate-orange-cheesecake/

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