Terry's Chocolate Orange Cheesecake
Rating
Yep, fans of the iconic orange-shaped, orange-flavoured ball of chocolate, get excited, because we think we've just created one of the best cheesecakes around.
Ingredients
- FOR THE BASE
- 150 g Digestive biscuits
- 75 g unsalted butter, melted
- FOR THE CHEESECAKE
- 1 Terry’s Chocolate Orange
- 200 ml double cream
- 500 g full fat cream cheese, at room temperature
- 100 g icing sugar
- TO DECORATE
- 75 g Terry’s Chocolate Orange Minis
- 100 ml double cream
- 1 tsp. icing sugar
- Zest of ½ an orange
Instructions
- Line the base and sides of a 20.5cm (8”) round springform cake tin with baking parchment.
- Make the base: whiz the biscuits in a food processor until they resemble breadcrumbs (alternatively put them in a sealed plastic bag and crush them with a rolling pin). Mix in melted butter, then press the mixture firmly into the base of the tin with the back of a spoon. Chill.
- Melt the chocolate orange slowly in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water. Allow to cool for a couple of mins.
- Beat together the cream cheese, icing sugar until smooth. Add double cream and continue to beat until smooth and fully combined.
- Tip the melted chocolate into the cream cheese mixture, folding to combine and marble, then tip into the tin and spread to level. Chill for at least 6 hours.
- Set aside 12 Chocolate Orange Minis then melt the remainder in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water. Allow to cool slightly for a few mins.
- Whip the cream and icing sugar to stiff peak.
- Remove the cheesecake from the tin and peel away parchment. Dot the melted chocolate over the cake and create swirls with the back of a teaspoon. Sprinkle the orange zest over the cake then decorate the edge with 12 piped cream swirls each topped with a Chocolate Orange Mini. Chill immediately to set. When ready to serve, slice into 12 equal portions
