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Chocolate Orange Cheesecake

A rich, velvety cheesecake combining chocolate and citrus flavors, all on a buttery biscuit base. Perfect for impressing guests!
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 slices
Course: Dessert, Sweet
Cuisine: American, European
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Biscuit Base
  • 300 g chocolate digestive biscuits
  • 120 g unsalted butter, melted
For the Chocolate Orange Filling
  • 600 g full-fat cream cheese, softened Ensure at room temperature.
  • 150 g icing sugar, sifted
  • 300 ml double cream Whipped to soft peaks.
  • 200 g dark chocolate (70% cocoa), melted and cooled Cool to room temperature before adding.
  • 2 large oranges, zest
  • 3 tablespoons fresh orange juice Use fresh for best flavor.
  • 1 teaspoon vanilla extract
For the Topping
  • 100 g dark chocolate, melted
  • 50 ml double cream (for ganache)
  • candied orange slices Optional but recommended.

Method
 

Make the Biscuit Base
  1. Crush the chocolate digestive biscuits into fine crumbs.
  2. Combine the crumbs with melted butter until coated and resembling wet sand.
  3. Press the mixture into the bottom of a 23cm springform tin to form an even layer.
  4. Chill in the fridge for at least 20 minutes.
Melt Your Chocolate
  1. Melt the dark chocolate in a heatproof bowl over simmering water, ensuring the bowl does not touch the water.
  2. Remove from heat and let cool.
Prepare the Cream Cheese Mixture
  1. Beat together the softened cream cheese and icing sugar until smooth.
  2. Add the orange zest, fresh orange juice, and vanilla extract. Mix until combined.
Whip the Double Cream
  1. In a separate bowl, whip the double cream until it forms soft peaks.
Fold Everything Together
  1. Gently fold the whipped cream into the cream cheese mixture and then fold in the cooled melted chocolate.
Assemble the Cheesecake
  1. Pour the filling over the chilled biscuit base and spread evenly.
  2. Cover and refrigerate for at least 4 to 6 hours, preferably overnight.
Make the Ganache Topping
  1. Heat the double cream until simmering, then pour it over the chocolate and let sit.
  2. Stir until you have a smooth ganache, then let cool slightly before pouring over the cheesecake.
  3. Garnish with orange zest and candied orange slices if desired.

Notes

For best results, use room temperature ingredients and allow the cheesecake to set overnight. Can be made gluten-free using gluten-free biscuits.