Chocolate Orange Cheesecake
Serves : 12 slices
This no bake Chocolate Orange cheesecake is the BEST cheesecake you'll ever make! With a chocolate cream cookie crust and a rich chocolate orange filling, it's absolutely irresistible!
Ingredients
- 250 g Bourbon Biscuits or Chocolate Cream Cookies
- 60 g Butter Unsalted, Melted
- 500 g Cream Cheese Full Fat
- 75 g Icing Sugar or Powdered Sugar
- 300 ml Double Cream or Heavy Cream
- 200 g Terry's Chocolate Orange or Orange Chocolate
For Decoration
- 12 Chocolate Orange Segments
- 50 ml Double Cream or Heavy Cream
Instructions
- Make the biscuit base - Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges. Chill in the fridge for at least 1 hour.
- Make the cheesecake filling - Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
- Using a stand mixer with the paddle attachment, beat the icing sugar, cream cheese and double cream together. Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk.
- Pour the melted chocolate into the cheesecake filling, and gently fold together, using a spoon or spatula, until well combined.
- Assemble the cheesecake - Pour the cheesecake filling over the top of the chilled biscuit base, then smooth over and level with an offset spatula. Chill the cheesecake in the fridge for at least 6 hour or overnight.
- Decorate the cheesecake - When ready to serve, whip up some double/ heavy cream and pipe on top of the cheesecake. Decorate with chocolate orange segments.
Notes
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Your cheesecake will keep for up to 3 days in the fridge, and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminum foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
Nutrition
Serving: 1sliceCalories: 485kcalCarbohydrates: 34gProtein: 5gFat: 39gSaturated Fat: 22gCholesterol: 97mgSodium: 279mgPotassium: 173mgFiber: 2gSugar: 25gVitamin A: 1113IUVitamin C: 1mgCalcium: 70mgIron: 2mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Tried this recipe?Mention @crumbscorkscrews or tag #crumbscorkscrews!