It’s that time of year again when the Terry’s Chocolate Orange is appearing everywhere, so when Charles asked me to make pudding for supper with a family friend recently this chocolate orange cheesecake came to mind. So many chocolate orange cheesecake recipes around these days focus on the Terry’s Chocolate Orange as an ingredient, but any of the milk chocolate ones we’ve had recently have been pretty disappointing, and if you want a decent chocolate flavour after introducing cream and cream cheese, I’m convinced the inclusion of some proper chocolate is in order. And fresh orange zest, of course.
This recipe is so simple and delicious – a real crowd pleaser, and with no need to mess about with the oven, it’s a great one to make with kids. Add some extra decor if it’s a really special occasion, or just serve it up with some orange slices (ours were marinated in dark rum) and cream or ice cream and let the taste speak for itself. If you don’t like the chocolate orange flavour, you can easily leave out the orange zest and have a plain chocolate cheesecake instead.
- 200g digestive biscuits
- 50g salted butter
- 200g plain chocolate
- zest of one orange
- 560g full-fat cream cheese
- 300ml double cream
- 5 tbsp icing sugar
- Start off by putting the digestive biscuits into a freezer bag, tying it at the top with no air trapped inside. Now bash them up into fine crumbs, using a rolling pin or whatever you have to hand. I like to leave some slightly larger crumbs to make sure the base has a good level of crunch and interest.
- In the mean time, gently melt the butter in a saucepan. When it's just melted, add the biscuit crumbs and mix together. Now grab a springform tin and tip the biscuit mixture into the bottom. Spread it out evenly and push down with a spoon until you have a nice level surface. Leave to cool then put in the fridge to set for around half an hour.
- Now you can make the cheesecake filling. Start by melting the chocolate in a glass bowl suspended over a saucepan of simmering water and then set aside to cool.
- Add the cream cheese to a large bowl and whisk it up a little with an electric whisk to loosen it off a little. Add the orange zest and mix together.
- In a separate bowl, whip the double cream until just standing in semi-stiff peaks.
- When the chocolate is cool, mix it into the cream cheese mixture until well combined, then finally add the whipped cream and gently fold or whisk it in until just combined.
- Grab your springform tin and check the base is solid and chilled and spread the filling evenly over the base, smoothing the top so that it is even, as the mixture is too dense to even itself out.
- Refrigerate for at least 2 hours then serve in wedges. It should keep for around 4 days if kept in the fridge.