Ingredients
- Digestive Biscuits: 250g
- Unsalted Butter: 100g, melted
- Cream Cheese: 600g, softened
- Caster Sugar: 150g
- Double Cream: 300ml
- Orange Zest: 2 oranges
- Orange Extract: 1 tsp
- Dark Chocolate: 100g, melted
Instructions
- Step 1: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the biscuit crumbs with the melted butter until well combined. Press the mixture firmly into the base of a 23cm springform tin and chill in the fridge for at least 30 minutes.
- Step 2: In a large bowl, beat the softened cream cheese and caster sugar together until smooth and creamy. Gradually whisk in the double cream until the mixture is thick and well combined.
- Step 3: Add the orange zest and orange extract to the cream cheese mixture and gently fold in until evenly distributed.
- Step 4: Pour the cream cheese mixture over the chilled biscuit base, spreading evenly. Drizzle the melted dark chocolate over the top.
- Step 5: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Step 6: Before serving, carefully remove the cheesecake from the springform tin and place it on a serving plate. You can decorate with extra orange zest or chocolate shavings, if desired.
Notes
- To prevent condensation from affecting the cheesecake's texture, store it in an airtight container in the refrigerator for up to 3 days.
- While reheating isn't recommended, a few minutes at room temperature will soften the chocolate for easier slicing.
- Serve chilled with segments of fresh orange for a burst of citrus that complements the rich chocolate.
- For an even more intense orange flavour, try gently warming the orange zest in a pan with a touch of butter before adding it to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American