Chocolate Orange Cheesecake
If you know me at all, you'll know that chocolate orange is one of my favourite flavour combinations to ever exist so the thought of chocolate, orange AND a cheesecake is all a bit too much to comprehend.
I'm also a big fan of having friends round for dinner and like to go all out when it comes to cooking for them and with a day off work I thought that this was the perfect way to spend my Monday.
Normally I'd go for a baked cheesecake just out of preference, but decided to give this recipe of an 'unbaked' cheesecake a go and from what I've tried so far, I don't think it will last long.
This was so easy to make and pretty quick (if you don't count the 5+ hours it will need to set...).
Ingredients;
I'm also a big fan of having friends round for dinner and like to go all out when it comes to cooking for them and with a day off work I thought that this was the perfect way to spend my Monday.
Normally I'd go for a baked cheesecake just out of preference, but decided to give this recipe of an 'unbaked' cheesecake a go and from what I've tried so far, I don't think it will last long.
This was so easy to make and pretty quick (if you don't count the 5+ hours it will need to set...).
Ingredients;
- 150g unsalted butter
- 300g digestive biscuits - you could use chocolate ones to give it an extra kick.
- 560g cream cheese
- 75g icing sugar
- 300g chocolate orange - plus extra for decorating.
- 300ml double cream
Method;
- Begin by melting the butter and crushing the digestive biscuits into fine crumbs.
- Mix the two together and press into a 20cm springform cake tin to form the biscuit base of the cheesecake. Leave this to chill for at least an hour whilst you get the filling ready.
- Next, melt the chocolate in a heatproof bowl over simmering water and leave to cool slightly.
- Now beat the cream cheese and icing sugar together and combined and smooth - about 5 minutes - whilst the chocolate is cooling.
- Slowly pour in the chocolate to the cream cheese and beat again (I used a free-standing mixer but you can do this with an electric whisk or by hand if you're feeling brave - and strong.)
- Once the chocolate is combined, add in the double cream and beat again on a high speed until the mixture becomes thick. I found this quite hard to judge and didn't want to over-beat the mixture but hopefully the consistency was right - I think it was between 5 - 7 minutes.
- Take the biscuit base out of the fridge and pour over the cheesecake mixture. Spread evenly and then cover before putting back into the fridge for 5+ hours or overnight if you can.
I haven't tried the finished product yet but will update the post with feedback once it's set and has been eaten!
I put some chocolate orange segments to one side and also having some mini pieces and melted chocolate ready to decorate the cheesecake - but I think it might be eaten before I have time to make it look pretty.
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