Tanya Burr’s Chocolate Orange Cheesecake
Although you can get them all year round, I always used to get (and still do) a Terry’s Chocolate Orange in my stocking and I don’t think I would ever eat one at any other time of the year, as I associate them with Christmas. However, when incorporated into a cheesecake, I’m willing to break the rules. The flavour of this cheesecake is mouthwateringly good, it also needs no baking and I really enjoy breaking up the segments and decorating it. One for me, one for the cheesecake…
Chocolate Orange Cheesecake Recipe
Prep time: 20 minutes
Setting time: at least 2 hours
You will need a 21cm round loose-bottomed cake tin
- 300g double chocolate cookies
- 100g butter, melted
- zest of 2 oranges
- 250g full-fat cream cheese
- 150g icing sugar
- 200g Terry’s Chocolate Orange, plus extra ‘slices’ for decorating
- 150g double cream
- Crush the biscuits to crumbs. Mix in the melted butter and zest of 1 orange until well combined, then press into the bottom of the tin.
- Mix together the cream cheese and icing sugar until smooth. Set aside.
- Melt the 200g of Chocolate Orange in a bowl set over a pan of simmering water, making sure the bottom of the bowl isn’t touching the water. Once melted, quickly whip the cream in a bowl until it forms soft peaks, then add the melted chocolate and cream cheese mixture. Mix until smooth and well combined.
- Pour onto the biscuit base and smooth out. Chill in the fridge for at least 2 hours.
- When you’re ready to serve, decorate with the remaining Chocolate Orange slices and orange zest.
Although cheesecake isn’t as easily decorated as other, more solid cakes, you can still find a bunch of great items that make it look almost as good as it tastes!
Take a look at our current range to find everything from cute cake toppers to sparkle-spitting cake fountains that turn the cake into a showstopping masterpiece!
Tanya Bakes – Tanya Burr
published by Michael Joseph, £16.99
Available from Amazon