A very happy belated New Year to you all! If you’ve re-boarded the proverbial healthy eating/weight loss train after the festive indulgences, you might want to chug on past this post. Biscuits, cheese, chocolate, butter… Deliciously naughty! I hasten to add that the only reason this is adorning my table is that we have family visiting from New Zealand this weekend. I wanted a show stopper and a friend had given me a spare chocolate orange (who has spare chocolate oranges?!). I had a look at a few recipes, but couldn’t find one specific one I liked, so I’ve pinched bits from various sources and come up with this.
Preheat the oven to 150oC and put a baking tin with some water in it at the bottom. The steam will help prevent the cheesecake from cracking.
Firstly melt 100g good quality orange flavoured dark chocolate in a bain marie. Once melted set aside to cool a little.
For the base, whiz up 300g chocolate digestives with approximately 50g melted butter (more if it doesn’t clump together enough) and the zest of half an orange (you’ll need the other half for decoration later). Press into a springform tin as so:
Now, beat 600g full fat cream cheese together until smooth. Add in 150g light brown sugar, four eggs, the zest of two oranges, the juice of one orange, 2tsp orange extract and 1 tsp vanilla extract. Once combined fold in the melted chocolate gently and pour in top of the base.
Bake on the middle shelf for about 40 minutes until it’s slightly risen around the edges and has a slight wobble in the middle. Open the oven door, leaving the cheesecake there to cool slowly. Once cool remove from the tin.
Mix two tablespoons of sieved icing sugar and 1 tsp orange extract into 150ml soured cream. Spread on top.
Gently melt three segment of a Terry’s Chocolate Orange and drizzle on top.
Use a skewer to marble it by gently dragging it through the chocolate.
Decorate with the remaining chocolate orange segments and the zest. Chill for at least 5 hours, preferably overnight. Enjoy!