Perfect for Christmas dessert, dinner parties or even just a particularly gloomy Thursday...
If 2020 was good for anything, it was the resurgence of the classic flavour profile that is chocolate and orange.
No longer is it just the traditional Terry's Chocolate Orange that's on offer but this year alone has seen over 25 new product launches from different brands - all with orange as the prevailing flavour. Most notably, we've seen the launch of Cadbury's Orange Twirls, an orange edition of Toblerone, McVitie's chocolate orange digestives and even Terry's themselves launched a brand new white chocolate version of their iconic orange-shaped, orange-flavoured ball of chocolate.
While you have more than enough chocolate orange options to chose from in the supermarket, why not take the flavour combination to another level?
How? We're glad you asked...with cheesecake of course! We believe we have unearthed what is quite possibly the best cheesecakes around. The mousey texture of this delicious cheesecake filling with the sharpness of the marmalade is what makes this a mouth-watering dessert for any occasion. Plus! This recipe is super easy to make and has a perfect blend of buttery biscuit base with a delicious chocolate and zesty orange filling.
Just what today called for...
Chocolate and Orange Cheesecake recipe:
For the base:
- 250g digestive biscuits
- 125g of butter
For the topping:
- Melt the butter in a pan over a low heat.
- Crush the biscuits with a rolling pin in a plastic bag, make sure there is an air release so you don’t get biscuit confetti.
- Pour the biscuit crumbs into the melted butter and stir until completely covered in butter.
- Put the mix into a large deep cake tin (preferably with a releasable bottom) and pat down the base with a glass or mug to create a tight flat base of the mix.
- Then pop in the fridge to help cool and set whilst you make the rest of the cheesecake.
- To make the topping, whip the cream in a bowl with the caster sugar until it becomes still.
- Then in a different bowl give the soft cheese a mix until smooth and no longer solid.
- Add into the whipped cream along with the orange essence.
- Combine together until fluffy and put to one side.
- Put chocolate drops into a glass bowl over a pan of boiling water and melt for 2 minutes.
- Remove from heat and let it stand for a couple of minutes to cool but not solidify.
- Gently add the chocolate to the cream mix and stir with a spatula.
- Whisk once more and ensure you have a nice fully combined cheesecake topping.
- Remove the tin from the fridge and add a thick layer of marmalade
- Now add the topping mixture to the base and smooth with a spatula.
- Decorate with drained tinned mandarins and then smother with more melted chocolate drops and then pop back in the fridge to set overnight.
- Cover with cling film to protect it from air getting to the top whilst it sets in the fridge.
TOP TIP: Place a big dollop of marmalade in a jug, and heat in the microwave for around 30 seconds or until runny to make a great burnt orange tart coulis to pour over the top.
Recipe courtesy of Lily O'Briens
Main image by Lily O'Briens
This recipe was originally posted on our sister site, FOOD & WINE.