Chocolate Orange Cheesecake
This decadent Chocolate Orange Cheesecake features a buttery Dark Chocolate Digestive biscuit base, creamy Philadelphia cream cheese filling spiked with Cointreau, finished with a velvety sour cream topping and adorned with delightful Terry's Chocolate Orange segments. This indulgent treat is rich, tangy, and bursting with citrusy flavor - a guaranteed crowd-pleaser for any occasion.
— Constant Cookbook
Ingredients
- For the Biscuit Base
- 85g butter
- 14 Dark Chocolate Digestive biscuits
- For the Cheesecake
- 900g of Philadelphia cream cheese
- 200g caster sugar
- 4 tbsp plain flour
- 2 tbsp vanilla extract
- 3 tbsp Cointreau
- 3 eggs
- 280ml sour cream
- For the Topping
- 140ml sour cream
- 2 tbsp Cointreau
- Cocoa powder
- Terry's Chocolate Orange Segments
Instructions
- Line base of a 25cm springform cake tin with greaseproof paper. Melt butter then add the crushed biscuits. Press into the cake tin evenly. Bake for 10 mins in oven at 180c/gas 4.
- Whilst the base is cooking mix the cream cheese and sugar. Then add flour, vanilla, Cointreau, eggs and sour cream. Whisk until smooth.
- Let biscuit case cool then pour in the mixture. Bake for 10 mins on 240, then turn over down to 110c for a further 25 mins. Allow to cool for a few hours at room temperature.
- Mix the sour cream and Cointreau then smooth over the top. Chill for 30 minutes. Dust some cocoa powder on top. With a knife mark your portions and place one chocolate segment on each piece.
Yield
Serves 16
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