Chocolate Orange Cheesecake
This indulgent chocolate orange cheesecake recipe is a delightful treat for any occasion. The buttery Hobnob crust provides a sturdy base for the rich and creamy filling, made with a luscious combination of cream cheese and double cream infused with melted Terry's Chocolate Orange. The finishing touch of grated chocolate orange segments on top adds a burst of citrus flavor and a visually appealing decoration. Each bite offers a perfect balance of sweetness and tanginess, making this cheesecake a decadent and irresistible dessert option.
— Constant Cookbook
Ingredients
- 150g Hobknobs
- 70g Unsalted butter
- 250g Cream cheese
- 225ml Double Cream
- 2x Terrys Chocolate Orange
Instructions
- Crush the hobknobs and melt the butter, mix together and add to the cake tin, spreading evenly (use baking paper so it doesn't stick). Put in fridge for 1 hour to set.
- Once the hour is almost up, add the 250g of cream cheese into a large bowl and beat with a wooden spoon to soften. In a separate bowl whip the 225ml of double cream into soft peaks and place in fridge for now.
- In a bain-marie melt 1 chocolate chocolate orange, allow to cool, but not set. Pour the chocolate into the cream and mix. Once mixed add the chocolate & cream to the cream cheese and mix thoroughly. Spread over the base.
- At this point, break up the remaining chocolate orange. Grate the segments (leaving 8 segments whole) over the cheesecake to create a decorative topping. Now add the 8 remaining segments evenly spaced onto the cheesecake. Place in fridge to set for 4 hours.
Yield
Serves 8
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