Chocolate Orange Cheesecake
- Preparation and cooking time
- Total time
- Plus 1 hour cooling
- Easy
- Serves 16
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
Method
- STEP 1Line 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.
- STEP 2Whilst the base is cooking mix the cream cheese and sugar. Then add flour, vanilla, Cointreau, eggs and sour cream. Whisk until smooth.
- STEP 3Let 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.
- STEP 4Mix 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.