Orange Chocolate Cheesecake

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• UKgal

  18 August 2008

  UKgal commented on this recipe

  Just wondered if you make this and freeze it? It sounds a bit festive, thought I might make it for Christmas.

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• Freda

  15 December 2008

  Freda commented on this recipe

  If you are a cheesecake fan and especially if you are a chocolate fan - you just have to make this cheesecake. I used single cream instead of double and the results were spectacular. This is a real choclate hit! Everyone just loved it - so rich and velvety. Small slices are recommended or endulge as you so desire!

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• Happy Eating

  26 April 2009

  Happy Eating commented on this recipe

  Can you freeze this cheescake?

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• jemjems

  08 April 2010

  jemjems rated and commented on this recipe

  

  I've made this twice now and it's gorgeous! Everyone loved it but it is very indulgent and you really don't need a large portion unless you're in need of a serious chocolate hit! Using Green and Blacks gives it a really nice orange spice taste but I have used Bournville's dark orange chocolate too and it's a good subsitute! Highly recommend for all of those not on a diet!! x

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• Mrs C to the B

  18 September 2011

  Mrs C to the B rated and commented on this recipe

  

  Freda was right - use single cream instead of double. It gives a lighter texture and is just as delicious without being sickly. I mixed the liquer into the cheesecake mix. No need for extra cream on top!

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• Mrs C to the B

  18 September 2011

  Mrs C to the B commented on this recipe

  I also grated some plain dark chocolate on the top

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• evelyn-r

  22 May 2012

  evelyn-r commented on this recipe

  Does this chocolate come in 200g bars, or does it mean 2 X 100g bars = 200g chocolate altogether? I've only ever seen 100g bars. I want to try this for the Jubillee.

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• Blakey

  19 February 2013

  Blakey commented on this recipe

  This was very easy to make and finished off a lovely 3-course valentines meal which I made for my partner. Whilst we both loved it, it is just far too rich to have any more than a couple of spoonfuls and so from that point of view, felt like a bit of a waste of time. Don't get me wrong; it was masterfully indulgent and the quality of the chocolate really came through but anymore than a slither was too much. This sentiment was echoed by all who tried it over the following days. The zest, segments and cointreau cream however, were an absolute delight and complimented the rich cake ever so well. I think I have found a new love in Cointreau cream and may just have to sit with a jug of it and a straw! Definitely will be using this particular cream mix again. Sorry chocolate-lovers, a negative one from me!

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Ingredients

• 100g dark chocolate digestive biscuits
• 50g melted butter
• 2 x 200g bars of Green and Black's organic Maya Gold (spiced orange) chocolate
• 426ml double cream
• 250g full-fat soft cheese
• 250g mascarpone
• Slug of Cointreau or Grand Marnier
• 2 oranges
• A little caster or icing sugar

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Difficulty and servings

Makes 1 cake

Preparation and cooking times

plus overnight to set

Ingredients

• 100g dark chocolate digestive biscuits
• 50g melted butter
• 2 x 200g bars of Green and Black's organic Maya Gold (spiced orange) chocolate
• 426ml double cream
• 250g full-fat soft cheese
• 250g mascarpone
• Slug of Cointreau or Grand Marnier
• 2 oranges
• A little caster or icing sugar

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