Orange Chocolate Cheesecake
Member recipe

Orange Chocolate Cheesecake

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(3 ratings)

Member recipe by

Cooking time

Plus overnight to set

Servings

Serves 1 - 1 Cake

Spiced Orange Chocolate Cheesecake

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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

Method

    1. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the melted butter and whizz again to amalgamate. Grease a 20cm springform baking tin. Press the biscuit mixture down firmly to evenly cover the base. Refrigerate while you make the topping.
    2. Break the chocolate into small pieces in a bowl. Put it over a pan of barely simmering water until it starts to melt. Take it off and set it aside until it melts completely. You can stir it once or twice to help the process, but be gentle and don't overdo it. Cool slightly.
    3. Gently beat 2/3 (284ml) of the cream, the cheese and mascarpone in a bowl until well combined. Stir in the melted chocolate. Spoon over the base and refrigerate for at least three hours, preferably overnight. Whip the remaining cream. Stir in the liquor.
    4. Zest the oranges. Mix the threads of zest with a little sugar. Peel and segment the oranges. Run a knife round the edge of the cheesecake, release the springform tin. Cut thin wedges of cheesecake and serve each one with a blob of cream topped with a few shreds of the candied zest and two or three orange segments on the side.

Comments, questions and tips

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Comments

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Lisas's picture

I froze this cheesecake and it certainly doesn't spoil the taste or texture .

Lisas's picture

This is very easy to make. I didn't have orange chocolate so use normal dark chocolate and orange essence. My husband thought it had been made with Terry's chocolate orange. I also made a ginger nut biscuit base which was lovely. It is tremendously rich so next time I am going to try single cream. I'll be making this again for Christmas :-)

picklenumber6's picture

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!

glenyst's picture

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.

mrsctotheb's picture
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I also grated some plain dark chocolate on the top

mrsctotheb's picture
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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!

jem_jems83's picture
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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

taverinni's picture

Can you freeze this cheescake?

solochef's picture

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!

bremen's picture

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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