• 200g digestive biscuits
  • 500g cream cheese
  • 100g unsalted butter
  • 300ml double cream
  • 2 chocolate oranges
  • Zest of half orange
  • 2 tablespoons caster sugar


  • STEP 1
    Crush biscuits until fine crumbs whilst butter melts at a low heat. Line a 14 inch cake tin with grease proof paper, pour melted butter into biscuit crumbs and bind together. Transfer this mixture into the cake tin and cover the bottom compressing it with the back of a table spoon. Put cake tin in the freezer to set.
  • STEP 2
    Ensure the cream cheese has been left out of the fridge for at least 2 hours transfer the cream cheese into a large mixing bowl. Pour the double cream and the 2 table spoons of sugar into a separate mixing bowl and whip until just firm, then fold in a third at a time of the cream cheese. Take 12 pieces of the chocolate orange segments and leave aside, melt the remaining pieces of chocolate from both chocolate oranges. Mix the zest of half an orange into the cheese mixture and then pour the melted chocolate into the mixture also. Fold in until fully combined, remove the cake tin from the freezer and evenly pour the cheesecake mixture into the tin
  • STEP 3
    Put the cheesecake into the freezer for 2 hours or until set depending on your appliance

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