Since we got our new kitchen, Adam has been desperate to start baking. It’s a Sunday afternoon thing – when he’s craving a slice of cake after a roast dinner, pre nap… you know the score! I decided to start him off small – actually this one requires no baking whatsoever – and we decided to make a Chocolate Orange Cheesecake from the Tanya Bakes book. We have however, varied it slightly (based on my previous cheesecake making experience).
So if you’re like Adam and taking your first foray into the world of baking, I think you’ll enjoy this delicious cheesecake. I’m not a huge cheesecake fab but I’m obsessed with Chocolate Orange – I could eat a whole one, maybe two in one sitting so this was the perfect cheesecake for me to try.
Ingredients for Chocolate Orange Cheesecake:
300g chocolate cookies
100g melted butter
Zest of 1 orange
250g full fat cream cheese
150g icing sugar
250g Terry’s Chocolate Orange plus extra slices for decorating
150g double cream
- Place the cookies into a freezer bag, seal it up and beat with a rolling pin until it is nothing but crumbs. Pour the crumbs into a mixing bowl and add the melted butter and the zest of one orange. Mix together and place into a 21cm round loose-bottomed cake tin. Press it into the bottom of the tin until firm.
- Mix together the icing sugar and cream cheese until smooth
- Melt the 200g of Chocolate Orange in a bowl, set overing a pan of simmering water. Make sure the bottom of the bowl is not touching the water as this will cause the chocolate to burn.
- While the chocolate is melting, in a separate bowl whip the cream until soft peaks form. Once melted add the chocolate and then the cream cheese mixture and mix together until all three are combined and smooth.
- Pour the mixture onto the biscuit base, smooth out and then chill in the fridge for three hours.
- Once set, decorate with the rest of the chocolate orange segments and the left over orange zest,
- Store in a sealed tin and you can enjoy it for a few days!
