Easy

Makes: Serves 10

TOP TIP: Swap the orange zest for a few drops of an indulgent liquor for a boozy alternative

TOP TIP: Swap the orange zest for a few drops of an indulgent liquor for a boozy alternative

Containing: 1 Component

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5.3 oz

digestive biscuits

Finely crush in a food processor or with a rolling pin

2.6 oz

melted butter

Add and mix until the mixture clumps together. Press into the base of a 23cm (9in) round springform tin and chill until needed.

12.3 oz

Callebaut Dark Chocolate - C811 - 5kg Block

Melt in a microwave to 45c, heating gradually and stirring every 20 second blasts.

7.9 oz

caster sugar
14.1 oz

full-fat cream cheese
Q.S.

finely grated orange zest

In a separate bowl beat together until smooth. Fold in the chocolate and orange zest and stir until well combined.

400 ml

smooth double cream

In a large bowl, whip until it just holds its shape and then fold into the cheesecake base.

Spoon the cheesecake mixture on top of the chilled biscuit base, level and chill until set – at least 3 hours.
To serve, remove cheesecake from n and transfer to a serving plate or cake stand.

Optional: once cold, glaze with a warm sugar syrup (dissolve together 50% water: 50% sugar) or water icing (blend together 100ml water: 75g Granulated Sugar).