Chocolate Orange Cheesecake Recipe…Finally!

I’m sorry for the delay Guys. But I’m back in the saddle to post the Chocolate Orange Cheesecake Recipe.

Chocolate Orange Cheesecake Recipe – Serves 12

You will need:

400g Plain Chocolate Digestives

100g Butter

600g Cream Cheese (preferably 200g Choccy Philly)

150g Caster Sugar

3 Eggs and 2 Yolks

The juice of 2 medium oranges, or ¼ pint of OJ

Large handful of orange matchmakers (I use the Aldi version!)

Instructions

Before you do anything read the recipe through. The first time I baked a cheesecake I wasn’t aware I needed a bain marie. Now this sounds awfully fancy, anything French does! But basically I’m talking a roasting tin full of boiling water. One large enough to hold your 9-10″ springform pan.

That first time when I got to the step where you ‘place the tin in a roasting tray and pour hot water…’ I was rather surprised.

You won’t be…

Step 1

Turn the digestives into fine crumbs – I do this with a food processor.

Step 2

Melt the butter gently in a pan and pour into the crumbs

Step 3

Mix the butter in well;

It’s worth taking time on this to ensure all crumbs are coated.

Step 4

Line the bottom of the springform pan with foil. Place the sides of the pan on top and smooth the foil up around the sides.

Then place another large piece of foil around the bottom of the pan and bring that up around the sides also to try and make the pan watertight. I actually use 4 pieces of foil.

Step 5

Press the crumb/butter mixture in the bottom of a 9-10″ Springform pan.

Make sure it is tightly compacted. I do this with a cake smoother, but the back of a spoon would suffice.

Then place the pan in the fridge for 20 minutes to set.

Step 6

Preheat the oven to 180°C/375F (or 160°C Fan – Gas Mark 4)

Beat the cream cheese till smooth. I use 2 x 200g tubs of Aldi soft cheese and then 1 x 200g tub of choccy philly.

Add the matchmakers – broken up into small pieces.

Step 7

Add 150g of caster sugar and beat.

Add the juice, 3 whole eggs and beat in, then 2 yolks only and beat again.

Step 8

Remove chilled base from fridge and pour cheese/egg mixture on top.

Step 9

Place pan in a roasting tin.

Carefully pour boiling water around the pan until it reaches approx. halfway up the pan. Transfer carefully to the middle of the preheated oven.

Step 10

Bake for 45 mins, then slowly open oven. Keep well away, as hot steam will gush out. When the steam has died down check the cheesecake. It should have a slight wobble under the skin. If you touch the actual cake it will mark the surface, so shake the pan instead.

My cheesecake’s take an hour to bake.

Step 11

When baked remove the tin and pan carefully. Remove pan from tin and place on a teatowel to soak up some of the hot water.

As soon as possible remove the outer foil, this will help reduce the amount of water that could get inside the tin and give it a soggy bottom! No-one wants a soggy bottom do they Mary?

Step 12

Enjoy – and I promise you… you will….

In fact my last creation was enjoyed so much I have no final photo to share!

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practice makes perfect!