Step 1: First up it’s time to make the base; lightly grease a 8” round deep spring-form cake tin. Pop the biscuits into a sturdy food bag, place on a solid surface and bash away with a rolling pin until you’re left with a soft bag of fine crumbs – you can also use a food processor for this step. Pop them into a bowl and stir through the Cocoa Powder. Add the melted butter and stir into the biscuits until they are all coated.
Step 2: Pour into your prepared cake tin and spread evenly, pushing down firmly to compact your biscuity base. Pop in the fridge to chill.
Step 3: Break your Milk Chocolate into pieces and pop into a microwavable bowl. Melt in the microwave for 30 seconds and stir, continue to heat in 30 second bursts stirring between each burst until your chocolate has melted. Set aside to cool slightly.
Step 4: Pop the cream cheese, Cocoa Powder, Orange Extract and zest into a large bowl and whisk together to form soft peaks. Pour cream and whisk together until combined. Finally pour in the melted chocolate and whisk again to mix.
Step 5: Pour over your biscuit base and smooth to evenly cover. Pop back in the fridge to chill for about 2-3 hours.
Step 6: Once your cheesecake has set it’s time to decorate; pop segments of chocolate orange on top of the cheesecake and finish with a sprinkling of orange zest for a splash of colour!
Step 7: Keep your cheesecake in the fridge until you’re ready to serve!
Your cheesecake will keep for up to 3 days stored in the fridge.
|Per Serving||Per 100 g / ml|
|Fat||600.95 g||21.09 g|
|Carbohydrate||1,757.60 g||61.69 g|
|Protein||196.80 g||6.91 g|
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