Ingredients
Crust:
300 g digestive biscuits (or graham crackers)
150 g unsalted butter, melted
Filling:
400 g full‑fat cream cheese, room temperature
200 g double (heavy) cream
110 g icing (powdered) sugar
Zest of 1 orange
200 g Terry’s Chocolate Orange (or similar), chopped and melted
Topping (optional):
150 ml double cream
½ Tbsp icing sugar
1 tsp vanilla extract
Extra chocolate‑orange segments and fresh orange zest
Instructions
Melt butter and mix with crushed biscuits. Press into a 20 cm springform pan; chill for 20 min.
Heat cream cheese, icing sugar, orange zest, and vanilla until smooth. Whip double cream to soft peaks; fold into cream cheese.
Melt the 200 g chopped chocolate‑orange over a bain‑marie or in microwave; let cool slightly. Fold into the filling until evenly blended.
Pour filling over crust; smooth top. Chill at least 6 hours or overnight.
Optional topping: whip 150 ml cream with icing sugar and vanilla until soft peaks form. Pipe or spread atop cheesecake. Decorate with chocolate‑orange segments and fresh zest.
- Prep Time: 20 minutes
- Chill Time:: 6 hours
- Category: Dessert
- Method: Baked
