Recipes
Date posted: 07/02/2018
Ingredients
| Everyday Favourites unsalted butter, melted | 75g |
| Digestive biscuits | 150g |
| Caster sugar | 225g |
| Callebaut® 811 dark chocolate callets | 350g |
| Double cream | 400ml |
| Full fat cream cheese | 400g |
| Orange zest, finely grated | 1 |
Method
- Finely crush the biscuits in a food processor or with a rolling pin.
- Add the melted butter and mix until the mixture clumps together. Press into the base of a 23cm (9in) round springform tin and chill until needed.
- Melt the chocolate in a microwave, heat gradually, stirring in-between 20 second blasts.
- In a separate bowl beat together the cream cheese and sugar until smooth. Fold in the chocolate and orange zest and stir until well combined.
- In a large bowl, whip the cream 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 tin and transfer to a serving plate or cake stand.