
Mulled Orange & Chocolate Cheesecake
As featured in Places & Faces magazine: www.placesandfaces.co.uk
Courtesy of: www.cottagedelight.co.uk
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Ingredients: serves 12
Biscuit Base
- 300g bourbon Biscuits
- 150g unsalted Butter
Cheesecake Filling
- 600g cream Cheese (full fat)
- 300ml double Cream
- 75g icing Sugar
- 300g Terry’s Chocolate Orange
- 1 x 305g jar Cottage Delight Mulled Orange All Butter Curd (8 heaped tbsp)
- 1 orange zest
Decoration
- Orange zest
- Orange slices, thinly sliced
- 2 Tbsp crème fraîche
Method:
For the Biscuit Base
– Melt the butter in the microwave on short bursts until fully melted.
– Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin. Add the butter and mix until it is combined well.
– Tip into a 20cm deep springform tin and press down firmly. Chill in the refrigerator for at least an hour.
For the Cheesecake Filling
– Melt the 300g chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted.
– Mix together the cream cheese and icing sugar until thick and whip up the double cream in a separate bowl. Fold the mixtures together and then fold through the melted chocolate with 2 heaped Tbsp Mulled Orange All Butter Curd. Zest in the orange.
– Evenly spread 6 heaped Tbsp Mulled Orange All Butter Curd over the chilled biscuit base.
– Pour the cream cheese mix on to the curd layer, smooth over, cover, and chill in the fridge for 6 hours or preferably overnight.
– Top with sliced oranges, orange zest and crème fraîche in the centre.