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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.