I’m currently sat writing this blog post in the biggest food coma EVER! If you have a sweet tooth, or you’re just a general cheesecake lover, like myself, then this is the recipe for you.
Before we get started, I would just like to give full credit to Tanya Bakes, by Tanya Burr, for coming up with this wonderful recipe, and I will leave a link to her baking book below, and make sure that you grab yourself a copy if you can!
300g Double Chocolate Cookies
100g Melted Butter
Zests of 2 Oranges
250g Full-Fat Cream Cheese
150g Icing Sugar
200g Terry’s Chocolate Orange
150g Double Cream
- Begin by crushing the biscuits into crumbs, I find the best way to do this is to pop them all into a food bag, and gently bash them with a heavy rolling pin. Mix in the melted butter and zest of 1 orange, add to a 21cm round loose-bottomed cake tin, to create the base of your cheesecake.
- Combine the cream cheese and icing sugar using an electric whisk, set aside until needed.
- Melt the 200g of Chocolate Orange in a bowl set over a pan of simmering water. Whiles the chocolate is melting, in a separate bowl whip up the cream so that it forms soft peaks; if you tip the bowl over your head, it shouldn’t fall out! You then want to set this aside and wait for the melted chocolate to slightly cool, before mixing it into the double cream.
- Add the chocolate mix to the cream cheese mix, and gently fold in, until well combined.
- Pour the final mixture over the biscuit base, and leave to set. I find it best to make the cheesecake the night before serving so that it has the whole of the night to set. Just before serving decorate with the remaining chocolate orange, and the orange zest.
I’ve never really been a fan of chocolate orange, and could give or take it when given the opportunity, but this cheesecake, I can assure you, is one of the best things you’ll ever taste, and its NO BAKE!!! What more could you want! I hope you enjoy, if you’re an avid baker like myself, I highly recommend Tanyas’ book!
All my love,