Advertisement - Continue Reading Below
For the filling
- 500 g
(1lb 2oz) cream cheese
- 150 ml
(5fl oz) sour cream
- 200 g
(7oz) caster sugar
1½tbsp plain flour
- 1 tsp.
vanilla extract
Zest of 1 orange
- 2
medium eggs, separated
To decorate
- 150 g
(5oz) plain chocolate
- Step 1
Grease a 20.5cm (8in) springform tin. Mix butter and crushed biscuits and press into base. Chill for 15min.
- Step 2
Preheat oven to 180°C (160°C fan) mark 4. In a large bowl, whisk together all filling ingredients, except egg whites, until smooth. Whisk egg whites in a separate bowl until soft peak stage. Use a large metal spoon to mix a spoonful of whites into the cream cheese mixture, then fold in remaining whites.
- Step 3
Pour mixture into the tin and level. Bake for 35-40min until lightly golden - the filling will firm up on chilling. Leave to cool - it may crack on top, but this will be covered by decoration. Chill for 2hr or overnight.
- Step 4
Melt chocolate and pour on to a baking sheet. Chill for 10min until just set but not solid. Pull a large knife towards you across the chocolate to make a curl. Repeat until you've made enough curls to cover the cheesecake. Take cheesecake out of tin and transfer to a serving plate. Scatter over chocolate curls and serve in slices.
Like this? You'll love...
16 delicious cheesecake recipes
Lemon drizzle cake
Simple chocolate cake
Lemon drizzle cheesecake
Freezing
Prepare to end of step 3 up to one month in advance. Wrap tin in clingfilm and freeze. To serve, defrost completely in fridge and complete recipe.
Per Serving:
- Calories: 592
- Protein: 8g
- Total carbs: 56 g
- Sugars: 45 g
- Total fat: 37 g
- Saturated fat: 22g
- Fibre: 1g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
