Chocolate orange cheesecake

Name: Chocolate orange cheesecake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 10
Ingredients: 50 g (2oz) butter, melted, plus extra to grease; 150 g (5oz) digestive biscuits, crushed; 40 g (11/2oz) caster sugar; 100 g (31/2oz) plain chocolate, chopped; 600 g (1lb 5oz) full-fat cream cheese; 225 g (8oz) caster sugar; 3 medium eggs; 1 tsp. vanilla extract; Finely grated zest of 1/2-1 orange, to taste; 2 tbsp. orange liqueur (we used Cointreau), optional; Chocolate truffles; Edible gold glitter, optional

Cooking this luxurious cheesecake in a bain marie keeps it from cracking and helps the texture stay super smooth.

By The Good Housekeeping Cookery TeamPublished: 08 February 2017

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Food, Serveware, Sweetness, Cake, Cuisine, Ingredient, Dessert, Dish, Baked goods, Cake decorating,

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Yields:

Prep Time:

30 mins

Cook Time:

55 mins

Total Time:

1 hr 25 mins

Ingredients

For the base

50 g (2oz) butter, melted, plus extra to grease
150 g (5oz) digestive biscuits, crushed
40 g (11/2oz) caster sugar

For the filling

100 g (31/2oz) plain chocolate, chopped
600 g (1lb 5oz) full-fat cream cheese
225 g (8oz) caster sugar
3 medium eggs
1 tsp. vanilla extract
Finely grated zest of 1/2-1 orange, to taste
2 Tbsp. orange liqueur (we used Cointreau), optional

To decorate

Chocolate truffles
Edible gold glitter, optional

Directions

1. Step 1
  Preheat oven to 170°C (150°C fan) mark 3. Lightly grease the base and sides of a 20.5cm (8in) round springform tin, then line with baking parchment. Make the base by mixing together the biscuit crumbs, melted butter and sugar until combined. Press into the base of the prepared tin. Bake in the oven for 10min, then remove and lower the oven temperature to 160°C (140°C fan) mark 2 1/2.
2. Step 2
  Meanwhile melt the chocolate in a large heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl does not touch the water). Take off the heat when melted and set aside to cool for 10min.
3. Step 3
  In a separate large bowl, whisk together the cream cheese and sugar until smooth and combined. Gradually whisk in the eggs, followed by the vanilla, orange zest and orange liqueur, if using.
4. Step 4
  Measure 350g (12oz) of the filling into the bowl of melted and cooled chocolate; fold together with a metal spoon. Dollop alternating spoonfuls of the plain and chocolate filling into the prepared tin. Using a knife or skewer, carefully swirl the fillings together (making sure not to touch the biscuit base). Tap the tin down a few times on the surface to help burst any air bubbles, then wrap the outside of the tin well in a few layers of foil (try to make the foil as watertight as you can) - this will help the cheesecake bake without cracks.
5. Step 5
  Sit the wrapped tin in a large roasting tin. Fill the tin with boiling water from the kettle so it comes halfway up the sides of the cake tin. Bake in the oven for 45min, then take the roasting tin out of the oven and leave the wrapped cheesecake to cool in the water.
6. Step 6
  To serve, remove the cheesecake from the tin and transfer to a cake stand or plate (slide off the base paper and unwrap the sides). Decorate with chocolate truffles and edible glitter, if using. Serve in slices.
  
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Get ahead

Make the cheesecake to end of step 5 up to 2 days ahead. Take out of water, cover and keep chilled. To serve, allow to come up to room temperature and complete recipe.

Per Serving:

Calories: 560
Total carbs: 45 g
Sugars: 37 g
Total fat: 40 g
Saturated fat: 24 g

What to read next

The Good Housekeeping Cookery Team

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”!).

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