Yield: 10 Servings
|2 ounces||Butter, Melted|
|6 ounces||Chocolate Digestive biscuits crushed|
|1 pounds||Full-fat cream cheese|
|5 ounces||Soft light or dark brown sugar|
|5 fluid ounce||Double Cream, Whipped|
|11 grams||Sachet of gelatine|
|3 tablespoons||Orange Juice|
|8 ounces||Plain chocolate, melted|
|\N \N||Reserved Cream|
|\N \N||Mandarin Orange Segments|
|\N \N||Melted Chocolate|
Stir the melted butter into the crushed biscuits, mixing well.
Press into a 20½ cm (8 inch) spring-clip tin. Chill.
Beat together the cheese and sugar until smooth. Stir in most of the cream, reserving a little for decoration.
dissolve the gelatine by sprinkling over the orange juice in a small bowl and standing over a pan of hot water. Fold into the cheese mixture.
Beat in the melted chocolate and pour over the biscuit base. Chill until set.
Remove cheesecake from tin and place on a serving dish. Pipe or spoon reserved cream on top and decorate with mandarin orange segments.
drizzle with a little melted chocolate.
Source: Woman's Realm