Choc and orange cheesecake

Yield: 10 Servings

Measure Ingredient
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

From Gemini's MASSIVE MealMaster collection at

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