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

TO DECORATE

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 www.synapse.com/~gemini

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