Choc and orange cheesecake
10 Servings
Ingredients
| Quantity | 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 |
| Reserved Cream | ||
| Mandarin Orange Segments | ||
| Melted Chocolate | ||
Directions
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