Ingredients
Scale
- Digestive biscuits 250g
- Unsalted butter, melted 100g
- Full-fat cream cheese 600g
- Caster sugar 150g
- Double cream 300ml
- Orange zest 2 tablespoons
- Orange extract 1 teaspoon
- Dark chocolate, melted 100g
Instructions
- Step 1: Crush the digestive biscuits into fine crumbs. Mix with the melted butter until well combined. Press the mixture firmly into the base of a 20cm springform tin and chill in the fridge for 30 minutes.
- Step 2: In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Step 3: Gradually whisk in the double cream until the mixture thickens. Fold in the orange zest and orange extract.
- Step 4: Pour half of the cheesecake mixture over the chilled biscuit base. Drizzle the melted dark chocolate over the mixture, then gently pour the remaining cheesecake mixture on top.
- Step 5: Smooth the surface of the cheesecake and chill in the fridge for at least 4 hours, or preferably overnight, to set completely.
- Step 6: Carefully remove the cheesecake from the tin and serve. Garnish with extra orange zest or chocolate shavings, if desired.
Notes
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- This cheesecake is best served cold, so no reheating is needed!
- A slice of this cheesecake pairs wonderfully with a cup of strong black coffee or a sweet dessert wine.
- For the richest orange flavor, gently warm the orange zest in a dry pan for a minute before adding it to the cheesecake mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American