Mulled Orange & Chocolate Cheesecake
Simple but sumptuous, this is a slice of indulgent Christmas heaven from the lovely people at Cottage Delight!
Preparation Time: 10min
Chilling Time: Overnight
Serves: 12
Ingredients:
For the biscuit base
- 300g bourbon biscuits
- 150g unsalted butter
For the cheesecake filling
- 600g cream cheese (full fat)
- 300ml double cream
- 75g icing sugar
- 300g Terry’s Chocolate Orange
- 1 x 305g jar Cottage Delight Mulled Orange All Butter Curd (8 heaped tbsp)
- 1 orange zest
For decorating
- Orange zest
- Orange slices, thinly sliced
- 2tbsp crème fraiche
To Make:
For the biscuit base
- Melt the butter in the microwave on short bursts until fully melted.
- Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin.
- Add the butter, and mix until combined well.
- Tip into a 20cm deep springform tin and press down firmly. Chill in the refrigerator for at least an hour.
For the cheesecake filling
- Melt the 300g chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted.
- Mix together the cream cheese and Icing sugar until thick.
- Whip up the double cream in a separate bowl, then fold the mixtures together.
- Fold through the melted chocolate and 2 heaped tbsp Mulled Orange All Butter Curd. Zest in the orange.
- Evenly spread 6 heaped tbsp Mulled Orange All Butter Curd over the chilled biscuit base.
- Pour the cream cheese mix on to the curd layer. Smooth over, cover, and chill in the fridge for 6 hours, or preferably overnight.
To decorate and serve
Top with sliced oranges, orange zest and crème fraiche.
