Terry’s Chocolate Orange Cheesecake
◦ 250g Digestive biscuits
◦ 100g Butter (melted)
◦ 750g Mascarpone
◦ 300 ml Double cream
◦ 2tsp Orange/vanilla extract
◦ 30g Cocoa powder
◦ 200g Icing sugar
◦ Few segments of Terry’s Choc Orange
◦ 1 Terry’s Chocolate Orange (segments & chopped )
First blend the digestives until all the buiscites are crumbs, you can also do this by putting them in a strong food bag and lightly hitting it with a rolling pin.
Add the crushed biscuits to the desired cake tin and add the melted butter and stir thoroughly until all of the mixtures is coated with the butter and pat down hard to create a firm base!
Put the base in the fridge for 30+ minutes to set hard.
Next in a mixing bowl add the cream cheese (mascarpone) , icing sugar, extract, cocoa powder and cream, wiz this up with an electric hand mixer or by hand until nice and thick. I then decided to dice up about 6-8 segments of the choc orange and I added these small pieces of choc to my mixture and folded it in.
Now spread all the mixture over your pre-set base and smooth around so it’s nice and neat
Now pop it back on the fridge and leave it for a good 6+ hours or over night if you prefer.
Now for the topping and decor I just used the segments of orange and places them all around the top of the cheesecake and for the middle and edges I crushed up some more Terrie’s choc orange segments and sprinkled them all around, covering any uncovered spots.
I didn’t use a spring form tin so I had to free them edges by running a sharp knife around the cake becomes pushing up the base of the tin to release my cheesecake. Also I used a small but deep tin so I had a lot of filling. Next time il use a wider tin or il half the filling recipe if there’s only a few of us going to eat it. My original recipe is amazing for parties and events though.
WITHOUT A DOUBT THIS IS THE BEST CHEESECAKE I’VE EVER TASTED!
Enjoy and don’t forget to let me know how it goes when you try it.