I seem to get a craving for Cheesecake when I’m away at my parent’s bach (that’s what we call a holiday home here in NZ). Maybe it’s because it is my Mum’s place and she makes amazing cheesecakes. Who knows? Last time I was there, I invented a delicious Mint Chocolate Cheesecake. This time around I was craving the flavours of orange mixed with dark chocolate (If you ever feel like those two flavours, I seriously recommend making some Choc Orange Fudge!) so I played around and came up with this little number.
200g biscuits (I used Farmbake’s Chocolate Chip Fudge variety)
125g butter, melted
250g cream cheese
⅓ cup caster sugar
1 cup cream
1 tablespoon finely grated orange zest
3 teaspoons Cointreau
3 teaspoons yellow food colouring
1 teaspoon red food colouring
4 teaspoons orange essence
½ teaspoon vanilla essence
1 teaspoon gelatine
2 teaspoons orange juice
1 block Lindt intense orange chocolate
Crush the biscuits up in a food processor until they are a fine crumb. Mix through the melted butter. Press the biscuit mix into a 20cm round spring-form tin, then chill. Whip the cream until it holds its shape, then refrigerate.
Beat together the cream cheese and the caster sugar with an electric mixer. Mix through the orange zest, Cointreau, food colouring and essences.
Heat the orange juice in a microwave for 10 - 20 seconds, until hot. Sprinkle the gelatine over the hot juice and then stir to dissolve. Add the gelatine mixture to the cream cheese mixture and beat the mixture again. Fold through the whipped cream. Refrigerate for 4-6 hours or until set.
To decorate, grate the orange chocolate and sprinkle over the cheesecake. You could also add squares of the chocolate and slices of orange to each segment of the cheesecake before serving.