Whilst there are lots of things that I like to make regularly, I love to try out new recipes as often as possible. This was my first attempt at a baked cheesecake, adapted from Jo Wheatley’s (Great British Bake Off winner from series 2) recipe in her book A Passion For Baking. I’ve made a few things from this book and they’re all pretty fool proof so I felt confident enough to stray from the fairly plain (but lovely, I’m sure) flavours in Jo’s recipe and add the classic pairing of chocolate and orange. The result is a creamy and decadent dessert that would be excellent for a dinner party. Go carefully with your portions – it’s very rich.
Chocolate Orange Baked Cheesecake
For the base:
- 25g dark chocolate
- 70g butter, melted
- 12 chocolate digestive biscuits (I’m sure plain would work just as well)
If you have a food processor, whizz up the chocolate, then add the biscuits and pulse until you have a fine breadcrumb texture. If you don’t have a food processor, chop or grate the chocolate as finely as possible, then put the biscuits in a large (clean) sandwich bag and bash with a rolling pin or heavy object until crumbled and no large lumps are left. Put the chocolate/biscuit rubble in a bowl and add the melted butter and mix together. Tip the mixture into a 9″ springform cake tin and press down with a spatula or back of a spoon to cover the base, trying to make it as even as possible. Chill in the fridge until the topping is ready.
For the topping:
- 600g full fat cream cheese
- 2 tbsp plain flour
- 175g caster sugar
- 2 tsp vanilla extract
- 2 large eggs + 1 large egg yolk
- 300ml sour cream
- 1 tbsp orange liqueur (optional)
- finely grated rind two oranges
- 100g milk chocolate
Heat the oven to 180C. In a large bowl beat the cream cheese until smooth. Add the flour, sugar, vanilla, eggs and yolk, half the sour cream and the liqueur (if using) and beat again. Add the orange zest and stir in to the mixture until evenly distributed. Remove the biscuit base from the fridge and pour on the topping, smoothing it out with a spatula. Place on a baking tray and bake for 30 minutes.
Carefully remove from the oven after 30 minutes (it will be barely set at this stage) and set to one side whilst you prepare the chocolate topping, but leave the oven on.
Melt the chocolate in a bowl over barely simmering water. Once smooth and melted, add the remaining sour cream and stir together until well mixed. Gently pour this chocolate mix over the top of the cheesecake, smoothing it out so it covers everything as evenly as possible. Return to the oven and bake for another 10 minutes. Remove from the oven and allow to cool, transferring to the fridge to chill for a few hours or overnight. Remove from the springform tin just before serving.