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Chocolate and Orange Cheesecake

Use Flexible Silicone Mould - 6847

A set chocolate cheesecake with a light mousse - like texture.

Serves 8

Base

175g ( 6oz) chocolate digestive biscuits
75g ( 3oz) butter

Cheesecake

225g ( 8oz) plain chocolate, broken into pieces
5 gelatine leaves
5 tablespoons water
4 eggs, medium, separated
110g ( 4oz) caster sugar
450g ( 1lb) cream cheese
284ml carton soured cream
grated rind and juice of 1 orange

To decorate

284ml carton double cream, whipped
Chocolate vermicelli
White chocolate sprinkles

Base

Lightly grease the ceramic base.

Break the biscuits into pieces and put into a food processor. Process until finely crushed. Alternatively, put the biscuits into a polythene bag, secure the end and “ bash” with a rolling pin until finely crushed.

Put the butter into a saucepan and melt gently over a low heat.

Add the biscuits and mix together well.

Press the biscuit mixture into the base of the springform, smoothing it evenly.

Leave the biscuit base to set.

Cheesecake

Put the chocolate into a bowl and stand it over a pan of simmering water to melt. Alternatively, melt the chocolate in the microwave. Stir well.

Leave the chocolate to cool slightly.

Meanwhile, break the gelatine leaves into pieces and put into a bowl with the water. Leave to soak for 4 – 5 minutes.

When the gelatine is soft squeeze it out and put into a saucepan with the orange juice. Discard the soaking water. Heat the gelatine gently over a low heat and dissolve completely. Set aside to cool but do not allow to set.

Put the egg yolks, sugar and cheese into a large bowl and beat together until well combined.

Add the soured cream and cooled chocolate and mix together well.

Pour in the gelatine in a thin steady stream, beating the mixture well as you do so.

Whisk the egg whites until frothy, but not too stiff and fold into the cheese mixture with the orange rind.

Pour onto the biscuit base and transfer to the refrigerator to set.

To unmould

Carefully remove the clips from the springform and gently pull the silicone ring from around the sides of the cheesecake. The texture is quite soft so gently ease the ring away using a plastic or nylon knife.

Serve the cheesecake on the ceramic base.

To Decorate

Fill a piping bag, fitted with a star nozzle, with the whipped cream.

Pipe rosettes of cream around the sides of the cheesecake.

Sprinkle with chocolate vermicelli and chocolate sprinkles.

Suitable for freezing.

Related Products:

Flexible silicone Springform mould with ceramic base.

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