Best Crustless Chocolate & Orange Cheesecake
Crustless Chocolate and Orange Cheesecake recipe
Yield
16 servingsPrep
30 minCook
0 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
butter
melted |
|
| 6 | ounces |
chocolate digestive biscuits
crushed |
* |
| 1 | pound |
cream cheese
|
|
| 5 | ounces |
brown sugar
soft |
|
| 5 | ounces |
double cream
whipped |
|
| 11 | grams |
gelatin, unflavored
|
|
| 3 | tablespoons |
orange juice
|
|
| 8 | ounces |
chocolate
melted |
|
| To decorate | |||
|
cream
reserved |
*
|
||
|
mandarin oranges
segments |
*
|
||
|
chocolate
melted |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
butter
melted |
|
| 173.4 | ml/g |
chocolate digestive biscuits
crushed |
* |
| 453.6 | g |
cream cheese
|
|
| 144.5 | ml/g |
brown sugar
soft |
|
| 144.5 | ml/g |
double cream
whipped |
|
| 11 | grams |
gelatin, unflavored
|
|
| 45 | ml |
orange juice
|
|
| 231.2 | ml/g |
chocolate
melted |
|
| To decorate | |||
| 1 | x |
cream
reserved |
*
|
| 1 | x |
mandarin oranges
segments |
*
|
| 1 | x |
chocolate
melted |
*
|
Directions
Stir the melted butter into the crushed biscuits, mixing well.
Press into a 20½ cm (8 inch) spring-clip tin.
Chill.
Beat together the cheese and sugar until smooth.
Stir in most of the cream, reserving a little for decoration.
Dissolve the gelatine by sprinkling over the orange juice in a small bowl and standing over a pan of hot water.
Fold into the cheese mixture.
Beat in the melted chocolate and pour over the biscuit base.
Chill until set.
Remove cheesecake from tin and place on a serving dish.
Pipe or spoon reserved cream on top and decorate with mandarin orange segments.
Drizzle with a little melted chocolate.
