1 tbsp orange liqueur such as Cointreau
25g cocoa powder, sifted
FOR THE CHANTILLY CREAM
200ml double cream
1½ tbsp orange liqueur such as Cointreau
2 tsp icing sugar, sifted
FOR THE CANDIEDORANGE
SLICES
150g white sugar
1 large orange, thinly sliced in rounds- Preheat oven to 170°C. Lightly grease
a 20cm round springform tin; line base and
sides with baking paper. Whizz biscuits
in a food processor until finely crushed
(or bash in a food bag with a rolling pin).
Add melted butter and pulse/mix until
combined. Line base and sides of tin with
biscuit mixture, making sure it comes
Chocolate-orange
Cheesecake
The classic combination of chocolate and
orange is a sure-fire winnerHands-on Time 30 minutes, plus cooling and
chilling Cooking Time About 1½ hours
Serves 10
FOR THE BASE
100g butter, melted, plus extra to grease
375g Oreo Chocolate Flavoured Creme
biscuits
FOR THE FILLING
600g full-cream cream cheese
225g caster sugar
3 medium eggs
1 tsp vanilla extract
finely grated zest of 1 orangeabout 2,5cm up sides of tin. Press firmly in
place with the back of a spoon. Bake for
10 minutes, remove from oven and reduce
temperature to 160°C.- For the filling, using a hand-held electric
whisk, beat cream cheese and caster
sugar until smooth. Beat in eggs, one at
a time, followed by the vanilla, orange zest
and orange liqueur. - Measure 200g of the filling into a
separate bowl; mix in cocoa powder.
Spoon orange-flavoured filling into biscuit
case (still in tin), occasionally dotting
around a spoonful of chocolate filling. Using
a cutlery knife (and being careful not to
disturb the biscuit lining), gently marble
fillings together. Bake for 45 minutes or
until just set. Turn off oven; leave to cool
inside oven for 1 hour with door ajar, then
cool completely at room temperature. - Meanwhile, make the Chantilly cream:
whip double cream, orange liqueur and
icing sugar to soft peaks. Cover and chill
until needed. - For candied-orange slices, heat sugar
with 250ml water in a wide pot over low
heat, stirring until sugar dissolves. Increase
heat to medium-high, bring to the boil and
add orange slices in a single layer. Bubble
for 10 minutes, turning slices halfway
through. Reduce heat; simmer gently for 15
to 20 minutes, turning slices occasionally,
until oranges are tender and translucent
(and sugar syrup remains uncaramelised).
Remove slices with a slotted spoon onto
a baking tray lined with baking paper. Cool. - When ready to serve, transfer
cheesecake to a cake stand or plate,
removing baking paper. Top with the
Chantilly cream and candied-orange
slices. Serve in slices.
EACH SERVING (WITHOUT CANDIED
ORANGE) About 2 690kJ, 8g protein,
44g fat (27g saturated), 50g carbohydrate
(37g total sugars), 2g fibre.
GET AHEAD The cheesecake can be
made a day ahead (but the filling might
pull away from the biscuit case a little).
Once cool, store, loosely covered, at
room temperature. Make and chill
Chantilly cream up to 4 hours ahead.
Make candied-orange slices up to 2 hours
ahead. Complete recipe to serve.
10 GH SPECIAL RECIPE EDITION 2020
0420_GHE_004_011_trending cheesecake.indd 7 2020/03/10 7:37 AM1 tbsporangeliqueursuchasCointreau
25gcocoapowder,sifted
FORTHECHANTILLYCREAM
200mldoublecream
1½tbsporangeliqueursuchasCointreau
2 tspicingsugar,sifted
FORTHECANDIEDORANGE
SLICES
150gwhitesugar
1 largeorange,thinlyslicedinrounds
1.Preheatovento170°C.Lightlygrease
a20cmroundspringformtin;linebaseand
sideswithbakingpaper.Whizzbiscuits
inafoodprocessoruntilfinelycrushed
(orbashinafoodbagwitharollingpin).
Addmeltedbutterandpulse/mixuntil
combined.Linebaseandsidesoftinwith
biscuitmixture,makingsureitcomesChocolate-orange
Cheesecake
The classic combination of chocolate and
orange is a sure-fire winner
Hands-on Time 30 minutes, plus cooling and
chilling Cooking Time About 1½ hours
Serves 10
FOR THE BASE
100g butter, melted, plus extra to grease
375g Oreo Chocolate Flavoured Creme
biscuits
FOR THE FILLING
600g full-cream cream cheese
225g caster sugar
3 medium eggs
1 tsp vanilla extract
finely grated zest of 1 orange
about 2,5cm up sides of tin. Press firmly in
place with the back of a spoon. Bake for
10 minutes, remove from oven and reduce
temperature to 160°C.- For the filling, using a hand-held electric
whisk, beat cream cheese and caster
sugar until smooth. Beat in eggs, one at
a time, followed by the vanilla, orange zest
and orange liqueur. - Measure 200g of the filling into a
separate bowl; mix in cocoa powder.
Spoon orange-flavoured filling into biscuit
case (still in tin), occasionally dotting
around a spoonful of chocolate filling. Using
a cutlery knife (and being careful not to
disturb the biscuit lining), gently marble
fillings together. Bake for 45 minutes or
until just set. Turn off oven; leave to cool
inside oven for 1 hour with door ajar, then
cool completely at room temperature. - Meanwhile, make the Chantilly cream:
whip double cream, orange liqueur and
icing sugar to soft peaks. Cover and chill
until needed. - For candied-orange slices, heat sugar
with 250ml water in a wide pot over low
heat, stirring until sugar dissolves. Increase
heat to medium-high, bring to the boil and
add orange slices in a single layer. Bubble
for 10 minutes, turning slices halfway
through. Reduce heat; simmer gently for 15
to 20 minutes, turning slices occasionally,
until oranges are tender and translucent
(and sugar syrup remains uncaramelised).
Remove slices with a slotted spoon onto
a baking tray lined with baking paper. Cool. - When ready to serve, transfer
cheesecake to a cake stand or plate,
removing baking paper. Top with the
Chantilly cream and candied-orange
slices. Serve in slices.
EACH SERVING (WITHOUT CANDIED
ORANGE) About 2 690kJ, 8g protein,
44g fat (27g saturated), 50g carbohydrate
(37g total sugars), 2g fibre.
GET AHEAD The cheesecake can be
made a day ahead (but the filling might
pull away from the biscuit case a little).
Once cool, store, loosely covered, at
room temperature. Make and chill
Chantilly cream up to 4 hours ahead.
Make candied-orange slices up to 2 hours
ahead. Complete recipe to serve.
10 GH SPECIAL RECIPE EDITION 2020