Nigella Chocolate Orange Cheesecake
A decadent cheesecake that blends rich chocolate with zesty orange, perfect for any occasion.
Ingredients
For the Base
- 200 g Digestive Biscuits, crushed I recommend McVitie’s for their rich flavor.
- 100 g Unsalted Butter, melted Always use unsalted for better control over flavors.
For the Cheesecake Filling
- 200 g Dark Chocolate, high-quality Choose at least 70% cocoa for a rich flavor.
- 500 g Cream Cheese, softened Full fat provides the best texture.
- 150 g Caster Sugar This dissolves easily for a silky sweetness.
- 3 Eggs, at room temperature Bringing them to room temperature ensures even mixing.
- 1 large orange Orange Zest For a bright kick, use organic oranges if possible.
- 100 ml Freshly Squeezed Orange Juice Adds freshness and depth of flavor.
- 300 ml Double Cream Whip it until just soft for the best results.
- 12 g Gelatin Powder Use gelatin sheets as a substitute if needed.
Instructions
Preparation of the Base
- Crush 200g of digestive biscuits until fine. Mix with 100g of melted unsalted butter until well combined.
- Press the mixture into the base of a 23cm springform cake tin, packing it tightly with the back of a measuring cup.
Melt the Chocolate
- Place 200g of dark chocolate in a heatproof bowl over simmering water and stir until melted and smooth.
- Remove from heat and allow to cool slightly.
Make the Cheesecake Batter
- In a large mixing bowl, beat 500g of softened cream cheese and 150g of caster sugar with an electric mixer until smooth and creamy.
- Add 3 room-temperature eggs one at a time, mixing well after each addition.
- Mix in slightly cooled melted chocolate, the zest of 1 orange, and 100ml of fresh orange juice until well combined.
Incorporate Gelatin
- Dissolve 12g of gelatin powder according to the package instructions and stir it into the batter.
Chill
- Pour the cheesecake mixture over the biscuit base, smooth the top with a spatula, and chill in the refrigerator for about 4 hours or until set.
Double Cream Topping
- Before serving, whip 300ml of double cream until soft peaks form and spread or pipe it on top of the set cheesecake.
Notes
The longer you chill, the better the flavors meld! Ideally, chill overnight for the best result. Store covered in the fridge for up to 5 days or freeze in slices for up to a month.