Chocolate cheesecake

Sometimes recipes don’t go to plan – I’m forever changing ingredients and experimenting but sometimes sticking to the original version is best as I found when making cheesecake.

Cheesecake is one of my dinner party deserts – takes 10 minutes and can be made the night before. BUT after being swayed by v good marketers I bought the new Cadbury chocolate Philadelphia cheese and added this instead of the plain one. It worked well but just didn’t taste like the cheesecake I’m used to and more like a mousse!

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The recipe I use is:

Base

  • Butter for greasing
  • 175g digestive biscuits
  • 75g unsalted butter

For the filling:

  • 400g cream cheese
  • 2 vanilla pods
  • 100g icing sugar
  • 1 orange, zest only
  • 300ml double cream

For the topping:

  • 2 x 298g tins mandarin segments

1. Lightly grease a 20cm/8″ spring-form cake tin with butter.

2. Drain mandarin segments and place them on a plate lined with kitchen paper and set aside.

3. To make the base, place the biscuits into a food processor and blend to form fine crumbs. Add melted butter and blend together. Transfer mixture into the cake tin and press over the tin base, to spread evenly. Place in the freezer for 5 minutes to set.

4. Blend the cream cheese in a large bowl. Sift in the icing sugar and grate in the orange zest. Add in the cream to the cream cheese mixture to combine. I use a blender to mix it all together.

6. Spread mixture on top of the biscuit base and level it out. Chill in the freezer for about 5 minutes.

7. When ready to serve arrange the mandarin segments on top and carefully remove the cheesecake from the tin.

Have you had any interesting cooking stories?

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One thought on “Chocolate cheesecake

  1. Pingback: Chocolate cheesecake | TravelEat | AD Sens

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