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Baked Chocolate Orange Cheesecake

Servings 12


For the base

  • 90 g Butter
  • 150 g Digestive biscuits

For the cheesecake filling

  • 200 g Dark chocolate
  • 400 g Full fat cream cheese
  • 2 Eggs
  • 60 g Caster sugar
  • 200 ml Double cream
  • 1 Orange zested & juiced
  • 2 tbsp Orange liquor

For the buttercream & decoration

  • 60 g Butter
  • 2 tbsp Orange liquor
  • 30 g Cocoa powder
  • 100 g Icing sugar
  • 1 Terry's Chocolate Orange


  1. Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3

For the base

  1. Crush the digestive biscuits in a bowl with the end of a rolling pin. You can also whizz them into crumbs using a food processor if you have one

  2. Melt the butter in a pan on a low heat

  3. Mix the butter and crushed biscuits together and press them into a 24cm springform cake tin

For the cheesecake filling

  1. In a bowl over some heated water melt the dark chocolate, set aside

  2. Mix together the cream cheese, eggs and caster sugar with a whisk until smooth

  3. Add the double cream and mix it in

  4. Add the melted dark chocolate, orange liquor and the zest and juice of the orange and mix until smooth

  5. Pour the mixture into the tin over the biscuit base and bake for 45 minutes

  6. Let it cool completely, and put in it the fridge to chill

For the buttercream and decoration

  1. Mix the butter, cocoa powder, icing sugar and orange liquor together until smooth

  2. Pipe swirls onto the cheesecake and add slices of Terry's Chocolate Orange to decorate