Ingredients:

  • 300g Chocolate Digestive Biscuits
  • 80g Unsalted Butter, melted
  • 0.25 tsp Sea Salt
  • 600g Full fat Cream Cheese
  • 100g Granulated Sugar
  • Zest of 2 Large Organic Oranges
  • 300ml Heavy Whipping Cream, chilled
  • 200g 70% Dark Chocolate, melted
  • 1 tsp Pure Vanilla Extract
  • 100g Dark Chocolate, finely chopped
  • 100ml Heavy Cream
  • 100g Terry’s Chocolate Orange segments

Instructions:

  1. Crush 300g biscuits into fine crumbs. Note: Use a food processor for a perfectly uniform texture.
  2. Mix crumbs with 80g melted butter and 0.25 tsp salt.
  3. Press firmly into the 20cm springform pan until the base is a solid, even disc.
  4. Chill the base for 30 minutes until it feels hard to the touch.
  5. Beat 600g cream cheese and 100g sugar. Note: Room temperature cheese prevents unappealing lumps.
  6. Add zest of 2 oranges and 1 tsp vanilla.
  7. Melt 200g dark chocolate and let it cool slightly until it is lukewarm but still fluid.
  8. Fold the chocolate into the cheese mixture until no white streaks remain.
  9. In a separate bowl, whip 300ml chilled cream to stiff peaks.
  10. Fold the whipped cream into the chocolate cheese base until the mixture looks velvety and light.
  11. Pour over the chilled base and smooth the top.
  12. Refrigerate for at least 6 hours until the center feels firm when pressed.
  13. Heat 100ml heavy cream until it just begins to simmer.
  14. Pour over 100g chopped chocolate. Note: Let it sit for 2 minutes before stirring to ensure an even melt.
  15. Stir gently until the ganache is glossy and smooth.
  16. Pour over the chilled cheesecake and top with chocolate orange segments.