No-Bake Double Chocolate Orange Cheesecake.

It's no secret that the chocolate orange flavour combination is my absolute favourite. I mean, you've heard about my childhood reluctance to drink anything but orange squash in an orange cup, right? To satisfy such frequent orange based cravings, I've developed this very simple, very rich, no-bake double chocolate orange cheesecake topped with chocolate orange truffles!  The cheesecake is based on a similar version by Jam and Clotted Cream and the truffles are adapted from the BBC two program Sweets Made Simple.

No Bake Double Chocolate Orange Cheesecake

Chocolate Orange Cheesecake

No Bake Double Chocolate Orange Cheesecake Ingredients

Cheesecake Ingredients

- 175g Digestive Biscuits.
- 50g Unsalted Butter.
- 50g Dark Chocolate Chips.
- 200g Dark Chocolate.
- 200g White Chocolate.
- 300g Cream Cheese.
- 200g Mascarpone.
- 1 Orange (Zest only).

Truffle Ingredients

- 100g Dark Chocolate.
- 2 tbsp Double Cream.
- 50g Unsalted Butter.
- 1/2 Orange (Zest and Juice).
- Cocoa Powder (to dust).

No Bake Double Chocolate Orange Cheesecake Method

1. Line the base of a 20cm spring form tin with foil backed baking parchment - Cut the circle of parchment approximately half an inch larger than the base, all around the circumference. Cut half inch slits at '12, 3, 6 and 9 O'clock' then fold the excess parchment over the edges of the base - this helps pull the cheesecake off of the base when you remove it from the tin. Ensure that the parchment lies flat over the base's surface, then attach the spring form ring.

2. Blitz the digestive biscuits in a food processor until you have crumbs of uniform size. Melt the butter, in a small saucepan, over a low heat. Add the melted butter and dark chocolate chips to the biscuit crumbs and blitz until the butter and chocolate are mixed in.
Chocolate Orange Cheesecake
3. Place the biscuit crumb mixture into the spring form tin. Press down with the back of a spoon (or your hands) to form a level layer for the base. Cover with cling film and put the tin in the fridge.

4. In a bowl, mix together the cream cheese and mascarpone. Grate the zest of the orange and add it to the bowl. Mix until combined, then split the mixture equally into two bowls.

5. In separate bowls, melt the white and dark chocolate. To do this, break up the chocolate and place it in a heatproof bowl resting over a saucepan of simmering water (don't let the bowl touch the water) and stir until melted.

6. Add the white chocolate into one of the bowls containing the orange cheese mixture and the dark chocolate into the other. Mix until combined.

7. Remove the base from the fridge. Add alternate spoonfuls of each mixture into the tin. Use a knife to swirl the two mixtures together, then use a spatula to create a smooth layer. 

8. Cover the tin with cling film and leave to set in the fridge overnight.

Truffle Method

1. Chop the butter into small chunks. Zest and juice half of an orange.

2. Melt the chocolate and cream in a heatproof bowl resting over a pan of simmering water (ensure the bowl does not touch the water) on a low heat. Stir until combined.

3. Add the butter, stir until the butter has melted and the mixture is smooth and combined.

4. Remove from the heat. Add the orange zest and juice. Whisk until the mixture thickens a little.

5. Pour the mixture into a sealable container and leave to set in the fridge overnight.

6. Next morning, line a small baking tray with foil backed parchment. Roll teaspoonfuls of the chocolate mixture into balls and place on the baking tray. Try to be hasty, the mixture melts quite quickly (particularly on a warm day!).
Chocolate Orange Truffles
7. Place the baking tray in a fridge to chill for an hour.

8. Sieve a tablespoon of cocoa powder into a bowl. Roll each of the truffle balls in the cocoa powder until covered.

To Serve

1. Remove the cheesecake from the fridge. Run a relatively blunt knife under the cold tap for a few seconds, wipe off any excess water, then run the knife around the edge of the cheesecake to ease it away from the tin. Un-clip the ring of your spring form tin.

2. Unfold the excess parchment that you folded under the base of the tin and use it to pull the cheesecake slightly off the base. Peel off the baking parchment and place the cheesecake on the board or plate you want to serve it on.

3. Equally space eight truffles (or as many as you see fit!) around the edge of the cheesecake - you will have some left over to eat at this point!
Chocolate Orange Cheesecake
4. If not serving the cheesecake immediately, return it to the fridge until it is required!

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