Ingredients
For the Base
- 120 g Biscuits (digestives or graham crackers)
- 50 g Unsalted Butter
For the Filling
- 75 g Sugar
- Zest of 1/2 Orange
- 125 g Eggs
- 245 g Mascarpone
- 490 g Full Fat Cream Cheese
- 35 g Sour Cream
- 175 g Dark Chocolate, melted
- 1 tbsp Cocoa Powder
For the Topping
- 150 g Double Cream / Heavy Cream
- 25 g Honey
- 90 g Dark Chocolate
- 35 g Soft Butter
Instructions
- Prepare the Base: Melt the unsalted butter in a saucepan over medium heat. Blend the biscuits finely, then gradually mix in the melted butter, ensuring the mixture does not become too soggy. Press this biscuit mixture firmly into the bottom of a 7-inch cake tin to form an even base, then chill it in the refrigerator.
- Melt the Chocolate for the Filling: Place a bowl with the dark chocolate over a saucepan of gently simmering water, melting it slowly without direct heat contact. Set aside once melted.
- Mix Eggs, Sugar, and Orange Zest: In a separate bowl, whisk together the sugar, orange zest, and eggs for about 1 minute until well combined and slightly aerated.
- Add Cream Cheeses and Sour Cream: To the egg mixture, add mascarpone, full fat cream cheese, and sour cream. Whisk until the mixture is completely smooth and creamy.
- Incorporate Chocolate and Cocoa Powder: Add the melted dark chocolate and cocoa powder to the cream cheese mixture, whisking thoroughly until fully combined and uniform.
- Assemble and Bake: Pour the filling mixture over the chilled biscuit base, smoothing the top evenly. Bake the cheesecake in a bain-marie (water bath) at 160°C (non-fan assisted) for approximately 80 minutes. The cheesecake should have a slight wobble in the center when done. To prevent water ingress, wrap tinfoil around the cake tin before placing it in the water bath.
- Cool and Refrigerate: Allow the cheesecake to cool to room temperature, then refrigerate uncovered overnight to set fully.
- Prepare the Topping: In a saucepan over medium heat, bring the double cream and honey to a gentle simmer. Place the dark chocolate in a separate bowl or jug and pour the hot cream mixture over it.
- Blend the Topping: Use a hand blender to blend the cream and chocolate mixture until smooth. Then blend in the soft butter until the topping is glossy and velvety.
- Finish and Serve: Pour the smooth chocolate topping over the chilled cheesecake, spreading evenly. Allow it to cool before serving to let the topping set properly.
Notes
- Wrapping the cake tin with tinfoil before the bain-marie baking prevents water from seeping into the cheesecake base.
- Ensure the melted chocolate for the filling is not too hot when mixing to avoid curdling the cream cheese mixture.
- Allow the cheesecake to cool completely before applying the topping for best results.
- This cheesecake is best served chilled and can be refrigerated for up to 3 days.
- For extra orange flavor, consider adding a little orange liqueur to the filling or topping.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western/European