FoodPoint

Season 2 BONUS Recipe #1: Choc-Orange Cheesecake – Intermediate – Baking & Desserts

The bonus recipes are back! As with last season, these are really just alternate ways of using previous recipes from throughout the seasons to end up with a completely different dish.

This no-bake cheesecake seems to go down well at parties, or morning/afternoon teas, or really just any time of the day for any reason whatsoever. Since when did cheesecake require a justification?

Ingredients:

1 batch biscuit base, using chocolate biscuits (from‘Episode 2.0 (Part A)’)

2/3 batch of orange curd, warm (from ‘Episode 2.0 (PartB)’)

1 serve of dark or milk chocolate ganache, warm (from ‘Episode2.11 (Spotlight #3)’)

1kg cream cheese, at room temperature

This time, you’ll need to change a couple of things around, but I’ve already told you what to do in the relevant videos.

I’ve listed that you can use either dark or milk chocolate ganache here as it’s purely up to your preferences. You will obviously get a richer flavour from dark chocolate, but it won’t be as sweet as it would were you to use milk chocolate. You could even use white chocolate if you really want, but the end result may not look as dramatic.

Method:

1. Press the biscuit crumb mixture into a 20cm (8 inch) cake tin with a removable base, ensuring that it is distributed evenly and that it comes all the way up the sides.

2. Place the tin into a fridge for at least 20 minutes in order for the base to harden.

3. Use an electric mixer to beat half of the cream cheese into the orange curd, then cover and place aside until needed.

4. Beat the remaining half of the cream cheese into the ganache, cover and place aside until needed.

5. Spoon half of the orange cream cheese mixture into the biscuit base and spread evenly to the edges.

6. Place your tin into the freezer for 15-20 minutes or until the cream cheese is firm enough to handle the next layer.

7. Repeat Step 6 with the chocolate cream cheese mixture.

8. Return tin to the freezer for 15-20 minutes or until firm enough to handle the next layer.

9. Repeat Steps 6-9 with the remaining halves of each mixture, then place into the fridge to chill overnight before serving. (You should now have 4 layers of cream cheese.)

10. All to rest outside the fridge for at least 20 minutes before removing from the tin and serving. (Otherwise it can be a bit difficult to cut.)

Serves at least 1.

A video of this recipe is also available - https://youtu.be/-TGuy7NJiPc.