Mulled Orange and Chocolate Cheesecake
- For the Biscuit Base
- 300g bourbon biscuits
- 150g unsalted butter
- For the Cheesecake Filling
- 600g full-fat cream cheese
- 300ml double cream
- 75g icing sugar
- 300g Terry's Chocolate Orange
- 1 x 305g jar Cottage Delight Mulled Orange All Butter Curd (8 heaped tbsp)
- 1 orange zest
- For Decoration
- Orange zest
- Orange slices, thinly sliced
- 2 tbsp crème fraîche
For the Biscuit Base
Melt the butter in the microwave on short bursts until fully melted. Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the butter, and mix until it is combined well. Tip into a 20cm deep springform tin and press down firmly – chill in the refrigerator for at least an hour.
For the Cheesecake Filling
Melt the 300g chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted.
Mix together the cream cheese and Icing sugar until thick and whip up the double cream in a separate bowl – fold the mixtures together, and then fold through the melted chocolate and two heaped tablespoons of Mulled Orange All Butter Curd. Zest in the orange.
Evenly spread six heaped tablespoons of Mulled Orange All Butter Curd over the chilled biscuit base. Pour the cream cheese mix on to the curd layer, smooth over, cover, and chill in the fridge for six hours, or preferably overnight.
Top with sliced oranges, orange zest and crème fraîche in the centre.