- Prep time
- 20 mins
- Cooking time
- Overnight chill time
- Serves 12
- A festive take on this citrus cheesecake!
- 300g Bourbon Biscuits
- 150g Unsalted Butter
- 600g Cream Cheese (full fat)
- 300ml Double Cream
- 75g Icing Sugar
- 300g Terry's Chocolate Orange
- 8 heaped tbsp Mulled Orange All Butter Curd
- 1 orange zest + zest for decoration
- Dehydrated orange slices
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 2 heaped tbsp of Mulled Orange All Butter Curd. Zest in the orange.
Evenly spread 6 heaped tbsp 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 6 hours, or preferably overnight.
For the Decoration:
Top with dehydrated sliced orange and zest.