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25 mins

Tanya Bakes
S E R V E S 8 – 1 0
Prep time: 20 minutes Setting time: at least 2 hours

You will need a 21cm round loose-bottomed cake tin

Although you can get them all year round, I always used to get (and still do) a Terry’s Chocolate Orange in my stocking and I don’t think I would ever eat one at any other time of the year, as I associate them with Christmas. However, when incorporated into a cheesecake, I’m willing to break the rules. The flavour ofthis cheesecake is mouthwateringly good, it also needs no baking and I really enjoy breaking up the segments and decorating it. One for me, one for the cheesecake...

Posted by Penguin Published See Penguin's 32 projects »

© 2023 Tanya Burr / Penguin · Reproduced with permission. · Tanya Bakes by Tanya Burr is published by Michael Joseph, £16.99
  • Step 1

    Crush the biscuits to crumbs. Mix in the melted butter and zest of 1 orange until well combined, then press into the bottom of the tin.

  • Step 2

    Mix together the cream cheese and icing sugar until smooth. Set aside.

  • Step 3

    Melt the 200g of Chocolate Orange in a bowl set over a pan of simmering water, making sure the bottom of the bowl isn’t touching the water. Once melted, quickly whip the cream in a bowl until it forms soft peaks, then add the melted chocolate and cream cheese mixture. Mix until smooth and well combined.

  • Step 4

    Pour onto the biscuit base and smooth out. Chill in the fridge for at least 2 hours.

  • Step 5

    When you’re ready to serve, decorate with the remaining Chocolate Orange slices and orange zest.

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