With the weekend just about to begin, and the fact I haven't posted a new recipe in like, forever! I thought it would be the perfect time to do just that. This is a tried and overly (piggy snout emoji) tested recipe and it is so easy to make, no baking required!

Ingredients:

Biscuit Base:

150g Butter
300g Digestive Biscuits

Cheesecake Filling:

500g Full Fat Cream Cheese
300ml Double Cream
75g Icing Sugar
250g Terry's Chocolate Orange
Vanilla Essence

Decoration:

Mini Chocolate Orange SegmentsGrated Dark Chocolate
Grated Orange Zest

 

Method:

01. To make the cheesecake base; melt the butter in the microwave in short bursts until fully melted.

02. Then, my favourite part, take a rolling pin to the biscuits until they resemble a crumb like consistency. Combine the two together and mix well until all the digestive biscuit is coated. Then press firmly down into the base of your pan and chill for about an hour. Note: Make sure you have lined the base of your tin with a layer of baking parchment.

03. Melt the chocolate orange over a pan of water on the stove, or in the microwave, being careful not to burn it. Then let it cool completely while you are doing the next steps.

04. You can either do the next part two ways depending on your equipment. I just threw all of the ingredients (Cream cheese, double cream, icing sugar and a few drops of vanilla essence) in my KitchenAid and let it work it's magic, that is until it had reached a thick, moussey consistency. But if you are using a handheld whisk or doing it by hand, your best bet is to whip the double cream first in a separate bowl and then fold the mixtures together.

05. Add the cooled chocolate, bit by bit. Then wipe the bowl that had the chocolate in clean with your finger, and lick..

06. Pour the mixture over your biscuit base and leave in the fridge to cool for 4-6 hours, or overnight ideally.

07. Then decorate it as you wish! You could pipe some whipped cream on there, or melt more chocolate orange, it is completely up to you. I chose to grate some dark chocolate and orange peel, then finish off with those mini chocolate orange segments you can get in a sharing bag.

I enjoyed mine with a nice cup of coffee. You kind of need something like that to offset the sweetness.

If you tried this recipe, let me know how you got on in the comments box.

Love, Jo.



With the weekend just about to begin, and the fact I haven't posted a new recipe in like, forever! I thought it would be the perfect time to do just that. This is a tried and overly (piggy snout emoji) tested recipe and it is so easy to make, no baking required!

Ingredients:

Biscuit Base:

150g Butter
300g Digestive Biscuits

Cheesecake Filling:

500g Full Fat Cream Cheese
300ml Double Cream
75g Icing Sugar
250g Terry's Chocolate Orange
Vanilla Essence

Decoration:

Mini Chocolate Orange SegmentsGrated Dark Chocolate
Grated Orange Zest

 

Method:

01. To make the cheesecake base; melt the butter in the microwave in short bursts until fully melted.

02. Then, my favourite part, take a rolling pin to the biscuits until they resemble a crumb like consistency. Combine the two together and mix well until all the digestive biscuit is coated. Then press firmly down into the base of your pan and chill for about an hour. Note: Make sure you have lined the base of your tin with a layer of baking parchment.

03. Melt the chocolate orange over a pan of water on the stove, or in the microwave, being careful not to burn it. Then let it cool completely while you are doing the next steps.

04. You can either do the next part two ways depending on your equipment. I just threw all of the ingredients (Cream cheese, double cream, icing sugar and a few drops of vanilla essence) in my KitchenAid and let it work it's magic, that is until it had reached a thick, moussey consistency. But if you are using a handheld whisk or doing it by hand, your best bet is to whip the double cream first in a separate bowl and then fold the mixtures together.

05. Add the cooled chocolate, bit by bit. Then wipe the bowl that had the chocolate in clean with your finger, and lick..

06. Pour the mixture over your biscuit base and leave in the fridge to cool for 4-6 hours, or overnight ideally.

07. Then decorate it as you wish! You could pipe some whipped cream on there, or melt more chocolate orange, it is completely up to you. I chose to grate some dark chocolate and orange peel, then finish off with those mini chocolate orange segments you can get in a sharing bag.

I enjoyed mine with a nice cup of coffee. You kind of need something like that to offset the sweetness.

If you tried this recipe, let me know how you got on in the comments box.

Love, Jo.



Post a Comment

Contact

Powered by Blogger.

Instagram

© FLOURISH & BLOTTINGThe Basic Page