Baked chocolate and orange cheesecake

Baked chocolate and orange cheesecake

By
From
Desserts
Serves
8-10

This is a classic American way of making a cheesecake (the British version usually has a biscuit base and is set, whereas this has sponge and is baked). Cheesecakes are one of the oldest recorded desserts and they are said to have been served at the first Olympic games in 776BC, though I bet they didn’t taste like this.

Ingredients

Quantity Ingredient
butter, for greasing
23cm sponge, (cut from a large bought flan case)
3 tablespoons grand marnier
200g caster sugar
2 oranges, zested
1 orange, juiced
4 level tablespoons cornflour
850g full-fat soft cream cheese
3 medium eggs
1 vanilla pod
375ml double cream, plus extra for serving
36 dark chocolate pieces

For the marbled chocolate:

Quantity Ingredient
150g white chocolate
150g dark chocolate

Method

  1. Pre-heat the oven to 180ºC. Butter a 23cm springform cake tin.
  2. Cut the sponge horizontally into two discs. Use one to line the cake tin. Drizzle with 1 tbsp Grand Marnier.
  3. Mix together the sugar, orange zest and juice and cornflour in a bowl using a wooden spoon, then use an electric hand mixer to beat in the cream cheese. Add the eggs one by one, beating constantly until all the eggs are well incorporated.
  4. Slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add 2 tbsp of Grand Marnier, if using, and mix everything together well. Add the cream and beat well until the mixture is smooth.
  5. Pour half of the mixture gently over the sponge base in the cake tin. Top with half of the chocolate pieces and smooth over with a stepped palette knife. Repeat once more.
  6. Sit the tin in a baking tray filled with 2–3mm of warm water to help create steam during cooking. Place in the oven and bake for 50 minutes until the top is golden. Remove from the oven and leave to cool and set completely before removing from the tin.
  7. Meanwhile, melt the white and dark chocolate separately in bowls over simmering water. Cover a baking tray tightly in cling film. Pour the dark chocolate and the white chocolate onto the tray. Using your finger, swirl the two chocolates together to create a marble effect. Chill to set.
  8. Serve the cheesecake cut into wedges, with a piece of the marbled chocolate and a drizzle of cream.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again