preparation: 30min | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion: 8 persons / 21cm springform tin

ingredients

• ---

• 250g plain chocolate biscuits

• ---

• 125g butter, melted

• ---

• 250g packet cream cheese, softened

• ---

• 3/4 cup caster sugar

• ---

• 1 Tbsp lemon juice

• ---

• 3 tsp gelatine

• ---

• 1/2 cup water

• ---

• 300ml thickened cream.

• ---

• 250g bittersweet chocolate (orange flavored) bar

• ---

• 1 orange slice

• ---

directions

1. Process biscuits until fine. Add melted butter, mix until combined.

---

2. Press fine biscuits mixture evenly over base of 21cm springform tin.

---

3. Melt the 2/3 of the chocolate bar; Dip 1/2 of the orange in the melted chocolate, then keep aside; For the contour of the cheesecake spread the melted chocolate with a spatula on a tray covered with parchment paper; place in the fridge for 5min; once the chocolate starts to thicken score equal size strips of 2cm width and 4cm height; Decorate the outline of the cheesecake. Attach the strips together from the inside by using the melted chocolate as a glue.

---

4. Beat cheese, sugar and juice in large bowl with electric mixer until smooth and creamy; In a small sauce pan heat the water and sprinkle the gelatine; keep stirring until gelatine dissolves; cool 5 min. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.

---

5. Pour the cheesecake mixture.

---

6. Shave 1/3 of the orange chocolate on the top, place the orange you previously prepared.

---

7. Refrigerate 3 hours or overnight until set.

---

tips

1. I would go for mascarpone cream cheese it is buttery and creamy.

---

reference

• cheesecakes/pavlovas&trifles (Women’s Weekly)

• ---

Tags: bittersweet chocolate (orange flavored) bar, butter, caster sugar, gelatine, lemon juice, orange slice, packet cream cheese, plain chocolate biscuits, thickened cream

This entry was posted on Sunday, December 27th, 2009 at 8:14 pm and is filed under sweets & desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.