preparation: 30min | difficulty:
© 2010 Tony El Batal
serving portion: 8 persons / 21cm (8.27 inch) springform tin
ingredients
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- 250g (8.82 oz) plain chocolate biscuits
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- 125g (4.41 oz) butter, melted
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- 250g (8.82 oz) packet cream cheese, softened
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- 3/4 cup caster sugar
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- 1 Tbsp lemon juice
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- 3 tsp gelatine
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- 1/2 cup water
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- 300ml (10.14 fl oz) thickened cream.
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- 250g (8.82 oz) bittersweet chocolate (orange flavored) bar
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- 1 orange slice
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directions
- Process biscuits until fine. Add melted butter, mix until combined.
- Press fine biscuits mixture evenly over base of 21cm (8.27 inch) springform tin.
- 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 (0.79 inch) width and 4cm (1.57 inch) height; Decorate the outline of the cheesecake. Attach the strips together from the inside by using the melted chocolate as a glue.
- 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.
- Pour the cheesecake mixture.
- Shave 1/3 of the orange chocolate on the top, place the orange you previously prepared.
- Refrigerate 3 hours or overnight until set.
tips
- I would go for mascarpone cream cheese it is buttery and creamy.
reference
- cheesecakes/pavlovas&trifles (Women’s Weekly)
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