Ad

  • 200g dark chocolate digestive
    biscuits, roughly broken
  • 75g butter
    melted, plus extra for greasing

For the filling

For the topping

Nutrition: per serving (10)

  • kcal575
  • fat43g
  • saturates26g
  • carbs33g
  • sugars25g
  • fibre0g
  • protein10g
  • salt0.8g
Ad

Method

  • step 1

    Lightly grease and line a 20cm springform cake tin. To make the base, put the biscuits and butter in a food processor, pulse into fine crumbs, then tip into the tin. Spread evenly over the base and press down firmly with the back of a spoon. Put the tin in the freezer and leave to set for 30 mins.

  • step 2

    Put a large piece of foil (extra-wide foil if possible) on the work surface, or criss-cross two pieces of small foil. Place the cake tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Place in a medium-sized roasting tin.

  • step 3

    Heat oven to 180C/160C fan/gas 4. To make the filling, put the eggs and egg yolks in a food processor and blitz until well combined. Add the cheese, cream, sugar, orange zest and orange liqueur to the food processor and pulse until only just combined. Pour the cheesecake filling gently onto the chilled base.

  • step 4

    Add enough just-boiled water to the roasting tin to rise roughly 2cm up the sides. Carefully place the roasting tin in the centre of the oven and bake for about 1 hr 15 mins. The cheesecake is ready when it is very lightly browned and only just set.

  • step 5

    Take out of the oven and sprinkle with the grated chocolate. Leave to cool in the water bath for 15 mins. Lift the cake tin from the water and leave to cool for a further 1 hr. Cover with cling film and chill the cheesecake overnight before serving.

  • step 6

    To serve, run a round-bladed knife around the cheesecake and carefully release it from the tin. Using a palette knife, slide the cheesecake onto a flat serving plate or cake stand and cut into wedges to serve.

Recipe from Good Food magazine, November 2015

Ad

Comments, questions and tips (15)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.6 ratings

el_hop8711035

question

Is you freeze this cheesecake, how long do you need to defrost it for before eating?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You can either defrost it in the fridge overnight, or at room temperature for about an hour before you serve it. We recommend defrosting in the fridge if possible. We hope this helps. Best wishes, BBC Good Food Team.

Dana Krumina avatar

Dana Krumina

A star rating of 5 out of 5.

Cooked following recipe for my birthday and it came out amazing. Was loved by my family and everyone asked for a second piece.

elleypelley

A star rating of 1 out of 5.

Very poor. Made exactly as recipe (used Solerno liqueur). Base was nondescript. Cheesecake itself was watery and lacking flavour with an unpleasant loose grainy texture. Topping becomes hard and cracks when sliced. Nigella's key lime cheesecake uses the same method and is divine. I'd tweak that…

sxmscorpio

A star rating of 3 out of 5.

Easy to make, nice appearance and texture..but the taste was just ok for me. Basically a plain cheesecake with a hint of orange flavour. I might use the formula minus orange zest and cointreau for future cheesecakes but won't be repeating this one.

hollywonk avatar

hollywonk

Fantastic recipe - I made this for a Christmas party and it went down extremely well! The filling was creamy but firm, with a lovely citrusy flavour. The base was nice and crisp.

I swapped half the dark-choc digestives for ginger nuts, which made a good additional flavour. I also didn't have quite…

Ad
Ad
Ad