Orange Dark Chocolate Cheesecake
Chocolate and orange pair up really well. However, any fruits in season can be used for this lovely recipe. Even durian will be a perfect match too!
19 minutesPreparation: 15 mins Chill Time: 4 minsDifficulty:MediumIngredients
For the cheese filling
- 100 gAnchor Cream Cheese
- 30 gSugar
- 50 gCallebaut W2 White Callets, melted
- 40 mlOrange juice
- 1 tspZest of 1 orange
- 1 ½ tsp Gelatine
- 1 tbspSunquick concentrate
- 130 gAnchor Whipping Cream, whipped
For the biscuit base
- 80 gDigestive biscuit
- 35 gAnchor Salted Butter, melted
Topping
- 80 gCallebaut 823 Milk Callets
- 50 gAnchor Whipping Cream
Garnish
- Handful Callebaut Mona Lisa Crispearls
Method
STEP 1
Pulse digestive biscuit in Panasonic food processor till breadcrumb texture. Add in melted butter and pulse for 5 seconds.
STEP 2
Place a plastic ring onto cake board and press the biscuits onto the bottom till firm. Set it in the chiller.
STEP 3
Stir together Sunquick concentrate, orange zest and orange juice in a bowl. Sprinkle Gelatine over and let it bloom for 5 minutes. Microwave for 20 seconds, stir and set a side to cool.
STEP 4
Whip cream in the food processor till soft peak. Remove and set aside. Next mix the cream cheese and sugar till light and fluffy.
STEP 5
Add in melted Callebaut White Callets followed by orange juice mixture. Mix Well.
STEP 6
Fold in the cream then pour cake mixture over the biscuit. Chill for at least 4 hours.
STEP 7
Melt Callebaut 823 Milk Calltes together with the cream in microwave for 30 seconds. Pour over the cake and let it set in the fridge overnight.
STEP 8
Remove cake ring and decorate cake with Callebaut Mona Lisa Crispearls.
