Chocolate Orange Cheesecake
Serves 10 - and makes 20 cup cake size
Ingredients:
200g chocolate ripple biscuits
100g melted butter
3 x 250g tubs lite cream cheese
200g caster sugar
4 eggs
2 egg yolks
180g dark chocolate
cup Seville marmalade (the bitterness of the Seville marmalade cuts through the sweetness - see my recipe under ‘Preserve’)
zest one orange
1/4 cup Grand Marnier
line a round 22c tin and place a large piece of foil around the bottom of the tin, overlapping it so it doesn’t get any water in when cooking.
Blitz the biscuits in the food processor till crumbs, then mix in the melted butter. Press mixture into cake tin and chill.
Preheat the oven to 180 degrees C fan forced.
Melt the chocolate in a bowl over a pan of simmering water, till melted, making sure the bowl does not touch the water. Take off heat.
Mix together the cream cheese, zest and sugar till smooth.
Mix in the eggs and yolks.
Add the Grand Marnier and then the chocolate.
Spread the marmalade over the biscuit base and then pour the cheesecake mixture in.
Put cake tin in large roasting dish and pour in boiling water to come about halfway up the side of the tin.
Bake for about 75 minutes till it is set but still a bit wobbly. Switch off the oven and leave the oven door slightly ajar, and leave to cool.
Chill before serving.
Cup Cakes: this mixture will also make 20 mini cheesecakes:
Line patty tins with cup cake cases.
Make up extra biscuit base - 300g biscuits and 150g melted butter.
Press 1 dessertspoon of biscuit/butter mix into bottom of cup cake cases. Chill.
Put 1/2 tsp marmalade in centre of each cheesecake, then pour on cheesecake mix till 3/4 full.
Bake on 170 degrees fan forced for about 25 minutes, till they are risen but still have a wobble.