This easy and creamy Chocolate Orange Cheesecake by Nigella Lawson is a perfect no-bake dessert. With a rich chocolate flavor and a zesty orange twist, it’s quick to prepare and perfect for any occasion. You can easily adapt it using common ingredients and enjoy a delightful treat that’s sure to impress.
Ingredients Needed
For the base:
- 250 g (9 oz) chocolate hobnobs (crushed)
- 50 g (1¾ oz) butter, melted
For the filling:
- 300 g (10½ oz) soft cream cheese
- 300 ml (10 fl oz) double cream
- 40 g (1½ oz) cocoa powder
- 1 packet orange jelly cubes (approx. 135 g or 4¾ oz)
- 200 ml (7 fl oz) hot water
For the topping:
- 4 clementines, peeled and segmented
How To Make Chocolate Orange Cheesecake
- Prepare the base: Crush the hobnobs into fine crumbs using a rolling pin. Melt the butter over low heat, then stir in the crumbs until they are evenly coated. Line a 20 cm (8-inch) round springform tin with baking paper, press the crumb mixture into the base with the back of a spoon, and refrigerate to set.
- Make the filling: Dissolve the orange jelly cubes in hot water, stirring until fully melted. Cool by placing the bowl in cold water. Whip the double cream until stiff peaks form, then fold in the cream cheese and cocoa powder until smooth. Gradually add the cooled jelly liquid to the cream mixture, stirring until well combined.
- Assemble the cheesecake: Remove the base from the fridge and spoon the cheesecake filling over it. Smooth the top with a spatula or metal spoon. Return to the fridge and chill until set (approximately 4-6 hours or overnight).
- Decorate and serve: Once set, peel and segment the clementines, then arrange them decoratively on top of the cheesecake. Slice and serve chilled.
Recipe Tips
- Chill the base well: Make sure the biscuit base is fully chilled before adding the filling, so it stays firm and doesn’t crumble when you slice the cheesecake.
- Cool the jelly properly: Let the orange jelly cool completely before mixing it into the filling to prevent it from melting the cream mixture.
- Whip the cream until firm: Ensure the double cream is whipped to stiff peaks for the best texture in the cheesecake filling.
- Use room-temperature cream cheese: Let the cream cheese sit at room temperature for a bit before mixing to avoid lumps in the filling.
- Give it enough time to set: Allow the cheesecake to chill for at least 4-6 hours or overnight for the filling to set properly. It will be much easier to slice.
How To Store Leftvres?
- Refrigerate: Let the leftover cheesecake cool to room temperature before placing it in the fridge. Store it in an airtight container for up to 3 days.
- Freeze: This cheesecake can be frozen for up to 1 month. Once frozen, let it thaw in the fridge for several hours before serving.
Nutrition Facts
Serving Size: 1 slice (113g)
- Calories: 370
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 30mg
- Sodium: 290mg
- Potassium: 100mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 6g
Try More Nigella Recipes:
- Nigella Chestnut Puree
- Nigella Apple And Cinnamon Cake
- Nigella Pea And Ham Soup
- Nigella Flapjack Condensed Milk
Nigella Chocolate Orange Cheesecake
Description
This easy and creamy Chocolate Orange Cheesecake by Nigella Lawson is a perfect no-bake dessert. With a rich chocolate flavor and a zesty orange twist, it’s quick to prepare and perfect for any occasion. You can easily adapt it using common ingredients and enjoy a delightful treat that’s sure to impress.
Ingredients
For the base:
For the filling:
For the topping:
Instructions
- Prepare the base: Crush the hobnobs into fine crumbs using a rolling pin. Melt the butter over low heat, then stir in the crumbs until they are evenly coated. Line a 20 cm (8-inch) round springform tin with baking paper, press the crumb mixture into the base with the back of a spoon, and refrigerate to set.
- Make the filling: Dissolve the orange jelly cubes in hot water, stirring until fully melted. Cool by placing the bowl in cold water. Whip the double cream until stiff peaks form, then fold in the cream cheese and cocoa powder until smooth. Gradually add the cooled jelly liquid to the cream mixture, stirring until well combined.
- Assemble the cheesecake: Remove the base from the fridge and spoon the cheesecake filling over it. Smooth the top with a spatula or metal spoon. Return to the fridge and chill until set (approximately 4-6 hours or overnight).
- Decorate and serve: Once set, peel and segment the clementines, then arrange them decoratively on top of the cheesecake. Slice and serve chilled.
Notes
- Chill the base well: Make sure the biscuit base is fully chilled before adding the filling, so it stays firm and doesn’t crumble when you slice the cheesecake.
- Cool the jelly properly: Let the orange jelly cool completely before mixing it into the filling to prevent it from melting the cream mixture.
- Whip the cream until firm: Ensure the double cream is whipped to stiff peaks for the best texture in the cheesecake filling.
- Use room-temperature cream cheese: Let the cream cheese sit at room temperature for a bit before mixing to avoid lumps in the filling.
- Give it enough time to set: Allow the cheesecake to chill for at least 4-6 hours or overnight for the filling to set properly. It will be much easier to slice.
Nigella Chocolate Orange Cheesecake