Nigella Chocolate Orange Cheesecake is made with digestive biscuits, unsalted butter, dark chocolate, cream cheese, caster sugar, eggs, orange zest, freshly squeezed orange juice, double cream, and gelatin powder. This British Chocolate Orange Cheesecake recipe creates a decadent dessert that takes about 4 hours 30 minutes to prepare and can serve up to 8 people.
Try More Nigella Recipes:
Nigella Chocolate Orange Cheesecake Ingredients
- 200g Digestive Biscuits
- 150g Unsalted Butter, melted
- 200g Dark Chocolate, chopped
- 500g Cream Cheese
- 150g Caster Sugar
- 3 Eggs
- Zest of 2 Oranges
- 100ml Orange Juice (freshly squeezed)
- 300ml Double Cream
- 2 tsp Gelatin Powder (unflavored)
How To Make Nigella Chocolate Orange Cheesecake
- Crush the biscuits into fine crumbs using a food processor or by putting them in a bag and rolling over them with a rolling pin.
- Mix the biscuit crumbs with the melted butter until all crumbs are wet. Press this mix into the bottom of a round cake pan. Put it in the fridge for 20 minutes.
- Melt the chocolate in a bowl over a pot of simmering water. Make sure the bowl doesn’t touch the water. Once melted, take it off the heat to cool a bit.
- In another bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
- Mix in the orange zest and juice.
- In a small bowl, add gelatin to 2 tablespoons of water. Let it sit for a few minutes, then heat it in the microwave for about 10-20 seconds until dissolved.
- Slowly mix the melted chocolate and dissolved gelatin into the cream cheese mix.
- In a separate bowl, whip the double cream until it forms soft peaks. Carefully fold this into the cream cheese and chocolate mix.
- Pour this mix over the biscuit base and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, until it sets.
- Once set, carefully remove the cheesecake from the pan and serve chilled.
Recipe Tips
- Melt Chocolate Carefully: Keep water away from the chocolate. Heat it slowly and stir often.
- Use Gelatin Right: Let gelatin sit in water, then heat it just until it dissolves. Don’t boil.
- Ingredients Should Be Warm: Use cream cheese, eggs, and cream at room temperature for a smooth mix.
- Fold Gently: Mix whipped cream gently into the batter to keep it light and airy.
- Chill Well: Let the cheesecake set in the fridge for at least 4 hours, better overnight, before serving.
How To Serve Chocolate Orange Cheesecake
To enjoy Chocolate Orange Cheesecake at its best, first ensure it has chilled properly, ideally overnight in the fridge. When you’re ready to serve, a warm knife helps make clean slices. Enhancing the cheesecake with freshly whipped cream or a scoop of vanilla ice cream on the side brings out its flavors. For a beautiful finish, sprinkle chocolate shavings, orange zest, or drizzle chocolate or caramel sauce over each slice.
How To Store Chocolate Orange Cheesecake
- In The Fridge. Put the cheesecake in a container that doesn’t let air in. Keep it in the fridge. It will stay good for 3 days.
- In The Freezer. Make sure your cheesecake is cold and firm from the fridge. You can then freeze it. It will be good for 2 months. When you want to eat it, thaw it in the fridge first.
FAQs
How Do I Cut My Chocolate Orange Cheesecake Without It Falling Apart?
To cut your cheesecake nicely without breaking it, make sure it is cold from the fridge. Use a sharp knife. Before each cut, warm the knife under hot water. This helps make clean cuts.
How Do I Know When My Chocolate Orange Cheesecake Is Fully Cooked?
Chocolate Orange Cheesecake is fully cooked when the edges are firm but the center slightly wobbles when gently shaken. The cheesecake will set further as it cools, achieving the perfect texture.
What Is The Best Type Of Biscuit Can I Use For The Cheesecake Crust?
Graham crackers, digestive biscuits, or Oreo cookies are popular options For The Cheesecake Crust.
How Do I Prevent The Cheesecake From Cracking While Baking?
To avoid cracks in your cheesecake, ensure not to overmix the batter, bake using a water bath to distribute heat evenly, and allow the cheesecake to cool gradually in the oven with the door slightly open after turning off the heat.
Nigella Chocolate Orange Cheesecake Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 350 calories
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 70mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 20g
- Protein: 5g
- Sodium: 150mg
Try More Nigella Recipes:
Nigella Chocolate Orange Cheesecake
Description
Nigella Chocolate Orange Cheesecake is made with digestive biscuits, unsalted butter, dark chocolate, cream cheese, caster sugar, eggs, orange zest, freshly squeezed orange juice, double cream, and gelatin powder. This British Chocolate Orange Cheesecake recipe creates a decadent dessert that takes about 4 hours 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Crush the biscuits into fine crumbs using a food processor or by putting them in a bag and rolling over them with a rolling pin.
- Mix the biscuit crumbs with the melted butter until all crumbs are wet. Press this mix into the bottom of a round cake pan. Put it in the fridge for 20 minutes.
- Melt the chocolate in a bowl over a pot of simmering water. Make sure the bowl doesn’t touch the water. Once melted, take it off the heat to cool a bit.
- In another bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
- Mix in the orange zest and juice.
- In a small bowl, add gelatin to 2 tablespoons of water. Let it sit for a few minutes, then heat it in the microwave for about 10-20 seconds until dissolved.
- Slowly mix the melted chocolate and dissolved gelatin into the cream cheese mix.
- In a separate bowl, whip the double cream until it forms soft peaks. Carefully fold this into the cream cheese and chocolate mix.
- Pour this mix over the biscuit base and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, until it sets.
- Once set, carefully remove the cheesecake from the pan and serve chilled.