So it’s just dawned on me, after all the excitement of Florida, that I’ve totally missed out one of the birthday cakes: the birthday chocolate orange cheesecake! You all know about the birthday challenge, right? The birthday person gets to choose whatever birthday cake/dessert they want (within reason – I don’t do novelty cakes, I’m too cack handed), and I make it for them. I told you about Sam’s birthday lemon meringue pie, but then completely missed out Charlie’s chocolate orange cheesecake. This didn’t start well as I tried everywhere to find Terry’s Chocolate Oranges in all our local shops and supermarkets and just couldn’t find any, so I had to settle for Lindor Truffles. Still, it all turned out okay. Here’s how I made it:
Oh actually – just a side note – the last couple of times I’ve made this, we’ve found it a bit too ‘creamy cheesey’, so this time, I’ve cut the cream cheese right down from 500g to 250g and I have to say, it’s so much better – lighter and with more of a moussey texture. I also added some orange zest to the biscuit crumb, which went down a treat, but with the cheesecake topping, because Charlie has an aversion to ‘bits’, I used good quality organic orange extract from Steenbergs
Chocolate orange cheesecake
You will need:
300g chocolate digestives, or chocolate cookies or whatever
1 orange, zested
200g bar of good quality dark chocolate
250g cream cheese
150g icing sugar
200ml double cream
1 pack Lindt Lindor Chocolate Orange Truffles
Gently melt the butter in a saucepan over a low heat. While it’s melting, smash up the biscuits/cookies, either by popping them into a plastic bag and whacking them with a rolling pin (the best fun) or whizzing them in the processor until they’re just crumbs.
Stir the melted butter and orange zest into the biscuits then press evenly into the bottom of a lined springform tin and pop in the fridge to cool.
Next, melt the chocolate in a heatproof bowl over a pan of just simmering water (don’t let the bottom of the bowl touch the water). When it’s melted, set aside to cool to room temperature.
Spoon the cream cheese into another bowl, beat it until smooth then sieve in the icing sugar and stir that in well.
Add the cooled chocolate to the cream cheese and icing sugar and stir well, plus don’t forget to add in the orange extract, then whip the cream and fold that in too. Smooth the mixture over the biscuit base.
Chill for a couple of hours until completely set. At the last minute, decorate with the orange truffles (or Terry’s Chocolate Orange slices, if you can find them) sprinkle with a little cocoa, and add a few candles (retro 80s sportswear optional):
With a little help from his Grandma, the birthday boy finally bought the car of his dreams, so it was a really happy birthday all round 🙂