Terry’s Chocolate Orange Cheesecake

Terry’s Chocolate Orange Cheesecake. An impressive and delicious no-bake dessert. 

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Christmas is fast approaching – in a month’s time we will be just a couple of days away from the big day! Christmas is my favourite time of year for several reasons. I love putting the decorations up, listening to festive music, baking and cooking lots of delicious food, but most of all I enjoy having break from college and seeing all my family.

So I told you in an earlier post that I’d already been planning all my seasonal recipes. For this year’s first festive recipe I’m sharing this amazing Terry’s Chocolate Orange Cheesecake. All you chocolate orange lovers out there NEED to give this cheesecake a try!

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It wouldn’t be Christmas without Terry’s chocolate orange. It’s one of mine and my sister’s favourite chocolates, I just love the rich chocolate mixed with the aromatic orange. My obsession with chocolate orange is proven with these cupcakes and these cookies.

This cheesecake is based on my popular No-Bake Ferrero Rocher Cheesecake. The base is made up of crushed chocolate orange digestive biscuits and is simply mixed together with melted butter and pressed into a cheesecake tin until compact. The cheesecake filling is made using the same method I use for all my no-bake cheesecakes. Beat together softened cream cheese with a touch of icing sugar and vanilla until smooth, then the fold through melted chocolate orange. I used two whole chocolate oranges in this cheesecake, so it is guaranteed to have a gorgeous flavour! Then the final step is to fold through some very lightly whipped cream and then spread the mixture over the prepared biscuit base. I told you it was unbelievably easy!

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For decoration I like to keep it simple with nothing too elaborate. My sister gave me the idea to fan the chocolate orange segments in the centre of the cheesecake. So we went for that easy design, finishing with swirls of piped whipped cream. This cheesecake is a gorgeous dessert that’s an absolute breeze to make and a treat to eat!

(Serves 10-12)

Ingredients:

Biscuit Base:

300g chocolate orange digestive biscuits (or graham crackers)

140g unsalted butter, melted and cooled slightly

Cheesecake Filling:

500g full-fat cream cheese, softened at room temperature

2 x 175g Terry’s chocolate orange (or other orange flavoured chocolate)

300ml double cream (heavy cream), chilled

85g icing sugar, sifted

1 teaspoon vanilla extract

Decoration:

 Terry’s chocolate orange segments – I also grated and melted some over to decorate

Whipped cream – approx. 150ml double or whipping cream

Method:

  1. To prepare the base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon of glass to smooth over, place in the refrigerator to chill whilst you make the filling.
  2. To make the cheesecake filling: Melt the chocolate over a bain-marie or in the microwave in 20 second intervals. Leave to cool only for a few minutes – chocolate stills needs to be slightly warm before adding the remaining cheesecake ingredients later to avoid lumps forming. In a medium mixing bowl beat together the cream cheese with the icing sugar and vanilla until softened. In another mixing bowl whisk the cream until soft peaks form.
  3. Fold the cream into the cream cheese mix. Finally, fold through the melted chocolate.
  4. Spoon the cheesecake mixture over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or preferably overnight.
  5. When ready to serve, remove the cheesecake from the tin and decorate. Best serve chilled. The cheesecake can be made ahead of time, leave it in the tin, covered with cling film for up to 2 days. Leftover slices (if any!) can be stored in an airtight container in a refrigerator.

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Cheesecake lovers you’re going to adore this! The cheesecake will make an amazing centrepiece on the dinner table on Christmas day!

jess

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125 thoughts on “Terry’s Chocolate Orange Cheesecake

  1. Sorry. But how many chocolate oranges do you melt and add to the filling? I am assuming. I get just 1 and the other used for decoration.

    Hoping to make it this afternoon with my son.

    Thanks
    Joey

    • Hi Barbara – I haven’t ever attempted to freeze cheesecake before so I wouldn’t be able to confidently say whether it would be ok to do. I reckon if you leave the cheesecake in the tin and cover it completely with clingfilm it will be fine to freeze for up to a month. When you’re thinking of serving it, allow the cheesecake to thaw overnight in the fridge before slicing and it will need to be eaten within 3 days. Hope that helps and that you enjoy this recipe!

  2. Hi Jess,
    I made your cheesecake & my family loved it. Though I seemed to have a slight problem , I followed your recipe exactly to the letter but didn’t seem to get the colour you have. Mine was slightly whiter than chocolatey coloured .
    What did I do wrong ? Was the choc maybe too cool or mix ? as mix seemed to have all bits of choc.
    Thanks
    Laura

    • Hi Laura, thanks for stopping by my blog! I’m super pleased you and your family enjoyed this cheesecake, that’s fantastic to hear. I’m not sure what could’ve been the reason the cheesecake was not as chocolatey in colour as mine was, I can only think that recently they changed the size of the chocolate oranges here so it be the fact because they are smaller and cheesecake had less chocolate added to it. Also, when I say to leave the chocolate to cool slightly it should still be warmish before adding to the other cheesecake ingredients, if it’s cooled then lumps will form when it’s combined with the remaining ingredients. I will update the blog post and make that clear on my recipe and method.

  3. Disappointed as chocolate didn’t melt properly either over pan or in microwave – was it because I used a Milk chocolate instead of a dark chocolate, that the cheesecake is no full of lumps.

    • Hi Lois – I can’t understand why the chocolate couldn’t have melted properly. Milk chocolate should’ve melted just as well as dark chocolate does, I used milk chocolate in this cheesecake and I didn’t seem to have a problem melting it over a bain-marie or in the microwave.
      As I explained in the recipe and method to avoid lumps you need to make sure your cream cheese is softened (so it should really be left out for at least 30 mins or up to an hour at room temperature), also the melted chocolate should still be slightly warm when you add it to the cheesecake filling otherwise lumps will form and it won’t completely incorporate. I hope that answers your query.

  4. Hi I was wondering if there should be a slightly tart flavour to this cheesecake? I ate and enjoyed it but was ever so slightly sour. Did I make this right? Thank you

  5. Pingback: Week 25 & 26 | My favourite recipe and the best parts of each season | Acres of Ink

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