No-Bake White Chocolate Orange Cheesecake
White chocolate cheesecake flavoured with zesty orange, on top of a buttery digestive biscuit base.
Servings 12
Ingredients
Biscuit Base:
- 140 g butter (salted or unsalted)
- 300 g digestive biscuits
White Chocolate Orange Cheesecake:
- 300 g white chocolate
- 600 g full-fat cream cheese softened - I leave mine out at room temperature for about an hour
- 3 tablespoons icing sugar
- 2 teaspoons orange extract adjust to taste
- 300 ml double cream
Instructions
- To prepare the biscuit 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 to smooth over, place in the fridge to chill whilst you make the filling.
- To make the cheesecake filling: Melt the chocolate over a bain-marie or in the microwave in 20 second intervals. Leave to cool 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 orange extract.
- In another mixing bowl whisk the cream until soft peaks form. Fold through the melted chocolate into the cream cheese mixture. Finally, fold the cream into the cream cheese mix.
- 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.
- 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 3 days. Leftover slices can be stored in an airtight container in a fridge.