- 250g Hobnob biscuits
- 170g butter, at room temperature
- 200g dark chocolate
- 100ml orange juice
- 500g cream cheese
- 125g caster sugar
- 50ml double cream
- 3 eggs
- 8 segments from a chocolate orange
- 25g dark chocolate, finely grated
- Preheat the oven to 140 degrees.
- Use a blender to combine the biscuits and butter together until they form into a ball of dough.
- Press the biscuit and butter mixture into a pre-greased flan dish or springform tin. The larger the better, I used a 23cm one. If you use a larger one then adjust the cooking time down by 15 minutes or so.
- Put a bowl over a saucepan of boiling water and add the 200g of dark chocolate and orange juice to the bowl. Keep a gentle heat under the saucepan to keep the water hot.
- Leave the chocolate to melt into the orange juice and don't get tempted to stir it until it's all melted, otherwise the chocolate can separate.
- In a large mixing bowl combine the cream cheese and sugar with a spoon until it's well mixed.
- Add the double cream to the mixture and mix well.
- Next stir in the eggs one at a time, mixing well between each one.
- The chocolate should have melted by now, so mix it well in the bowl over the pan of water until it's smooth.
- Add the melted chocolate to the cheese mixture and stir well.
- Pour over the biscuit mixture and put in the oven.
- Add a dish or roasting tin of boiling water to the oven to keep the air nice and moist.
- Bake for an hour or until the center of the cheesecake has just gone soft.
- Leave to cool for a couple of hours and then place in the fridge for another few hours.
- Garnish with the chocolate orange segments and the grated chocolate.
Serves 8 to 10.