Chocolate Orange Cheesecake | Felicity Cloake's The A-Z of Eating

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a healthier chocolate flavor without added sugar.

cream cheese

🥗Healthier: reduced-fat cream cheese

💰Cheaper: ricotta cheese

Ricotta is often less expensive and can create a lighter texture.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener, while brown sugar is often cheaper.

Melt 60 g of butter in a small pan.

Bash 250 g of dark chocolate digestives into rough pieces with a rolling pin.

Put the crushed digestives into a food processor and whisk them into coarse crumbs.

Pour the melted butter into the food processor and whisk until you have a smooth crummy mixture.

Mix in 3 tablespoons of cocoa powder and a good pinch of salt.

Stir through 75 g of chocolate chips.

Grease a 20 cm loose bottom cake tin with a little bit of butter.

Press the base mixture into the cake tin, pushing it down firmly with a glass.

Put the cake tin in the fridge while making the topping.

Drain 500 g of ricotta well in a sieve and put it into a large mixing bowl.

Beat in 200 g of cream cheese.

Stir in 5 tablespoons of runny honey to taste, adding more if desired for sweetness.

Zest an orange into the ricotta and cream cheese mixture.

Spoon the mixture on top of the biscuit base.

Cover and chill for about an hour until firm to the touch.

Heat 1 tablespoon of marmalade gently in a small pan until liquid.

Peel 2 oranges and remove as much of the white pith as possible.

Thinly slice the oranges into rings and arrange them on top of the cheesecake.

Brush the orange slices with the warmed marmalade for a shiny glaze.

Return the cheesecake to the fridge and chill for about 2 hours or until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens