Chocolate Orange Baked Cheesecake

• ginger biscuits225g g

  or digestives

• unsalted butter↗115g g

  melted

• orange↗1

  zest

• candied orange slices↗

  for serving (optional)

• full‑fat soft cheese↗600g g
• eggs↗3

  plus 2 yolks (freeze extra whites for another recipe)

• double cream↗175g g
• light brown soft sugar↗175g g
• dark chocolate↗350g g

  (minimum 70% cocoa), coarsely chopped, plus extra for serving

• oranges↗3

  zest

Step-by-step instructions

1. 1

   For the crust, remove the cream cheese, eggs and cream from the refrigerator so they reach room temperature about an hour before starting. Preheat the oven to 180 °C/160 °C fan/gas 4 and line the bottom of a 23 cm diameter springform pan with parchment paper: remove the ring, place the paper on the bottom and reattach the ring. This prevents the bottom of the baked cheesecake from rising.

2. 2

   Pulse the ginger biscuits in a food processor until fine crumbs. Add the melted butter and orange zest, pulse quickly until the crumbs are coated. Transfer the mixture to the prepared pan and smooth with the back of a spoon. Bake 10‑15 min until the bottom is slightly crisp.

3. 3

   Beat the cream cheese and light brown sugar with an electric whisk until creamy. Add the whole eggs, yolks and cream, whisking to a uniform mixture. Transfer the dark chocolate to a heat‑proof bowl and melt in the microwave in 20‑second intervals, or melt over a bain‑marie, ensuring the bowl does not touch the water. Let it cool to a warm temperature. Slowly pour the melted chocolate into the cheese mixture, whisking constantly until combined. Add orange zest, keeping the orange segments aside.

4. 4

   Tightly wrap the bottom of the pan with foil to prevent leakage and place it in a deep baking dish. Pour the cheesecake filling onto the biscuit base. Put the baking dish in the oven, then add enough hot water so it rises 2.5 cm up the sides of the pan. Bake 1‑1.25 hours until the edge of the cheesecake sets while the centre remains slightly wobbly (it will firm up in the refrigerator).

5. 5

   Place the pan on a rack, then carefully run a small sharp knife around the edge to release the crust. Remove the foil and let the cheesecake cool completely in the pan, then chill for at least 6 hours in the refrigerator before unmolding. Slice the reserved oranges into segments, avoiding the white pith, and use them to garnish the top together with grated dark chocolate and candied orange slices, if desired. Store covered in the fridge for up to three days.