Chocolate orange cheesecake

• Digestive biscuits with dark chocolate200g g

  coarsely crushed

• butter↗75g g

  melted, plus extra for greasing

• large eggs↗4
• large yolks↗2
• full-fat cream cheese tubs2 x 280g g
• cream tub150ml ml
• golden sugar↗140g g
• oranges↗finely grated zest 1.5

  finely grated zest 1.5

• orange liqueur, e.g., Cointreau↗4 tbsp tbsp
• milk chocolate with orange↗50g g

  grated

• milk chocolate with almond↗50g g

  grated

Step-by-step instructions

1. 1

   Lightly butter and line a 20 cm round springform pan. To make the base, place the biscuits and butter in a food processor, pulse to fine crumbs, then pour into the pan. Evenly spread and press with the back of a spoon. Place the pan in the freezer to set for 30 minutes.

2. 2

   Lay a large sheet of foil (as wide as possible) on the work surface, or overlap two small sheets. Position the cake pan in the centre of the foil and lift the sides to form a foil bowl around the cheesecake. Place it in a larger baking dish.

3. 3

   Preheat the oven to 180 °C/160 °C fan/gas 4. To make the filling, put the eggs and yolks in a food processor and blend until smooth. Add cream cheese, cream, sugar, orange zest and orange liqueur, process until just combined. Gently pour the filling over the chilled base.

4. 4

   Add enough freshly boiled water to the baking dish so the level rises about 2 cm up the sides. Carefully place the dish in the centre of the oven and bake for about 1 hour 15 minutes. The cheesecake is done when it is lightly browned and just set.

5. 5

   Remove from the oven and sprinkle with grated chocolate. Let it cool in a water bath for 15 minutes. Lift the pan out of the water and let it cool another hour. Cover with cling film and chill the cheesecake overnight before serving.

6. 6

   To serve, run a thin knife around the edge of the cheesecake and gently release it from the pan. Using a palette knife, transfer the cheesecake to a flat plate or stand and cut into slices.