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Chocolate Orange Cheesecake

Name: Chocolate Orange Cheesecake
Prep time: 30 min
Ingredients: 135 g Rhythm 108 double chocolate hazelnut biscuits; 65 g vegan butter – melted; 250 ml vegan double cream; 200 g vegan cream cheese; 20 g cocoa powder; 40 g icing sugar; 100g bar Rhythm 108 dark cocoa orange chocolate; 20 g cocoa powder

This Chocolate Orange Cheesecake is so simple to make, but will delight everyone who tries it! Using our Double Chocolate Hazelnut Biscuits for the base, and our Dark Cocoa Orange Chocolate Bar for the filling make it a chocolatey decadent treat.

Print Recipe

Chocolate Orange Cheesecake

Prep Time30 mins

Setting Time In Freezer3 hrs

Equipment

Stand or hand mixer
20cm diameter baking tin
Rolling pin to crush biscuits
Baking paper

Ingredients

For the base

135 g Rhythm 108 double chocolate hazelnut biscuits
65 g vegan butter – melted

For the filling

250 ml vegan double cream
200 g vegan cream cheese
20 g cocoa powder
40 g icing sugar
100g bar Rhythm 108 dark cocoa orange chocolate

For decoration

20 g cocoa powder

Instructions

Start with the base. Line a 20cm loose bottom cake tin with a circle of parchment paper. Alternatively, if you don’t have a loose bottom tin, you can place two strips of parchment paper overhanging the cake tin for easy release.
Melt the vegan butter in a small bowl in the microwave or in a pan over a low heat. Crush the biscuits into a fine crumb, you can do this still in their bag if you make a small opening in the top to let the air out.
Mix the butter with the biscuit crumb until fully combined. Tip the mixture into the cake tin and press down until there is a flat, even layer of biscuit along the base. Place in the freezer whist you make the filling.
Place the cream cheese in the bowl of a stand mixer (if using) or a large mixing bowl if using a hand whisk.
Whisk on a medium high speed until smooth and there are no lumps. Once smooth, pour in the cream and mix on low to start, then increase the speed until the mixture is light and fluffy but thick.
Sift in the cocoa powder and icing sugar, and mix until fully combined.
Melt the chocolate in a small bowl in the microwave or alternatively over a bain-marie on the hob. Once melted pour into the cheesecake mixture and mix until a smooth and thick mixture is formed.
Take the base out of the freezer, pour the cheesecake mixture over the base and smooth out the top with a spatula.
Place in the freezer for 3-4 hours to set, or alternatively overnight.
To decorate, sift the cocoa powder over the top to give a light covering. Enjoy!

from a small bakery nestled on the foothills of the Swiss Alps, we use our creativity and patisserie skills to reinvent your favourite, most indulgent treats with wholesome and nutritious ingredients, so you never have to miss out on the fun!

This recipe was created with love, by

Freya Cox

British Bake off star Freya Cox is an expert baker, making mouth-watering plant based desserts that are just as indulgent and delicious as any other. Freya will be showcasing her skills in a series of bakes over the coming months, so keep an eye out for even more delicious treats.