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Chocolate Orange Cheesecake

Cooking this luxurious cheesecake in a bain marie keeps it from cracking and helps the texture stay super smooth. 

MAKES: 10 PREP TIME: 0 hours 30 mins COOK TIME: 0 hours 55 mins TOTAL TIME: 1 hour 25 mins

Ingredients:
For the base:
50 g (2oz) butter, melted, plus extra to grease
150 g (5oz) digestive biscuits, crushed
40 g (11/2oz) caster sugar

For the filling: 
100 g (31/2oz) plain chocolate, chopped
600 g (1lb 5oz) full-fat cream cheese
225 g (8oz) caster sugar
3 medium eggs
1 tsp. vanilla extract
Finely grated zest of 1/2-1 orange, to taste
2 tbsp. orange liqueur (we used Cointreau), optional

To decorate:
Chocolate truffles
Edible gold glitter, optional

Directions:
1. Preheat oven to 170°C (150°C fan) mark 3. Lightly grease the base and sides of a 20.5cm (8in) round springform tin, then line with baking parchment. Make the base by mixing together the biscuit crumbs, melted butter and sugar until combined. Press into the base of the prepared tin. Bake in the oven for 10min, then remove and lower the oven temperature to 160°C (140°C fan) mark 2 1/2.

2. Meanwhile melt the chocolate in a large heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl does not touch the water). Take off the heat when melted and set aside to cool for 10min.

3. In a separate large bowl, whisk together the cream cheese and sugar until smooth and combined. Gradually whisk in the eggs, followed by the vanilla, orange zest and orange liqueur, if using.

4. Measure 350g (12oz) of the filling into the bowl of melted and cooled chocolate; fold together with a metal spoon. Dollop alternating spoonfuls of the plain and chocolate filling into the prepared tin. Using a knife or skewer, carefully swirl the fillings together (making sure not to touch the biscuit base). Tap the tin down a few times on the surface to help burst any air bubbles, then wrap the outside of the tin well in a few layers of foil (try to make the foil as watertight as you can) - this will help the cheesecake bake without cracks.

5. Sit the wrapped tin in a large roasting tin. Fill the tin with boiling water from the kettle so it comes halfway up the sides of the cake tin. Bake in the oven for 45min, then take the roasting tin out of the oven and leave the wrapped cheesecake to cool in the water.

6. To serve, remove the cheesecake from the tin and transfer to a cake stand or plate (slide off the base paper and unwrap the sides). Decorate with chocolate truffles and edible glitter, if using. Serve in slices.

Recipe: GoodHousekeeping


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