Ingredients
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300 g dark chocolate digestives
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80 g butter melted
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500 g milk chocolate finely chopped
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300 ml double cream
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100 ml Tia Maria
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300 g cream cheese
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200 ml double cream
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1 tsp vanilla extract
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1 orange zested
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50 g icing sugar
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Cocoa powder to serve
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Crushed coffee beans to serve
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Line the base of a 23cm springform cake tin with baking parchment.
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Crush the biscuits as finely as possible in a food bag using a rolling pin, or in a food processor, and mix with the melted butter.
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Tip into the tin, pressing down to flatten and set aside in the fridge.
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For the chocolate layer, tip the chocolate, cream and Tia Maria into a bowl and melt over a pan of simmering water.
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Once melted, quickly stir together and pour over the biscuit base, then chill in the fridge for at least 3 hrs, or until set.
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When the chocolate layer is set, beat the cream cheese, double cream, vanilla, orange and sugar together, then spread and swirl the mix evenly over the chocolate layer.
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Put the cake back in the fridge for a couple of hours or overnight. Can be made up to two days in advance and kept covered in the fridge.
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To serve, remove from the fridge, sieve over the cocoa powder and sprinkle over the crushed coffee beans.
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Run a knife around the edge of the cheesecake and release from the tin and serve.
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For a neater finish, blowtorch the outside of the tin to release the sides.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.