Terrys Chocolate Orange Cheesecake Recipes
MY GLUTEN FREE CHOCOLATE ORANGE CHEESECAKE RECIPE (NO-BAKE)
My BEST EVER gluten free chocolate orange cheesecake recipe is finally here! It's no-bake, easy to make and tastes awesome.
Provided by Becky Excell
Categories Everything & Anything Else
Time 12h30m
Number Of Ingredients 11
Steps:
- Crush your gluten free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits. Alternatively you can place them in a food processor and blitz, but don't over blitz them into a fine dust!!
- Melt your butter - I do this in the microwave.
- Pour your melted margarine/butter into your crushed biscuits and mix together in a bowl.
- Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly.
- Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
- Melt your milk chocolate either in short bursts in the microwave (don't let it burn!) or over a bain marie. Leave to cool.
- To make your cheesecake filling mix together your mascarpone (or cream cheese), icing sugar and orange extract. I use my standing mixer to do this on a low/medium setting for only about 10-20 seconds. You could use an electric hand mixer too.
- Add in the cooled liquid milk chocolate and mix briefly but mix enough to ensure it's smooth.
- Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!) It should end up being a nice, fairly thick mixture you can spoon - NOT a pourable consistency.
- Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.
- To decorate, remove the cheesecake from it's tin and drizzle with slightly cooled melted chocolate, chocolate orange segments (see how to make your own gluten free ones at home below) and orange zest.
- Keep refrigerated until serving if you have any leftovers. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 543 kcal, Carbohydrate 41 g, Protein 6 g, Fat 40 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 87 mg, Sodium 255 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 13 g
TERRY'S CHOCOLATE ORANGE CHEESECAKE
A deliciously creamy Terry's chocolate orange cheesecake recipe made with a buttery biscuit base and decorated with fresh whipped cream and mini Terry's chocolate orange cheesecake. A creamy no bake cheesecake recipe will make your taste buds burst with chocolate orange flavour.
Provided by Sadia Halimah Aziz
Categories Dessert
Time 6h20m
Number Of Ingredients 11
Steps:
- Blitz the Hobnobs (or your preferred biscuit) for the biscuit base until fine crumbs form
- Melt the butter and stir until well combined before transferring into an 8-inch//20cm springform pan and pressing down firmly to form an even biscuit base then leave the biscuit base to set the refrigerator whilst the filling is being prepared
- Melt the Terry's chocolate orange in the microwave in 30 second bursts until completely melted then set aside to allow to cool partially
- In a large bowl add the cream cheese, icing sugar and vanilla extract then whisk until combined and thickened, ensuring that you do not over-whip
- Add the double cream and the cooled melted chocolate and whisk until medium peaks form - medium peaks have formed when the cream can form peaks that hold their shape well when the whisk is lifted but have a slightly curled top
- Transferring the filling to the top of the biscuit base and use an offset spatula to create a smooth and even base
- Allow the cheesecake to set for at least 6 hours or preferably overnight
- Once the cheesecake has set prepare the whipped cream by adding the double cream, icing sugar and vanilla extract to a cold bowl and whisk until stiff peaks are about to form
- Transfer the whipped creaminto a piping bag with a star nozzle then pipe around the cheesecake and top each star with a mini-Terry's chocolate orange segment before grating some chocolate and sprinkling on top
- Your Terry's chocolate orange cheesecake is ready!
Nutrition Facts : Calories 518 kcal, ServingSize 1 serving
CHOCOLATE ORANGE CHEESECAKE
A Terry's chocolate orange cheesecake
Provided by connorrouse
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Put the Hobnobs in a bowl and crush with the end of a rolling pin until the Hobnobs are like breadcrumbs.
- Melt the butter in a heatproof bowl for 30 seconds. Add the crushed hobnobs to the butter and mix well.
- Add the biscuit mix into a big glass dish or 3 small tins and leave in the fridge for 30-40 mins.
- Whisk the philadelphia and icing sugar together in a mixing bowl.
- In a separate mixing bowl use an electric whisk to whisk the double cream till it peaks.
- Melt 160g of the chocolate orange by putting it into a heatproof bowl and then into the microwave for 30 seconds.
- Stir the melted chocolate into the whipped cream and then add this to philadelphia and Icing and whisk.
- With rest of the chocolate orange grate on top of the mixture or place the segments in the middle.
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- Line the base and sides of an ungreased deep, 20cm diameter loose-based round tin with baking paper (secure the paper in place with a paperclip) and clear a space in your fridge
- For the base, bash the bourbon biscuits to crumbs with a rolling pin (putting them inside a sturdy food bag cuts down on the mess) or pulse in a food processor. Melt the butter and sugar together in a pan, then mix well with the crumbs. Press into the base of the tin and chill while you make the filling.
- Soak the gelatine sheets in a bowl of cold water. Zest the orange and reserve half the zest, covered, for decorating. Put the other half in a small pan with 2 tablespoons of squeezed orange juice, the sugar and half the cream. Heat gently until just steaming. Remove from the heat then squeeze the excess water from the gelatine sheets and add them to the hot cream. Stir through, then mix with the rest of the cream in a jug and cool to room temperature.
- Set aside 12 of the best chocolate-orange segments for decoration. Roughly chop the rest and place in a heatproof bowl with the dark chocolate and leave to melt over a pan of barely simmering water for 10-15 minutes. Take the bowl off the heat; it will still look lumpy but just give it a quick whisk and it will become smooth. Leave to cool.
TERRY'S CHOCOLATE ORANGE CHEESECAKE RECIPE
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Occupation Senior Entertainment & Lifestyle WriterEstimated Reading Time 2 minsAuthor Dusty Baxter-Wright
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- Line the base and sides of a 20.5cm (8”) round springform cake tin with baking parchment.
- Make the base: whiz the biscuits in a food processor until they resemble breadcrumbs (alternatively put them in a sealed plastic bag and crush them with a rolling pin).
- Melt the chocolate orange slowly in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water.
- Beat together the cream cheese, icing sugar until smooth. Add double cream and continue to beat until smooth and fully combined.
- Tip the melted chocolate into the cream cheese mixture, folding to combine and marble, then tip into the tin and spread to level. Chill for at least 6 hours.
- Set aside 12 Chocolate Orange Minis then melt the remainder in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water.
- Remove the cheesecake from the tin and peel away parchment. Dot the melted chocolate over the cake and create swirls with the back of a teaspoon. Sprinkle the orange zest over the cake then decorate the edge with 12 piped cream swirls each topped with a Chocolate Orange Mini.
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- Grease and line the bottom of a 20cm (8 inch) springform tin. Crush the cookies into fine crumbs. The easiest way to do this is in a food processor, but you can also crush them by placing them in a sturdy plastic bag and bashing them with a rolling pin. Place the crumbs into a bowl, and add the melted butter. Stir together until the crumbs are evenly coated with the butter, and then spoon into the pre-prepared tin. Press the crumb mixture right up to the edges of the tin using the back of a spoon, and level out the top, pressing down to make sure it is nice and compact. Place the tin in the freezer to set whilst you make the topping.
- Break the orange chocolate up into pieces and place in a microwave-safe bowl. Melt in the microwave (stirring every 20 seconds) or over a pan of boiling water, until completely melted. Place in the fridge to cool slightly.
- To make the cheesecake topping, place the mascarpone cheese, cream cheese, sifted icing sugar, cocoa powder, and vanilla extract into a large bowl (or the bowl of your stand mixer fitted with the balloon whisk attachment). Beat until smooth. Add the slightly cooled melted chocolate to the bowl and mix well.
- In a medium bowl, whisk the double cream until stiff peaks are just about formed. Add the cream to the cheesecake mix, folding in gently to avoid knocking the air out of the whipped cream, until completely incorporated.
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- Gently melt the 2 Terry's Chocolate Oranges in a glass bowl over a pan of boiling water. Stir until smooth and then put to one side and allow to cool for 5 minutes while you get on with the next step.
- Combine the whipped double cream, cream cheese, icing sugar, lemon juice and orange essence (if using). Fold in gently until fully combined. Add the cooled melted Chocolate Oranges and stir thoroughly.
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- Make the biscuit base - Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges. Chill in the fridge for at least 1 hour.
- Make the cheesecake filling - Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
- Using a stand mixer with the paddle attachment, beat the icing sugar, cream cheese and double cream together. Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk.
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- Carefully melt your chocolate orange chocolate. I do this in the microwave in short 15 second bursts, stiring well each time until smooth.
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- Start with the biscuit base. Whiz up the biscuits into crumbs using a food processor (or bash with a rolling pin in a bowl or a freezer bag) add the melted dairy free butter to the crumbs and mix together
- Press the mixture into the bottom of a 23cm springform tin using the back of a spoon. Put it in the fridge to set
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Ratings 8Category Dessert, Pudding, Sweet TreatsCuisine British, English, InternationalTotal Time 2 hrs
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- Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).
- Melt the butter gently in the microwave in short bursts or in a pan and then take off the heat so it doesn't burn.
- Crush the shortbread biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
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- Use a food processor to whizz up the digestive biscuits into crumbs. Or put them in a food bag and smash with a rolling pin. Then put into a mixing bowl
- Add the melted butter to the biscuit crumbs and mix together, then press them into the bottom of a 23cm springform tin until compact and an even layer. Put it in the fridge for 30 minutes
- To make the filling use an electric hand mixer or a food mixer with a whisk attachment to mix together the full fat cream cheese, icing sugar, cocoa powder and orange extract until smooth
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