Psychedelic chocolate and orange cheesecake

Psychedelic chocolate and orange cheesecake 1

Cheesecake is one of my all-time favourites. I first learnt to make it as a teenager. It was kind of a novelty at the time (suddenly I’m feeling quite old) and seemed quite cool because it was from the US. The only problem is that you couldn’t find Philadelphia cream cheese in French supermarkets at the time (in the 90s I mean, not in the 19th century. I’m not that old). There were however some equivalents that did the trick and allowed me to experiment with various flavours. For this cheesecake, I’ve chosen chocolate and orange, a classic and brilliant combination. I’ll explain the ‘psychedelic’ pattern, which started as a mistake, later in the recipe below.

Psychedelic chocolate and orange cheesecake 2

Psychedelic chocolate and orange cheesecake 3
For the recipe, you need:

Psychedelic chocolate and orange cheesecake

Prep time: 40 minutes

Cooking time: 50 minutes

Serves: 8

INGREDIENTS

  • butter (for greasing)
  • 150g crunchy biscuits (Hobnobs, for example)
  • 75g unsalted butter
  • 100g dark chocolate
  • 500g cream cheese (Philadelphia, for example)
  • 150g caster sugar
  • 3 tsp orange extract
  • 2 eggs

INSTRUCTIONS

    To make the biscuit base
  1. Grease a 20 cm-sandwich tin, with a removable bottom, with a little bit of melted butter. Place in the fridge for at least 30 minutes.
  2. In the meantime, reduce your biscuits to a fine dust either using a food processor or by placing them in plastic bag and crushing them with a rolling pin.
  3. Melt the 75 g of butter either in the microwave (30 seconds will do) or in a saucepan and mix it together with the crushed biscuits in a bowl until well combined. Using a metal spoon, spread and then press the mixture down at the bottom of the tin.
  4. To make the cheesecake mixture
  5. Preheat the oven to 160 °C.
  6. Break your chocolate into little bits and either melt it in the oven for about 2 minutes or use the bain-marie technique (by placing a heat-proof bowl over a pan of simmering water).
  7. Meanwhile, using an electric beater or whisk, beat your cream cheese in a bowl for a couple of minutes until smooth. Add the sugar and beat further before adding the eggs one by one. Mix well until the mixture becomes airy.
  8. Pour half the mixture in another bowl and fold in the melted chocolate. Add the orange extract to the other half of the cream cheese mixture.
  9. Using a tablespoon or piping bag, place a dollop of the orange mixture at the centre of your biscuit base. With a another tablespoon or piping bag, put a dollop of the chocolate mixture on top of the first one. Repeat this operation until you've run out of mixtures. Each further dollop should force the ones underneath to spread out over the base.
  10. Place in the oven for 45 to 50 minutes. Once cooked, leave it to rest in the switched-off oven before placing it in the fridge for at least two hours.

Notes

I must confess something...the psychedelic pattern was a lucky mistake. I was actually trying to achieve regular circles which means that when you cut your cake, you would get a 'zebra' effect. If you're precise enough (unlike me), this can be achieved (please share your pictures if you have any). I made a quick red berry coulis to serve it with (by cooking frozen red fruit in a saucepan for a few minutes with icing sugar before passing them through a sieve).

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