As everybody knows, the combination between orange and chocolate is great.
Here in Sicily, the oranges’ period is running out, and you can buy them almost for free.
My husband loves buying fruit from street vendors: he makes very good business, it is true, but only buying huge quantities of fruits!!! I gave in to his fixation and I stopped explaining him that we are only two people eating them at home (my daughter still doesn’t appreciate citrus fruit): therefore, it is quite difficult to eat almost 10 kg of oranges before they go to waste. This is one of the reasons I often use oranges in my desserts 😉
Last Sunday, this delicious Chocolate Orange Cheesecake was a true success with my family!
Chocolate Orange Cheesecake
For the base:
250 gr of biscuits
100 gr butter
For the cream:
300 gr of cream cheese (like Philadelphia)
250 ml of double cream
12 gr gelatin leaves
100 gr sugar
For the ganache:
100 gr of dark chocolate
100 ml of double cream
First of all, prepare the cake mould as described here.
In a blender, reduce the biscuits into flour.
In a small saucepan or microwave, melt the butter, then add it to the biscuits and mix well.
Cover the base of the mould with the biscuit crumbs leaving the edges a little bit higher.
Chill in the refrigerator for at least 30 minutes.
Squeeze the oranges and filter the juice.
In a bowl soak the gelatin for 10 minutes with 5-6 tablespoons of orange juice.
Whip the cream with the sugar, then add the cheese and keep whisking.
Add the orange juice without the jelly.
In a small saucepan over low heat, melt the gelatin in orange juice, mixing constantly then add to the cream mixture.
Pour the cream mixture on the biscuit base and allow to set for at least 3 hours.
Melt the chocolate with the cream in a double boiler or microwave, work with a whisk and let cool slightly, then pour on the cake and put back in the refrigerator for 2 hours.
If you want your cheesecake to be harder, place it in the freezer for 30 minutes before serving.
Decorate with orange peel and serve.