Terry’s Chocolate Orange Cheesecake
Orange flavoured buttery biscuit base with chocolate orange cheesecake filling drizzled with melted Terry’s chocolate orange and topped with a whole segment of … you guessed it – Terry’s Chocolate Orange.
You may or may not have noticed by looking at my blog or Instagram feed that I am a little bit of a fan of Terry’s Chocolate Orange…
I know, I’m only human.
Some people see it as a bit of a Christmas thing, but I don’t really understand why. It’s bad enough that we have to limit Cadbury’s Creme Eggs to Easter, what are we supposed to do for the rest of the year?
To show my appreciation for supermarkets stocking Terry’s Chocolate Orange all year round, I’ve been out and bought some and got my whisk on!
With the hot weather over the weekend, I decided to make a cheesecake to cool us down.
I used my standard cheesecake recipe, added orange flavouring to the base, and melted a whole Terry’s Chocolate Orange to mix into the cheesecake, making it orange throughout.
(I would just like to put it out there at this point that I did not even eat any of the segments of chocolate orange, I literally melted the whole thing. Impressed? Me too!)
It’s so easy to make, and quick to prepare. My family have actually said that it’s a new favourite for the majority of them.
I sometimes find chocolatey cheesecakes quite heavy, but the orange definitely tones it down, and I’ve actually had many comments about how light it is – bonus!
It wouldn’t feel right serving up a dessert based around Terry’s Chocolate Orange without having a bit of colouring in there! Ive chosen to colour the cream this time as it’s easier and less can go wrong. You can use white chocolate drizzle and colour it orange, but firstly, it’s a little trickier, and secondly, the melted chocolate orange does nothing but compliment the rest of the cheesecake. Personally, I think it taste better this way.
A springform tin is essential, as if you use a normal cake tin, you will have a nightmare removing the cheesecake, and it won’t look pretty. I’ve linked the kind of tin you need in the “what you’ll need” section below.
Also, just a little side note, if you’re shopping and see Terry’s Chocolate Oranges on offer, just buy them if you think you’ll make this at some point. I could have bought mine from Tesco when I was in there a week or two ago and they were on offer for £1. I didn’t buy them, and ended up getting them from Co op for £3.50 each, so I spent £7 on Terry’s Chocolate Oranges when I could have spent £2.
It is a good job this cheesecake was worth it that’s all I’ll say…
(and yes, it really was!)
If you do make it, be sure to let me know what you think on the comments below!
Here’s how I made my Terry’s Chocolate Orange Cheesecake
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Ingredients (serves 12)
- 400g digestive biscuits
- 200g butter/margarine
- 500ml double cream
- 400g cream cheese
- 150g icing sugar + 2tbsp for decoration
- 2 Terry’s Chocolate Oranges
- Orange food colouring gel
What you’ll need to make this Terry’s Chocolate Orange Cheesecake
Large Drop flower nozzle
1. Firstly, melt the butter/margarine gently in a pan over a low heat on the hob.
2. Secondly, crush the biscuits either in a food processor or with a rolling pin, and stir in the melted butter/margarine with 1tsp orange flavouring.
3. Press the buttery biscuit into the bottom of a spring form tin until the base is fully covered and evened out. Place in the fridge while you go on to the next step.
4. In a mixing bowl, whisk 300ml double cream until stiff peaks form.
5. Add the cream cheese and icing sugar, and whisk until combined.
6. Melt 1 Terrys chocolate orange in a small, glass dish over a pan of water over a low heat on the hob.
7. Once the chocolate orange is fully melted, pour it into the cream and cheese and fold in with a spatula until fully combined.
8. Add the mixture to the springform tin on top of the biscuit base and smooth out with a spatula/spoon/pallet knife.
9. Cover with clingfilm and return to the fridge for 4+ hours or overnight.
1. After your cheesecake has had this time to set, remove from the fridge and remove the outside of the springform tin by undoing the buckle and carefully lifting it away.
2. In a mixing bowl, whisk the other 200ml double cream until stiff peaks form.
3. Add 2 heaped tbsps icing sugar and whisk to combine.
4. Take 12 segments of the second chocolate orange and put to one side. Melt the rest the same way as you did before.
5. Drizzle the melted chocolate orange in side to side motions over the top of the cheesecake. Turn the cheesecake 90 degrees and repeat.
6. Add orange food colouring gel and slowly mix until the colour is even. Keep adding the colouring until you get the colour depth you would like.
7. Place the orange cream in a piping bag with a large drop flower nozzle and pipe 12 swirls evenly spaced out around the outside of the cheesecake
8. Finally, complete by laying the 12 segments of chocolate orange in between the swirls as photographed.
If you liked this Terry’s Chocolate Orange Cheesecake Recipe, you may also like my Terry’s Chocolate Orange Dessert Glass Recipe. Click here to read it.