For the chocolate orange cheesecake
For the white chocolate orange cheesecake
Make the biscuit base
Line the base of an 18cm round loose-bottomed tin with greaseproof paper or a reusable baking liner.
Crush the digestive biscuits (100g). Melt your butter (40g) and mix it with the crushed biscuits. Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
Make the chocolate orange cheesecake mixture
Melt the milk chocolate (175g). I melt mine in a saucepan over a very low heat, but you can also use a bain marie or the microwave in 20-second bursts if you prefer. Set aside to cool.
Beat together the cream cheese (250g) and caster sugar (120g).
In a different bowl whisk the double cream (150ml) until it forms soft peaks. Slowly add the melted chocolate and beat in. Sift in the cocoa powder (20g) and mix well until combined. Add the cream cheese mixture and orange extract (1 tsp) and fold together until everything is fully combined.
Remove the tin from the fridge and add the cheesecake mixture. Use a small palette knife or the back of a spoon to smooth the top (you'll need to push it down to avoid air bubbles before smoothing).
Refrigerate the cheesecake.
Make the white chocolate cheesecake mixture
Melt the white chocolate (35g). Set aside to cool.
Beat together the cream cheese (50g) and caster sugar (25g).
In a different bowl whisk the double cream (30ml) until it forms soft peaks. Slowly add the melted white chocolate and beat in. Add the cream cheese mixture and orange extract (¼ tsp) and fold together until everything is fully combined.
Decorate the cheesecake
Remove the cheesecake from the fridge. Fit a piping bag with a large star nozzle. Add the white chocolate orange cheesecake mixture into the piping bag. Pipe 8 swirls around the edge of the cheesecake.
Refrigerate to allow the cheesecake to set (I allow at least 2 hours, but it can be refrigerated for longer).
Just before serving, add a slice of chocolate orange on top of each swirl of white chocolate cheesecake. Then add some orange sprinkles.
In the instructions above I've completely split the making of the milk chocolate and white chocolate cheesecake fillings. However, to save time (and washing up), you can whip all of the cream and beat together all of the cream cheese and sugar needed for both parts and then split them into separate bowls to add the chocolate.
If you would like to do it like this instead then 159g of your whipped cream goes with the milk chocolate and 32g goes with the white chocolate. 185g of the cream cheese and sugar mixture goes with the milk chocolate and 75g goes with the white chocolate.
Calories: 561kcal | Carbohydrates: 46.4g | Protein: 6.1g | Fat: 39.2g | Saturated Fat: 23.7g | Sodium: 193.1mg | Fiber: 1.3g | Sugar: 39.9g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.