Chocolate and orange cheesecake

Name: Chocolate and orange cheesecake
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 6 - 8
Ingredients: 2 large oranges; 3 eggs; 125 g (4oz) caster sugar; 3 x 200 g tubs full-fat soft cheese; 6 tbsp. crème fraîche or thick Greek yogurt; 125 mL (4 fl oz) dark chocolate; orange segments, chocolate curls and strips of deep-fried orange peel (optional) to decorate; icing sugar to dust

This triple-tested chocolate and orange cheesecake makes for a delicious Summery treat.

By The Good Housekeeping Cookery TeamPublished: 28 July 1996

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Yields:

6 - 8

Prep Time:

35 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 45 mins

Ingredients

2 large oranges
3 eggs
125 g (4oz) caster sugar
3 x 200 g tubs full-fat soft cheese
6 Tbsp. crème fraîche or thick Greek yogurt
125 ml (4 fl oz) dark chocolate
orange segments, chocolate curls and strips of deep-fried orange peel (optional) to decorate
icing sugar to dust

Directions

1. Step 1
  Grate the rind of the oranges. Base-line a 23cm (9in) spring-release tin with nonstick baking parchment.
2. Step 2
  Separate the eggs. Beat the egg yolks with 50g (2oz) sugar until pale in colour and thick. Add the full-fat soft cheese and crème fraîche or Greek yogurt and beat until smooth.
3. Step 3
  Melt the chocolate in a large bowl over a saucepan of simmering water (see tips). Add one-third of the cheese mixture to the chocolate, mix until smooth and put to one side.
4. Step 4
  Add the grated orange rind to the remaining cheese mixture.
5. Step 5
  Whisk the egg whites until stiff and then gradually whisk in the remaining sugar until the mixture is stiff and shiny.
6. Step 6
  Fold one third of the egg whites into the chocolate mixture, spoon into the prepared spring release tin and smooth the top. Fold the remaining egg whites into the orange mixture, spoon on top of the chocolate mixture and level the top.
7. Step 7
  Bake at 180°C (350°F) mark 4 for 55-60min or until the centre is just firm to the touch. Turn off the oven and allow the cheesecake to cool in the oven.
8. Step 8
  Unmould the cheesecake. Decorate with orange segments, chocolate curls and strips of deep-fried orange peel, if using (see tips). Dust with icing sugar.
  
  To freeze ahead: Complete to the end of step 6. Wrap and freeze.
  
  To use: Bake from frozen for 1hr-1hr 10min, then complete as above.
  
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Cook's tips

• If you are in a hurry, chocolate can be melted in the microwave on the defrost setting. (It will take about 21/2min in a 650w oven.)

• For the deep-fried orange peel, pare the rind thinly and deep-fry in a small amount of hot oil until crisp; drain on absorbent paper. Leave to cool then use as required.

Per Serving:

Calories: 470

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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