From Nestlé® you will need

Nestlé® Sweetened Condensed Milk 370g

Nestlé® Sweetened Condensed Milk 370g

From the kitchen you will need

  • For the crust:
  • Digestive Biscuits (crushed) 350 g
  • Butter (unsalted, melted) 175 g
  • Cocoa Powder 18 g
  • For the filling:
  • Nestlé® Sweetened Condensed Milk 397g 1 tin
  • Cream Cheese 180 g
  • Dark Chocolate 175 g
  • Cocoa Powder 15 g
  • Eggs 3 pieces
  • Cream (35%) 240 ml
  • Orange Juice 240 ml
  • Vanilla Extract 1 teaspoon
  • For the topping:
  • Cream (35%) 350 ml
  • Orange Juice 25 ml
  • Vanilla Extract ½ teaspoon
  • Orange Zest (optional) 1 teaspoon
  • Pistachios (optional, for garnish) -
  • Orange Wedges (for garnish) -

Step by Step

Step
1

  • Combine biscuit crumbs and melted butter in a bowl.
  • Rub the ingredients together to form dough. Press dough over the base of a 24 cm lose-bottom spring form pan. Chill for half an hour.

Step
2

  • Melt chocolate in a bowl over hot water. Set aside. Preheat the oven to a 160°C.
  • Beat the cream cheese, cocoa powder, vanilla and Nestlé® Sweetened Condensed Milk using a hand mixer for 3 minutes or until the mixture becomes smooth.
  • Add the eggs one by one and beat on low speed until well combined. Add melted chocolate with constant stirring then add the fresh cream and orange juice.

Step
3

  • Pour the mixture over the prepared base and bake in a preheated oven at 160°C for 1 hour or until firm by touching the surface. Cool for 15 minutes.
  • Run a sharp knife around the sides of the springform pan to loosen the cake’s edges. Allow cheesecake to cool in the fridge for 2 hoursat least overnight.
  • Meanwhile, whip the cream with theorange juice, vanilla and zest (if using) in a bowl with hand mixer for 5-6 minutes or until cream is stiff.
  • Remove from tin and spread the prepared cream on top and sprinkle with crushed pistachio and orange wedges for decoration.

From Nestlé® you will need

Nestlé® Sweetened Condensed Milk 370g

Nestlé® Sweetened Condensed Milk 370g

From the kitchen you will need

  • For the crust:
  • Digestive Biscuits (crushed) 350 g
  • Butter (unsalted, melted) 175 g
  • Cocoa Powder 18 g
  • For the filling:
  • Nestlé® Sweetened Condensed Milk 397g 1 tin
  • Cream Cheese 180 g
  • Dark Chocolate 175 g
  • Cocoa Powder 15 g
  • Eggs 3 pieces
  • Cream (35%) 240 ml
  • Orange Juice 240 ml
  • Vanilla Extract 1 teaspoon
  • For the topping:
  • Cream (35%) 350 ml
  • Orange Juice 25 ml
  • Vanilla Extract ½ teaspoon
  • Orange Zest (optional) 1 teaspoon
  • Pistachios (optional, for garnish) -
  • Orange Wedges (for garnish) -

Step by Step

Step
1

  • Combine biscuit crumbs and melted butter in a bowl.
  • Rub the ingredients together to form dough. Press dough over the base of a 24 cm lose-bottom spring form pan. Chill for half an hour.

Step
2

  • Melt chocolate in a bowl over hot water. Set aside. Preheat the oven to a 160°C.
  • Beat the cream cheese, cocoa powder, vanilla and Nestlé® Sweetened Condensed Milk using a hand mixer for 3 minutes or until the mixture becomes smooth.
  • Add the eggs one by one and beat on low speed until well combined. Add melted chocolate with constant stirring then add the fresh cream and orange juice.

Step
3

  • Pour the mixture over the prepared base and bake in a preheated oven at 160°C for 1 hour or until firm by touching the surface. Cool for 15 minutes.
  • Run a sharp knife around the sides of the springform pan to loosen the cake’s edges. Allow cheesecake to cool in the fridge for 2 hoursat least overnight.
  • Meanwhile, whip the cream with theorange juice, vanilla and zest (if using) in a bowl with hand mixer for 5-6 minutes or until cream is stiff.
  • Remove from tin and spread the prepared cream on top and sprinkle with crushed pistachio and orange wedges for decoration.

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