Chocolate & Orange Baked Cheesecake Recipe
From Nestlé® you will need
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
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.
Well Done!
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