recipes
Chocolate, orange and biscoff cheesecake
2023-03-09
Ingredients
For the base
- 1 x 250g packet biscoff biscuits, crushed
- 100g melted butter
- 1 tsp cinnamon
For the filling
- 1 jar biscoff spread, warmed
- 250g ricotta cheese (Hanini)
- 400g cream cheese (Emborg)
- Finely grated zest 1 orange
To decorate
- 100g melted dark chocolate (Novi)
- 75ml double cream (Elmlea)
- 8 extra biscoff biscuits
- Extra orange zest to decorate
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Method
For the base, mix together the crushed biscuits, butter and cinnamon and press into the base of a spring form cake tin. For the filling, blitz together the ricotta, cream cheese, biscoff spread and orange zest in a food processor. Spread into the cake tin over the biscuits, even out and chill for 2 hours. Meanwhile, mix together the cream and melted chocolate. When the cheesecake is set, remove from the tin and place onto a serving board. Pour over the chocolate ganache and decorate with the extra biscoff biscuits.
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