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Recipe for :

Chocolate Orange Cheesecake
This recipe comes from  which is one of the recipe groups at It was submitted by Bella.


125 g (scant 4 1/2 oz) digestive biscuits (wholewheat biscuits)
60 g (good 2 oz) melted butter or margarine
2 tsp powdered gelatin
250 g (9 oz) soft-stirred Philadelphia cream cheese
1/2 dl (1/4 cup) powdered sugar
150 g (good 5 oz) melted dark chocolate
1 1/4 dl (good 1/2 cup) hazelnut creme, e.g. Nutella
2 tsp grated orange peel
2 tbs Cointreau or Grand Marnier
3 dl (1 1/2 cup) whipping cream, beaten so that peaks have formed
3 dl (1 1/2 cup) whipped cream (yes, the whipped cream should be listed twice!)


Brush a round spring form, diameter 20 cm / 8", with melted butter or oil and dress bottom and sides with baking paper. Finely grind the biscuits in a food processor for 20 seconds. Stir in the fat and blend well. Pour this in the dish and press it out so that it covers the bottom. Leave the dish in the fridge while you make the filling.

Pour 1/2 dl (1/4 cup) water in a small, heat-proof dish. Sprinkle down the gelatin and put in a larger bowl with lots of hot water. Stir until it dissolves. Beat the cream cheese for 3 minutes (use an electric beater). Beat in the powdered sugar. Add the gelatin liquid, chocolate, 1/2 dl (1/4 cup) Nutella, orange peel, and liqueur. Beat for 2 - 3 minutes or until well and evenly blended.

Fold in the "first" whipped cream with a metal spoon. Spread the batter out evenly over the dough bottom layer in the spring form and leave again in the fridge for at least 6 hours. Soften the remaining Nutella with a little of the "second" whipped cream, then stir in the rest and spoon it on top of the cake. Enjoy!

This cheesecake can be kept for up to 3 days in the fridge if it's well covered. Not suitable for freezing.

Serves 6 to 8