Select Page

You probably won’t believe me given that my first two blogs are both desserts, but the truth is I don’t have much of a sweet tooth. However, I made this dessert at the weekend for an early Christmas party and given my friends and family’s reaction, I felt I had to share it.

Last week I spent age’s umming and ahhing about how I could incorporate Terry’s Chocolate Orange into a dessert. A few years back, I made a Terry’s Chocolate Orange cake and wanted to tackle something different but equally as delicious. The end verdict was a cheesecake, because let’s face it, EVERYONE loves cheesecake. I warn you now – you will put on weight just by thinking about this dessert. If you don’t fancy going up an extra belt notch this Christmas, then do not make it.

Once made, the hardest task was pairing a beer with such a big, overpowering dessert. After much deliberation I decided to go simple . . . While a big heavy stout seemed like the obvious choice, it was just too much. So, I have gone for a nice understated pairing, opting for our Bavarain style Helles, Lukas. At 4.2%, its subtle malt flavours complement the biscuit base and its spritzy carbonation cuts though the fattiness of the cream cheese topping perfectly.

 

I hope you all enjoy a nice over-indulgent Christmas!

INGREDIENTS

  • 150g unsalted butter
  • 300g Digestive biscuits
  • 550g full-fat cream cheese
  • 80g icing sugar
  • 600g double cream
  • 2 x Terry’s Chocolate Orange (plus one more if you want to decorate the top of you cheesecake)

METHOD

  • Blend biscuits in food processor, or do it the good old fashioned way and break them by bashing them with a rolling pin.
  • Melt butter and combine with finely broken biscuits. Push biscuit and butter into base of tin (20cm cheesecake tin). I line it with baking parchment leaving extra over the side to get it easily out of the tin when done.
  • Leave base in the fridge for at least an hour.
  • Melt the Terry’s Chocolate Orange. You can do this by putting it in a bowl in the microwave. Be careful not to burn your chocolate, it melts very swiftly in the microwave. Alternatively you can melt it in a bowl over a simmering pan. Once melted leave unrefrigerated until later.
  • Using an electric whisk, whisk the cream (this can take a while, persevere).
  • In a separate bowl, whisk the cream cheese and icing sugar.
  • Now fold all three mixtures together; cream cheese, whipped cream & melted chocolate.
  • Evenly pour the mixture over the base and leave to chill in the fridge overnight.
  • To decorate, melt the final Terry’s Chocolate Orange and use a fork to pick up the mixture and lightly pour across the cake. See picture for inspiration.