This Chocolate Orange No-Bake Cheesecake is rich, creamy and indulgent!
Oh man, you wouldn’t believe how quickly this cheesecake was demolished by out little family of four.
It’s quite a rich dessert, so I think you could easily get 12 servings out of it.
I made it on a Friday and it was gone by Saturday night. A slice after tea, a slice with a cup of tea, a slice in front of the TV later…….
It’s no wonder I seem to spend two weeks of any month putting on five pounds, and the other two weeks losing them again!
Some experts recommend that bloggers should find a niche such as gluten free foods or Slimming World dinners or sous vide recipes, and then stick to it.
I just can ‘t see how that’s ever going to happen for me. I love all kinds of food, and I want to experiment and share everything!
Please don’t run screaming from my indecisiveness!!
So it’s May!
Gracey starts her SATs tests next week (she’s not stressed at all at the moment, I’m praying it stays that way).
Chris has only got 5 weeks left in a real job before we try to make this Kitchen Sanctuary thing work as an actual business that will pay the mortgage (scared and excited in equal measure).
And Lewis? well he has a wobbly tooth, so that’s quite a big deal too.
I’m sticking to my usual sweet tooth and exercise battle. I made an Orange and Almond cake today (on the blog soon!), then power walked around the park with my friend, followed by a quick game of footy with Lewis.
Hopefully we’ll make the cake last a little longer than the Chocolate orange cheesecake!!
- 28 (2packs) Oreo cookies - including the filing, broken into rough pieces
- 100g (1/3 cup plus 2 tsp) unsalted butter, melted
- Cheesecake Filling:
- 210ml (1 cup minus 2 tbsp) double/heavy cream
- 350g (12.3 oz) full-fat cream cheese
- 115g (1 cup) confectioners’ sugar
- 1 tsp orange extract (or replace with the zest of two oranges if you prefer)
- ¼ tsp orange food colouring gel (optional)
- Chocolate Ganache:
- 160ml (2/3 cup) double (heavy) cream
- 100g (3.5 oz) milk chocolate, chopped into chunks
- 75g (2/6oz) dark (semi-sweet) chocolate, chopped into chunks
- 4 heaped tbsp candied citrus peel, chopped if it comes in large pieces
- Place the Oreos in a food processer and pulse until they turn to coarse crumbs. Stir in the melted butter and then spoon into a 20cm/8-inch spring-form baking tin with removable base. Use a measuring cup to firmly and evenly squash the crumbs into the base and up the sides of the tin. Use a teaspoon to level the top of the cheesecake sides. Place in the fridge to chill for 30 minutes.
- Place the cream in a large bowl and whisk until soft peaks form. Add the cream cheese, confectioners’ sugar, orange extract and food colouring (if using). Whisk until smooth.
- Take the base out of the fridge and spoon the orange cheesecake mixture into it. Place back in the fridge whilst you prepare the ganache.
- Heat the cream in a pan until just simmering (don’t let it boil). Turn off the heat and add in the milk and dark chocolate. Place a lid on the pan and leave for 10 minutes. After 10 minutes, remove the lid and stir the cream mixture. The chocolate should have melted, and the mixture will come together into a smooth, thick sauce. Leave to cool for 10-15 minutes, then stir again.
- Take the cheesecake out of the fridge and pour or spoon the ganache all over the top. Place back in the fridge for 10 minutes.
- After 10 minutes, remove the cheesecake from the baking tin and place on a plate. Arrange the citrus peel over the top of the cheesecake.
- Serve immediately, or refrigerate until ready to serve.