Seville orange & chocolate cheesecake

Name: Seville orange & chocolate cheesecake
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Ingredients: 350 g soft cheese, at room temperature; 100 g caster sugar; 2 Seville Oranges (scrubbed), zest of all, juice of 1 (about 80ml); 80 g unsalted butter; 200 g ginger nut biscuits; 300 g dark chocolate (70% cocoa solids); 150 ml double cream

Sharp Sevilles make a luscious pairing with dark chocolate in this no-bake cheesecake.

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Serves10 10-12
CourseDessert
Prepare20 mins
Cook5 mins
Total time25 mins
Pluschilling time

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350g soft cheese, at room temperature
100g caster sugar
2 Seville Oranges (scrubbed), zest of all, juice of 1 (about 80ml)
80g unsalted butter
200g ginger nut biscuits
300g dark chocolate (70% cocoa solids)
150ml double cream

In a bowl, use a balloon whisk to mix the soft cheese, sugar, juice, ½ of the orange zest and a pinch of salt, then set aside at room temperature. Grease and line the base and sides of a 20cm springform cake tin with baking parchment. Melt the butter in a pan over a low heat. Put the biscuits in a food processor and whizz to fine crumbs, then stir into the melted butter. Press the mixture into the base of the tin and a little up the sides. Chill until needed.
Break the chocolate into a heatproof bowl and set over a pan of barely simmering water, stirring occasionally, until melted. Cool until almost at room temperature, but still liquid. In a large bowl, whisk the cream until it forms soft peaks, then fold in the cooled chocolate. Fold in the soft cheese mixture with a pinch of salt until combined. Spoon on top of the chilled biscuit base, spreading it out with a spatula. Chill for at least 2 hours (or overnight).
To serve, carefully remove the cheesecake from the tin. Scatter over the remaining zest, plus a pinch of sea salt flakes if you like.

Typical values per serving when made using specific products in recipe