Seville orange & chocolate cheesecake

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.