Lindt Double Chocolate Orange Cheesecake

Nothing soothes the soul like a slice of unctuous cheesecake. The tang of orange, replete with creamy swirls of Lindt Chocolate make this decadent treat the perfect end to any meal. Serve drizzled with melted Lindt Chocolate for the ultimate luxury.

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cheesecake, no bake dessert, festive recipes, fall desserts, thanksgiving dessert

Yield: 10-12

Author: Suze Morrison

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Lindt Chocolate Orange Cheesecake

Prep time: 30 MinCook time: 5 MinInactive time: 4 HourTotal time: 4 H & 35 M

Nothing soothes the soul like a slice of unctuous cheesecake. The tang of orange, replete with creamy swirls of Lindt Chocolate make this decadent treat the perfect end to any meal. Serve drizzled with melted Lindt Chocolate for the ultimate luxury.

Ingredients

For the Crust

• 250g Ginger Snap Biscuits, ground finely
• ¼ tsp Fine salt
• 100g Unsalted Butter, melted.

For the Filling

• 300ml Whipping Cream
• 680g Full Fat Cream Cheese
• 100g Caster Sugar
• ½ Orange, zest, and juice
• 60g Sour Cream
• 1tsp Vanilla Extract
• 50g Lindt 70% Cocoa Chocolate, melted.
• 50g Lindt Milk Chocolate, melted.

Instructions

1. Grease and line an 8” spring form pan with non-stick paper and set aside. Mix the biscuit crumbs with the melted butter and salt and use to pack into the base and up the sides of your prepared pan. It helps to use a glass to smooth the edges. Pop in the freezer while you make the filling.
2. Add the cream cheese, caster sugar, orange zest & juice and sour cream and beat until smooth. In a separate bowl, whisk the cream to stiff peaks. Working in 3 batches, gently fold the whipped cream into the cheesecake filling, trying hard not to deflate the mixture too much.
3. Pour into your prepared crust and give it a gentle tap to release any air bubbles.
4. Taking alternate spoonful’s of each melted chocolate, swirl over the top if the cheesecake. Using a skewer, swirl the chocolate down towards the base, penetrating the filling and making a pattern on the top. Take care not to swirl too much otherwise you will ned up with a homogenous brown mixture.
5. Set the cheesecake in the fridge for at least 6 hours, or overnight, to set.
6. Once set, use a knife to loosen the cheesecake from the pan. Serve in slices with extra melted chocolate if liked.

https://gourmetglow.co.uk/recipes/lindt-chocolate-orange-cheesecake