This lovely cheesecake is perfect for a special occasion. Make it the day before, then decorate shortly before serving.
- For the biscuit base
- 75g butter
- 150g digestive biscuits, crushed
- For the filling
- 25g butter
- 110g plain chocolate, broken into pieces
- 1 tbsp cocoa powder
- 2 tbsps Cointreau or brandy
- 1 tbsp powdered gelatine
- 2 tps finely grated orange zest
- 200g cream cheese
- 4 tbsps Splenda granulated sweetener
- 2 eggs, separated
For the biscuit base, melt the butter in a saucepan over a low heat. Stir in the crushed biscuits. Tip into a 20cm loose-bottomed flan tin or dish and press into an even layer. Chill in the refrigerator until firm.
For the filling, put the butter, chocolate pieces, cocoa and Cointreau or brandy into a heatproof bowl. Sit the bowl over a saucepan of simmering water and allow to melt, stirring occasionally to blend. Cool slightly.
Put 75ml of just-boiled water into a bowl or jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 mins, stirring from time to time, until the liquid is perfectly clear.
Beat the cream cheese in a large mixing bowl to soften it, then mix in the orange zest, sweetener and egg yolks. Stir in the cooled chocolate mixture.
Whisk the egg whites in a grease-free bowl until stiff. Use a large metal spoon to fold them into the chocolate mixture, then fold in the gelatine liquid. Pour over the biscuit base and chill until firm – this will take 2–3 hours.
Decorate the cheesecake to your liking. We’ve used whipped cream, chocolate curls and shreds of orange zest.