Crumbed Chocolate Orange Cheesecake

Make sure to press the base mixture firmly up the sides of the tin to stop it crumbling into the filling.

Hands-on time 30min, plus cooling and chilling. Cooking time about 1½hr. Serves 10

FOR THE BASE

100g (3½oz) butter, melted, plus extra to grease 375g (13oz) Bourbon biscuits FOR THE FILLING 600g (1lb 5oz) full-fat cream cheese 225g (8oz) caster sugar 3 medium eggs 1tsp vanilla extract Finely grated zest 1 orange 1tbsp orange liqueur, we used Cointreau 25g (1oz) cocoa powder, sifted FOR THE CHANTILLY CREAM 200ml (7fl oz) double cream 1½tbsp orange liqueur, we used Cointreau 2tsp icing sugar, sifted FOR THE CANDIED ORANGE SLICES 150g (5oz) granulated sugar 1 large unwaxed orange, thinly sliced in rounds

1 mark round sides Preheat with 3. springform Lightly oven baking to grease 170°C parchment. tin and a (150°C 20.5cm line base Whizz fan) (8in) and biscuits crushed in (or a bash food in processor a food bag until with finely a rolling pin). Add melted butter and pulse/mix until combined. Press biscuit mixture into base and sides of lined tin, making sure it comes about 2.5cm (1in) up sides of tin. Press firmly in place with the back of a spoon. Bake for 10min, remove from oven and reduce temperature to 160°C (140°C fan) mark 3.

2 For the filling, using a handheld electric whisk, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, followed by the vanilla, orange zest and orange liqueur.

3 Measure 200g (7oz) of the filling into a separate bowl; mix in cocoa powder. Spoon orange-flavoured filling into biscuit case (still in tin), occasionally dotting around a spoonful of chocolate filling. Use a cutlery knife to gently swirl the fillings together (being careful not to disturb the biscuit base). Bake for 45min, or until just set. Turn off oven; leave to cool inside oven for 1hr with door ajar, then cool completely at room temperature.

4 Meanwhile, make the Chantilly cream: whip double cream, orange liqueur and icing sugar to soft peaks. Cover and chill until needed.

5 For candied orange slices, heat sugar with 250ml (9fl oz) water in a wide pan over low heat, stirring until sugar dissolves. Increase heat to medium-high, bring to boil and add orange slices in a single layer. Bubble for 10min, turning slices halfway through. Reduce heat; simmer gently for 15-20min, turning slices occasionally, until oranges are tender and translucent (and sugar syrup remains clear). Remove slices with a slotted spoon on to a baking sheet lined with baking parchment. Cool.

6 When ready to serve, transfer cheesecake to a cake stand or plate. Top with the Chantilly cream and candied orange slices. Serve. PER SERVING (without candied orange) 643cals, 8g protein, 44g fat (27g saturates), 50g carbs (37g total sugars), 2g fibre GET AHEAD Make cheesecake a day ahead (the filling may pull away from the biscuit case a little). Cool, loosely cover with foil and store at room temperature. Make and chill Chantilly cream up to 4hr ahead. Make candied orange slices up to 2hr ahead. Complete recipe to serve.