CHOCOLATE ORANGE CHEESECAKE
INGREDIENTS For the base: 1 bag (135g) Rhythm 108 double chocolate hazelnut biscuits; 65g vegan butter – melted For the filling: 250ml vegan double cream; 200g vegan cream cheese; 20g cocoa powder; 40g icing sugar; 1 bar (100g) Rhythm 108 dark cocoa orange chocolate For decoration: 20g cocoa powder
METHOD
1. Start with the base. Line a 20cm loose bottom cake tin with a circle of parchment paper. If you don’t have a loose bottom tin, you can place two strips of parchment paper over hanging the cake tin for easy release. 2. Melt the vegan butter in a small bowl in the microwave or in a pan over a low heat. 3. Crush the biscuits into a fine crumb. 4. Mix the butter with the biscuit crumb until fully combined. Tip the mixture into the cake tin and press down until there is a flat, even layer of biscuit along the base. 5. Place in the freezer while you make the filling 6. Place the cream cheese in the bowl of a stand mixer (if using) or a large mixing bowl if using a hand whisk. Whisk on a medium high speed until smooth and there are no lumps. 7. Pour in the cream and mix on low to start, then increase the speed until the mixture is light and fluffy but thick. 8. Sift in the cocoa powder and icing sugar, and mix until fully combined 9. Melt the chocolate in a small bowl in the microwave or over a bain-marie on the hob. Once melted pour into the cheesecake mixture and mix until a smooth and thick mixture is formed. 10. Take the base out of the freezer, pour the cheesecake mixture over the base and smooth out the top with a spatula. 11. Place in the freezer for 3-4 hours to set, or alternatively overnight. 12. To decorate, sift the cocoa powder over the top to give a light covering.