Mulled orange and chocolate cheesecake

PREPARATION TIME 30 minutes COOKING TIME 10 minutes, plus 7 hours (or overnight) chilling SERVES 12 INGREDIENTS

For the biscuit base

● 300g bourbon biscuits ● 150g unsalted butter

For the cheesecake filling

● 600g full-fat cream cheese ● 300ml double cream ● 75g icing sugar ● 300g Terry’s Chocolate Orange ● 305g jar (8 heaped tbsp) Cottage Delight Mulled Orange All Butter Curd ● 1 orange, zest For the decoration ● orange zest ● 1 orange, thinly sliced ● 2 tbsp crème fraîche

METHOD

1 Blitz the biscuits to a small crumb in a food processor, or place in a bag and crush with a rolling pin. Melt the butter in the microwave on short bursts. Add to the biscuits and mix well.

3 Add to a 20cm deep springform tin and press down firmly. Chill in the fridge for at least an hour.

4 To make the cheesecake filling, melt the Terry’s chocolate orange in a bowl over a pan of gently simmering water, stirring gently, or microwave in short bursts until fully melted.

5 In a bowl, mix the cream cheese and icing sugar until thick. Set aside. Whip the double cream then fold the mixtures together. Fold through the melted chocolate orange, 2 heaped tbsp of orange curd and the orange zest.

6 Spread 6 heaped tbsp of orange curd over the chilled biscuit base.

7 Pour the cream cheese mix onto the curd layer, smooth, cover and chill in the fridge for 6 hours, or ideally overnight. Top with sliced oranges, orange zest and crème fraîche.