Terrys Chocolate Orange Cheesecake

Tools/Equipment Needed


Food Processer

Rolling Pin

8/20cm Depth Springform Tin 



– 150g butter

– 300g digestive biscuits


– 2x 280g Philadelphia Full-Fat Cream Cheese

– 300ml double cream

– 75g icing sugar

– 4 Terry’s Chocolate Oranges

– Whipped Cream


First we will start with the buttery biscuit base, 1st melt the butter in the microwave in short bursts (20 Seconds or so) in a small bowl over a medium ish heat until melted.

Now there's 2 ways you can go about the biscuits, you can 1; Blitz the biscuits in a food processor to make crumbs or you place the biscuits in a plastic bag and whack em!  We then place the crumbs into a tin and press down firmly, chill in the refrigerator for at least an hour so it hardens.

Moving onto the filling, start by melting 1 of the Chocolate oranges and placing the mixture into a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest. Mix together the cream cheese and Icing sugar until thick and whip up the double cream in a separate bowl – fold the mixtures together, and then fold through the melted & cooled chocolate. If you find its quite sloppy, whisk till thick!

Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight. To decorate the cheesecake – Using the spare chocolate orange, melt a few segments and drizzle over the cheesecake, and add some grated chocolate or some segments to finish.

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Bev - August 23, 2017

Measurements need to be listed also in American measures.

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