No Bake Chocolate Orange Cheesecake

Take the Philidelphia cream cheese out of the fridge one hour before you plan to make the cheesecake and set it aside to come to room temperature. This will make it a lot easier to beat to a smooth consistency later.
Take the Orea biscuits, split them in half and remove the filling. Place the biscuits into a food processor and blitz into fine breadcrumbs. Alternatively, place the cookies into a large plastic bag and crush with a rolling pin.
Meanwhile melt the butter and add to the Oreo crumbs. Mix to combine and place in a 20cm loose bottomed flan tin. Press the mixture firmly onto the base of the tin using the back of a spoon to form the cheesecake base. Place the tin in the fridge to set and get on with making the filling.
Place the cream cheese into a large bowl, add the icing sugar, orange liqueur, orange zest and the juice of 1 orange and mix to combine.
Now add 250 ml of the double cream and beat it into the cheese mixture until everything is well combined and the mixture is smooth.
Meanwhile add the chocolate to a bowl, along with the remaining 50ml of cream and place over a pan of boiling water. Taking care not to get any water into the bowl and melt the chocolate in the bowl, stirring from time to time.
Fold the chocolate mixture through the cheese mixture until smooth. Check the taste and add more orange juice or orange liqueur to get the balance of orange to chocolate to your own taste.
Pour the cheesecake filling over the biscuit base and place the tin back into the fridge for at least 2 hours until the cheesecake has set.
When ready to serve, remove the cheesecake from the tin and place it onto a plate, cut into slices and serve.

No Bake Chocolate Orange Cheesecake

Ingredients

Decoration Suggestions (optional - not included within Nutrition breakdown)

Instructions