Advertisement

Ingredients

For the Biscuit Base

  • 85g butter
  • 14 Dark Chocolate Digestive biscuits

For the Cheesecake

  • 900g of Philadelphia cream cheese
  • 200g caster sugar
  • 4 tbsp plain flour
  • 2 tbsp vanilla extract
  • 3 tbsp Cointreau
  • 3 eggs
  • 280ml sour cream

For the Topping

  • 140ml sour cream
  • 2 tbsp Cointreau
  • Cocoa powder
  • Terry's Chocolate Orange Segments

Method

  • STEP 1
    Line base of a 25cm springform cake tin with greaseproof paper. Melt butter then add the crushed biscuits. Press into the cake tin evenly. Bake for 10 mins in oven at 180c/gas 4.
  • STEP 2
    Whilst the base is cooking mix the cream cheese and sugar. Then add flour, vanilla, Cointreau, eggs and sour cream. Whisk until smooth.
  • STEP 3
    Let biscuit case cool then pour in the mixture. Bake for 10 mins on 240, then turn over down to 110c for a further 25 mins. Allow to cool for a few hours at room temperature.
  • STEP 4
    Mix the sour cream and Cointreau then smooth over the top. Chill for 30 minutes. Dust some cocoa powder on top. With a knife mark your portions and place one chocolate segment on each piece.
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement