Terry's Chocolate Orange Cheesecake

This luxurious no-bake cheesecake Terry's Chocolate Orange Cheesecake is topped with a rich chocolate orange ganache.

It's a rich and creamy dessert that is genuinely irresistible.

The filling is made with melted Terry's Chocolate Orange, cream cheese, double cream, icing sugar, cocoa powder, whipped, set and sitting on top a buttery biscuit base.

As if that wasn't enough, this cheesecake is topped with a super simple yet super decadent chocolate orange ganache.

The end result is a seriously magnificent pud that rivals even the most unctuous baked cheesecakes.

To make the Terry's Chocolate Orange Cheesecake, you will need to commit an act of sacrilege by first melting an entire Terry's Chocolate Orange. Remember to salute it as it goes down; RIP to a real one!

While the chocolate orange cools, you'll make your cheesecake base by blitzing biscuits/graham crackers and mixing them with melted butter. Spread the base mixture out into your springform pan and let it set in the fridge.

Next, you measure you cream cheese, double cream, icing sugar and cocoa powder into a bowl and whip until lovely and thick then fold in the cooled melted chocolate orange. You can definitely try a little spoonful at this stage - prepare to drool!

To complete your cheesecake, you'll spoon the cheesecake filling into your tin on top of the biscuit base and you're ready for the final element - the chocolate ganache topping.

For this, you'll melt more Terry's Chocolate Orange down with some milk chocolate and mix with cool double cream to create a chocolate orange ganache topping. Once cool, you'll spread it on top of the cheesecake.

While the ganache is still soft, you'll decorate the top of the cake with Terry's Chocolate Orange slices (told you it was a decadent dessert!) and it's ready to pop into the fridge overnight to set firm.

So if you believe that you can cook with a Terry's Chocolate Orange without scoffing most of the segments, then you are ready for this recipe.

The full instructions are below, with plenty of pictures, instructions and tips to help you get the best results. Enjoy!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Instructions

Make The Base

Crush the biscuits to a crumb in a food processor or in a bag with a rolling pin. Tip into a bowl.

Add the melted butter.

Mix together.

Press the biscuit mixture into the bottom of a large, greased springform tin, then pop in the freezer to set while you make the filing - it should feel very firm to the touch.

Make The Filling

Melt the Terry’s chocolate orange and allow to cool - if it goes into the mix hot it will melt it.

Put the cream cheese, double cream, icing sugar and cocoa powder in a large bowl.

Whip until smooth and thick.

Add the melted Terry’s chocolate orange.

Fold together.

Spoon the filling onto the biscuit base and smooth over the surface.

Make The Topping

Put the chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring after each burst until just melted.

Add the cream.

Gently whisk until the whole mixture becomes glossy and smooth. Allow to cool to room temp.

Spoon the ganache on top of the cheesecake.

Spread to the edges, leaving some swirls and texture on top.

Arrange the Terry’s chocolate segments on top then refrigerate overnight.

Serve

Once set, run a warm knife around the inside of the tin before unclipping, then remove the cheesecake, transfer to a stand or plate.

Warm a sharp knife in a cup of hot water just before slicing and wipe the knife clean between cuts to achieve really neat slices.

Enjoy!

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