The inspiration for this dish came while I was eating Jaffa Cakes and, for some reason, talking about cheesecake with friends (this is perhaps more common than you might imagine). Chocolate orange just felt like a natural cheesecake flavour.
I used homemade marmalade, which has quite a strong, bitter flavour. Commercially produced marmalade tends to be a lot sweeter, which I think would be a bit sickly, so I'd recommend using homemade if you can. Obviously you don't have to make it yourself - but hopefully you can find a small local producer who uses less sugar than the big manufacturers.
Even with a good, bitter marmalade, and using dark chocolate, this is still an incredibly rich dessert. I could only eat a small slice.
Chocolate Marmalade Cheesecake Recipe
150g digestive biscuits
200g dark chocolate (at least 70% cocoa)
170ml double cream
300g cream cheese
50g icing sugar
- Use greaseproof paper to line the base of a 6in (16cm) loose-bottomed cake tin.
- Crush the biscuits (I use the end of a rolling pin), melt the butter, and stir through the crumbs until thoroughly combined. Press this mixture into the base of the cake tin, and refrigerate for an hour.
- Melt the chocolate, and use a small amount to draw a "squiggle" on parchment paper for decoration. Keep warm to maintain the liquid temperature.
- Whip the cream until stiff.
- Add the cream cheese and icing sugar to the cream, and start to whisk in the melted chocolate, a little at a time.
- Gently stir through the marmalade.
- Spoon the cream cheese mixture onto the biscuit base, and smoothe the top with a spatula.
- Refrigerate before serving, for at least 2-3 hours (preferably overnight).
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