Chocolate Orange Cheesecake
2 tsp gelatine
1/4 cup water
1 pkt plain sweet biscuits (crumbed)
120g butter melted
250g pkt cream cheese
1/3 cup icing sugar
600mls whipping cream
150g dark choc melted
2 Tbsp hazelnut spread (Nutella)
1 Tbsp Cointreau
2 tsp grated orange rind
Add gelatine to water, put in microwave 30 seconds or until dissolved, stir and set aside.
Combine crumbs and butter in a bowl, mix well. Press firmly over base of springform tin, refrigerate while preparing filling.
First whip cream, set aside.
Beat cream cheese in a bowl with electric mixer until smooth, beat in sifted icing sugar then gelatine mixture. Fold in whipped cream. Divide mixture into 2 bowls.
1st Bowl – Add melted choc and hazelnut spread. Stir until combined.
2nd Bowl – Add Cointreau, rind and a little food colouring. Stir until combined.
Drop spoonfuls of both mixtures onto biscuit base. Use a knife to swirl mixture. Refrigerate overnight.
Pipe cheesecake with extra cream and decorate with grated choc and orange slices.