Nigella’s Chocolate Orange Cheesecake is made with crushed hobnobs, butter, cream cheese, cocoa powder, orange jelly, hot water, and clementines resulting in a sweet treat that takes 2 hours and 10 minutes to prepare!
Try More Nigella Lawson Recipes:
💛 Why You’ll Love This Chocolate Orange Cheesecake Recipe:
- Decadent Flavor: Rich cocoa, tangy orange, and creamy cheesecake blend for a luxurious taste.
- Simple Preparation: With straightforward steps, even novice bakers can create this indulgent dessert.
- Impressive Presentation: The vibrant clementine topping adds a pop of color, perfect for showcasing at gatherings.
- Customizable: Easily adjust sweetness or tanginess to suit personal preferences.
❓ What Is Nigella’s Chocolate Orange Cheesecake Recipe?
Nigella’s Chocolate Orange Cheesecake features a buttery hobnob base topped with a blend of soft cream cheese, cocoa, whipped cream, and dissolved orange jelly, finished with fresh clementine segments.
🍊 Nigella Chocolate Orange Cheesecake Ingredients
- 250 grams hobnobs (crushed)
- 50 grams butter (melted)
- 300 grams soft cream cheese
- 300 millilitres double cream
- 40 grams of cocoa powder
- 1 packet of orange jelly cubes
- 200 millilitres hot water
- 4 clementines (for the topping)
🥮 How To Make Nigella Chocolate Orange Cheesecake
- Crumble the chocolate hobnobs in a bowl with a rolling pin until they resemble fine bread crumbs.
- Melt the butter over low heat, then add the crumbs and mix thoroughly until the biscuits are moist.
- Use a greaseproof or baking paper to line a 20 cm (8 inch) round tin with a lift-off bottom.
- Spoon the biscuit base with a metal spoon, flatten it flat, and then chill in the refrigerator to solidify.
- Break the orange jelly squares add the hot water stir until the cubes are melted and place in a bowl of cold water to cool down.
- Whip the double cream until stiff, then add the soft cream cheese and cocoa powder, mixing thoroughly.
- Combine the cheesecake filling with the jelly liquid and stir until combined.
- Remove the biscuit base from the fridge and spoon over the cheesecake filling, smoothing with a spatula or metal spoon and returning to the fridge to set.
- Peel the clementines, cut them into segments, and arrange them in a pattern atop the cheesecake once it’s set. Serve.
💭 Recipe Tips
- Ensure the biscuit base is firmly pressed into the tin to prevent crumbling.
- Fully dissolve the orange jelly cubes before combining them with the cheesecake filling.
- Whip the double cream until stiff peaks form for a light and airy texture.
- Allow ample chilling time for the cheesecake to set properly before adding the clementine topping.
🍧 To Serve With Chocolate Orange Cheesecake?
Serve Chocolate Orange Cheesecake with a cup of coffee, a refreshing citrus-infused cocktail, a plate of fresh fruit salad, or drizzle with dark chocolate sauce.
🎚 How To Store Leftovers Chocolate Orange Cheesecake?
- In The Fridge: Cover leftover chocolate orange cheesecake with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.
- In The Freezer: Wrap leftover chocolate orange cheesecake slices tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Orange Cheesecake?
- In The Oven: Preheat the oven to 200°F then assemble leftover chocolate orange cheesecake slices on a baking sheet and heat for 10 minutes until warmed through.
- In The Microwave: Heat leftover chocolate orange cheesecake slices in a microwave-safe plate on medium power in 10-second intervals until warm.
FAQs
Is double cream or whipping cream better for chocolate orange cheesecake?
Double cream is preferable for chocolate orange cheesecake due to its higher fat content, resulting in a richer and creamier texture.
Why is my chocolate orange cheesecake like mousse?
Your chocolate orange cheesecake may resemble mousse if the chocolate is overheated, causing it to lose structure and become airy.
How to fix a runny chocolate orange cheesecake?
To fix a runny chocolate orange cheesecake, dissolve a small amount of gelatin in warm water and mix it into the filling.
Why is my chocolate orange cheesecake curdy?
Your chocolate orange cheesecake may turn out curdy if the ingredients are not at the right temperature for smooth blending.
Try More Nigella Lawson Recipes:
- Nigella Lawson No Bake Lemon Curd Cheesecake
- Nigella Lawson No Bake Lemon Cheesecake
- Nigella Chocolate Pots
Nigella Chocolate Orange Cheesecake Nutrition Facts
Amount Per Serving
- Calories 370
- Total Fat 24g
- Saturated Fat 14g
- Trans Fat 0.4g
- Cholesterol 30mg
- Sodium 290mg
- Total Carbs 35g
- Net Carbs 34g
- Dietary Fiber 1g
- Total Sugars 25g
- Protein 6g
Nigella Chocolate Orange Cheesecake
Description
Nigella’s Chocolate Orange Cheesecake is made with crushed hobnobs, butter, cream cheese, cocoa powder, orange jelly, hot water, and clementines resulting in a sweet treat that takes 2 hours and 10 minutes to prepare!
Ingredients
Instructions
- Crumble the chocolate hobnobs in a bowl with a rolling pin until they resemble fine bread crumbs.
- Melt the butter over low heat, then add the crumbs and mix thoroughly until the biscuits are moist.
- Use a greaseproof or baking paper to line a 20 cm (8 inch) round tin with a lift-off bottom.
- Spoon the biscuit base with a metal spoon, flatten it flat, and then chill in the refrigerator to solidify.
- Break the orange jelly squares add the hot water stir until the cubes are melted and place in a bowl of cold water to cool down.
- Whip the double cream until stiff, then add the soft cream cheese and cocoa powder, mixing thoroughly.
- Combine the cheesecake filling with the jelly liquid and stir until combined.
- Remove the biscuit base from the fridge and spoon over the cheesecake filling, smoothing with a spatula or metal spoon and returning to the fridge to set.
- Peel the clementines, cut them into segments, and arrange them in a pattern atop the cheesecake once it’s set. Serve.
Notes
- Ensure the biscuit base is firmly pressed into the tin to prevent crumbling.
Fully dissolve the orange jelly cubes before combining them with the cheesecake filling.
Whip the double cream until stiff peaks form for a light and airy texture.
Allow ample chilling time for the cheesecake to set properly before adding the clementine topping.