Orange Dark Chocolate Cheesecake

Method

1 Pulse digestive biscuit in a food processor till breadcrumb texture. Add in melted butter and pulse for 5 seconds. 

2 Place a plastic ring onto cake board and press the biscuits onto the bottom till firm. Set it in the chiller.

Method

1 Stir together concentrate orange, orange zest and orange juice in a bowl. Sprinkle Gelatine over and let it bloom for 5 minutes. Microwave for 20 seconds, stir and set a side to cool.

2 Whip cream in the food processor till soft peak. Remove and set aside. Next mix the cream cheese and sugar till light and fluffy.

3 Add in melted Van Houten Professional Signature White Chocolate, followed by orange juice mixture. Mix Well.

4 Fold in the cream then pour cake mixture over the biscuit. Chill for at least 4 hours.

Method

1 Melt Van Houten Professional Signature Milk Chocolate together with the cream in microwave for 30 seconds. Pour over the cake and let it set in the fridge overnight.

Method

1 Remove cake ring and decorate cake with Mona Lisa Crispearls.