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Chocolate Cheesecake Recipe

If you want a dessert recipe to die for, this chocolate cheesecake recipe is the one.
It's quick and easy to make and absolutely gorgeous.
Once you've tasted it you will be hooked! It has a special Mediterranean twist as we have used grated orange zest and Cointreau. We are also using a mixture of cream cheese and mascarpone, for a richer Italian texture. Finishing off with hazelnuts and/or almonds.
This makes a party sized pudding that will serve 10-12 people...but believe me the leftovers won't be around for long!

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A Mediterranean twist to this delicious chocolate cheesecake recipe

Mediterranean Diet Chocolate Cheesecake Recipe

Chocolate Cheesecake Recipe
Ingredients for 10-12 Portions
Half the recipe if you want a smaller 6 portion

1 x 400g/14oz packet chocolate digestive biscuits,crushed
75g/3oz butter, melted
Extra softened butter to grease the tin
400g/14oz cream cheese
400g/14oz mascarpone cheese
Icing sugar to taste...usually about a tablespoonfull
300g/10 1/2 oz milk chocolate, best to use 35% cocoa solids
100g/3 1/2 oz dark chocolate, best to use at least 70% cocoa solids
2 tablespoons Cointreau, Triple Sec or any good orange liquer.
Finely grated zest of an orange
1 teaspoon vegetable oil
100g/3 1/2 oz white chocolate
A handful of hazelnuts or/and roughly chopped blanched almonds

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Chocolate Cheesecake Recipe Method

Mix the crushed biscuits and butter together in a bowl with the back of a wooden spoon until well combined.
Lightly grease a 23cm/9in springform tin with the extra butter.(Use a 12cm/5in for half the recipe)
Spoon the mixture into a the base of the tin and press down very hard all around until flat and even in thickness.
Mix the cream cheese, mascarpone and icing sugar together in a bowl.
Meanwhile melt the chocolate(not the white) in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water
Pour a quarter of the chocolate into a jug, stir in the oil, then set aside and keep warm. (The chocolate can also be buzzed in the microwave for a few seconds if it cools down.)
Place a big spoonfull of the creamy mixture into the bowl of the remaining chocolate and stir until well combined. Keep adding the mixture, one big spoonfull at a time, and mixing it vigourously until the chocolate mixture becomes smooth and silky and you have added all of the creamy mixture.
Beat in the liquer and the orange zest until evenly combined.
Pour the mixture onto the biscuit base and use the back of a large spoon to smooth the top, pressing down so that no gaps remain. Chill the cheesecake in the fridge for 20 minutes, or until the chocolate top begins to firm. The cheesecake can also be placed into the freezer for 10 minutes to set.
Melt the white chocolate in a heatproof bowl set over a pan of simmering water and pour into a small jug and make sure the jug of milk chocolate is still runny.
Remove the cheesecake from the fridge and pour the milk chocolate on top, spreading it out as you go until the top is completely covered. (I usually tilt it from side to side, letting the chocolate run over and completely cover the filling.)
Scatter the nuts evenly over the top and then drizzle the melted white chocolate in swirly patterns over the top of the cheesecake. If you feeling a bit more artistic take a tooth pick and swirl some more to get a marbled effect!
Place the cheesecake into the fridge and allow to set for about 2 hours.
To remove the cheesecake....run a sharp knife that you have just dipped into hot water all around the edge, and push it out.
Serve with cream.