Mulled Orange and Chocolate Cheesecake by Cottage Delight
This delicious cheesecake recipe was created by Cottage Delight, a company founded in 1974, originally creating handmade butter fudge, over the subsequent years Cottage Delight range grew to include jams, marmalades, curds, chutneys, table sauces and many more delectable delights.
Four delicious decades later, we are still residing at our home in the heart of the Staffordshire Moorlands and continue to create our original fudge recipe today. Our incredible journey would not have been possible without the support of the independent trade and we remain loyal to these local retailers.
Prep: 10 minutes | Cook: Overnight chill time | Serves: 12
Ingredients:
Biscuit Base
300g Bourbon Biscuits
150g Unsalted Butter
Cheesecake Filling
600g Cream Cheese (full fat)
300ml Double Cream
75g Icing Sugar
300g Terry’s Chocolate Orange
1 x 305g Jar Cottage Delight Mulled Orange All Butter Curd (8 heaped tbsp)
1 Orange Zest
Decoration
Orange Zest
Orange Slices, thinly sliced
2tbsp Crème Fraiche
Method:
For the Biscuit Base
1. Melt the butter in the microwave on short bursts until fully melted.
2. Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the butter, and mix until it is combined well.
3. Tip into a 20cm deep springform tin and press down firmly – chill in the refrigerator for at least an hour.
For the Cheesecake Filling
1. Melt the 300g chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted.
2. Mix together the cream cheese and Icing sugar until thick and whip up the double cream in a separate bowl – fold the mixtures together, and then fold through the melted chocolate and 2 heaped tbsp Mulled Orange All Butter Curd. Zest in the orange.
3. Evenly spread 6 heaped tbsp Mulled Orange All Butter Curd over the chilled biscuit base.
4. Pour the cream cheese mix on to the curd layer, smooth over, cover, and chill in the fridge for 6 hours, or preferably overnight.
5. Top with sliced oranges, orange zest and crème fraiche in the centre
