Ingredients
- 125 g (4 oz) plain chocolate biscuits
- ¼ cup (40 g/1¼ oz) chopped toasted almonds
- 90 g (3 oz) butter, melted
- 1 tablespoon soft brown sugar
- 1 cup (250 ml/8 fl oz) cream, whipped
Filling
- 125 g (4 oz) dark chocolate, chopped
- 500 g (1 lb) cream cheese, softened
- ½ cup (115 g/4 oz) firmly packed soft brown sugar
- ½ cup (125 ml/4 fl oz) cream
- 2 eggs, beaten
- 1 teaspoon grated orange rind
Candied orange slices
- 1¼ cups (310 g/10 oz) sugar
- 2 oranges, thinly sliced
Method
1. Grease a 20 cm (8 inch) round springform tin and line the base with baking paper. Put the biscuits in a food processor with the almonds and process into crumbs. Add the butter and sugar, and process until well combined. Press firmly over the base of the tin. Refrigerate until firm. Preheat the oven to warm 160°C (315°F/Gas 2–3).
2. To make the filling, put the chocolate in a heatproof bowl. Half fill a pan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until melted. Cool slightly. Beat the cream cheese and sugar until creamy. Blend in the cooled chocolate, cream, eggs and rind, and mix until smooth. Pour the filling over the base and smooth the surface. Place the tin on a baking tray and bake for 50–55 minutes, or until the filling is firm. Leave to cool in the tin, then refrigerate overnight.
3. To make the candied orange slices, combine 1 cup (250 g/ 8 oz) of the sugar with ⅓ cup (80 ml/2¾ fl oz) water in a pan. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil, then reduce the heat and add half the orange slices to the syrup. Cook for about 15–20 minutes, or until the orange slices are transparent and toffee-like. Remove from the syrup and allow to cool on a tray lined with baking paper. Add the remaining sugar to the syrup and stir gently to dissolve—the juice from the fruit will break down the concentrated syrup and the fruit won't candy properly unless you add more sugar. Cook the remaining orange slices, then remove from the syrup and cool on the tray.
4. Decorate the cheesecake with the whipped cream and the candied orange slices.
