Ingredients
Biscuit Base
- 200 g shortbread biscuits
- 100 g unsalted butter, melted
Cheesecake Filling
- 280 g cream cheese
- 10 g icing sugar
- 190 g Terry’s Chocolate Orange (about 1.5 chocolate oranges; save the remaining half for decoration)
- 150 ml double cream
To Decorate
- Extra Terry’s Chocolate Orange segments, from the chocolate oranges used above
Instructions
- Prepare the biscuit base: Crush the shortbread biscuits into fine crumbs using a food processor or by placing them in a sealed bag and pounding with a rolling pin. Mix the crumbs with the melted unsalted butter until well combined. Spoon the mixture evenly into serving pots and press down firmly to create a smooth, compact base. Chill in the refrigerator while preparing the filling.
- Melt the Terry’s Chocolate Orange: Break the chocolate into pieces and gently melt it in a heatproof bowl over a pan of simmering water or carefully in short bursts in the microwave, stirring frequently to avoid burning. Allow it to cool slightly but not set.
- Make the cheesecake filling: In a mixing bowl, beat the cream cheese with the icing sugar until smooth and creamy. In a separate bowl, whip the double cream until it forms soft peaks. Gradually fold the melted cooled chocolate into the cream cheese mixture, then carefully fold in the whipped cream to maintain the airy texture.
- Assemble the cheesecake pots: Spoon the cheesecake filling over the chilled biscuit bases in the serving pots, smoothing the tops with a spatula. Return the pots to the refrigerator and chill for at least 3 hours or until set.
- Decorate and serve: Just before serving, decorate each cheesecake pot with extra Terry’s Chocolate Orange segments for a festive touch and to enhance the chocolate orange flavor.
Notes
- Ensure the melted chocolate is slightly cooled before folding into the cream cheese to prevent curdling.
- The dessert can be made up to 24 hours in advance and stored covered in the fridge.
- For a lighter option, substitute double cream with light whipping cream, but the texture might be less rich.
- Use caution when melting chocolate to avoid overheating and seizing.
- These pots work well in small glass jars or ramekins as individual servings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
