How to make: Callebaut chocolate orange cheesecake

Prep time:​ 30 minutes

Chilling time:​ 3 hours

Ingredients for the chocolate sauce​

• 20ml whipping cream
• 25g Callebaut® Dark Chocolate Callets

Ingredients for the cheesecake​

(serves 10)

• 75g melted butter
• 150g digestive biscuits
• 225g caster sugar
• 350g Callebaut® 811 Dark Chocolate Callets
• 400ml double cream
• 400g full-fat cream cheese
• Finely grated zest of one orange
• Callebaut dark chocolate sauce (for drizzle topping – use approx 25g) 

Method for the chocolate sauce​

• Place the cream and chocolate in a small bowl and heat gradually in a microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce

Method for the cheesecake​

• Finely crush the biscuits in a food processor or with a rolling pin
• Add the melted butter and mix until the mixture clumps together. Press into the base of a 23cm (9in) round springform tin and chill until needed
• Melt the chocolate in a microwave, heat gradually, stirring the chocolate every 20 seconds
• In a large bowl whip the cream until it just holds its shape
• In separate bowl, beat together the cream cheese and sugar until smooth. Fold in the chocolate and three quarters of orange zest and stir until well combined, then fold the whipped cream into the chocolate mixture
• Spoon the chocolate mixture on top of the chilled biscuit base, level and chill until set – for at least three hours
• To serve, remove cheesecake from tin and transfer to a serving plate or cake stand and decorate with the remaining orange zest and chocolate sauce

And to drink? ​

A dark sherry such as a Pedro Ximenez goes well with chocolate-based foods. Its deep mahogany colouring and full-bodied flavours set off the richness of dishes like this.