Choc-orange – that irresistible, unbeatable combination that's now a cheesecake. Bake this for yourself or friends and everyone will be begging for the recipe!
- 100 g arrowroot milk biscuits
- 30 g light margarine melted cooled
- 2 Tbsp unsweetened apple sauce
- 2 x 300 g packet silken tofu drained
- 2 x 220 g tubs extra light cream cheese
- 175 g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 60 g dark chocolate block broken into pieces
- 2 Tbsp cocoa powder sifted
- finely grated zest 2 oranges
- ½ cup fresh orange juice
- orange slices to serve
- Line the base of a 20cm (base measurement) round springform tin with baking paper. Place on a baking tray. Using a small food processor, process the biscuits into fine crumbs. Transfer to a small bowl. Add margarine and apple juice. Using the back of a spoon, press mixture evenly over the base of the pan in a thin layer. Place in fridge while making filling.
- To make the filling, put tofu in the bowl of an electric mixer with a beater attachment and beat until almost smooth. Add the cream cheese and sugar. Beat until well combined and sugar is dissolved. Add eggs one at a time, beating well. Beat in vanilla.
- Preheat oven to 140°C (fanforced). Put the chocolate, cocoa, zest and juice in a small saucepan over a low heat. Cook, stirring, until the chocolate is melted. Transfer to a small bowl and set aside for 10 minutes to cool slightly. Whisk half a cup of the cream cheese filling into the chocolate mixture. Whisk in another half a cup. Pour into the cream cheese mixture and whisk.
- Pour the filling over the base. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until filling is just set. Turn off the oven, place a wooden spoon in the door to keep it ajar for 1 hour. Transfer to a wire rack to cool for 2 hours. Undo tin and transfer cheesecake to a plate or an airtight container. Chill in fridge for 4-6 hours.
- To serve, top with thin slices of orange, if you like.
Try replacing the orange zest with lime or lemon zest and top
with thin slices of lime if you like. You could also replace the dark chocolate with milk chocolate.
In place of the orange slices on top of the cheesecake, you could decorate with a mixture of lemon and lime slices, and grated orange zest to add colour, or simply dust lightly with cocoa powder.
PER SERVE (with sugar) 700kJ, protein 7g, total fat 6g (sat. fat 2.5g), carbs 21g, fibre 2g, sodium 125mg
• Carb exchanges 1 1⁄3
• GI estimate low
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.1 g|
|Total carbohydrates||24.3 g|
|- Sugars||16.9 g|
|Dietary fibre||1.4 g|