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
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.