- 1⅓ cups (250g) Plain Shortbread Biscuits, blitzed to a fine poweder⅔ cup (150g) butter, melted
- (575g) cream cheese ¼ cup (60g) sour cream ; 2 bars (3.5oz /100g each) LINDT Excellence Orange Intense Chocolate, chopped ⅔ cup (130g) sugar ⅓ cup + 1 tablespoon (100ml) orange juice 4 eggs
Method for the Base:Preheat oven to 250° F/120°C.Grease a 10 inch (25cm) springform pan.Place the vanilla wafers in a food processor and blend till finely ground.
Add enough melted butter until the mixture just binds together.Press the mixture evenly into the base of the springform pan and smooth it with the back of a spoon.Encase the bottom half of the pan in aluminum foil. The cheesecake will be baked in a water bath and this step ensures that no water will seep in.
Method for the filling:Beat the cream cheese until smooth, scraping down sides of bowl to prevent lumps. Add the sour cream and sugar. Continue mixing until smooth.Place the orange juice in a saucepan and gently bring to the boil.Add the chopped chocolate, remove from heat and stir until completely melted. Mix the orange/chocolate mixture into the cheese mixture, scraping down the sides of the bowl. Add the eggs one at a time, mixing well after each addition.Transfer the cheesecake mixture to the prepared springform pan and put into a baking pan deep enough to hold a inch of water.
Baking:Put cheesecake into oven and pour an inch of very hot water into baking pan.Bake for approximately 45 minutes. The cake is ready when it is set on the sides, but remains slightly soft in the center.Cool in the springform pan and then enjoy!