Ingredients:

  • 300g chocolate sandwich cookies, finely crushed
  • 60g unsalted butter, melted
  • 0.5 tsp sea salt
  • 900g Philadelphia cream cheese, full-fat and room temperature
  • 200g granulated sugar
  • Zest of 2 large organic oranges
  • 30g unsweetened Dutch-process cocoa powder
  • 200g dark chocolate (60-70% cacao), melted and cooled
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 100g Terry's Chocolate Orange, chopped
  • 80ml heavy cream
  • Extra orange zest for garnish

Instructions:

  1. Preheat oven to 175°C (350°F). Combine cookie crumbs, melted butter, and salt. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely. Wrap the outside of the pan in three layers of heavy-duty aluminum foil to ensure it is watertight.
  2. Pulse the granulated sugar and orange zest in a blender or food processor for 30 seconds until the sugar is damp and fragrant to release the citrus oils.
  3. Using a stand mixer with a paddle attachment, beat the cream cheese and orange-infused sugar on medium-low speed until smooth, scraping the sides frequently.
  4. Mix in the cocoa powder and melted dark chocolate until the batter is a uniform mahogany color.
  5. Add eggs one at a time on the lowest speed just until combined, avoiding incorporating excess air into the batter.
  6. Pour the batter over the prepared crust. Place the springform pan into a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (bain-marie).
  7. Bake for 1 hour and 15 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let cool inside for 1 hour before refrigerating for at least 6 hours.
  8. For the ganache, heat heavy cream until simmering and pour over chopped Terry's Chocolate Orange. Let sit for 2 minutes, stir until silken, and pour over the chilled cheesecake. Garnish with extra orange zest.