I think this might just be my favourite creation to date. I wanted to push the boat out and make the richest recipe for a cheesecake I could possibly come up with. As said before, one of my favourite flavour combinations is chocolate and orange, so a cheesecake mixing the two together is the ultimate dessert for me. The key to the indulgence of this cheesecake is hidden within the base. I used a fudge mixture combined with ground almonds, to create the richest flavour possible. I used orange oil, oranges and an abundance of coconut oil throughout this recipe to make it my most decadent cheesecake yet. This makes the perfect dessert for a celebration, or for a well deserved treat at the end of the day. —Harriet Emily
cashews - previously soaked for 2 hours
cacao powder + 1 tbsp
light agave nectar
dark agave nectar
In This Recipe
1. Make the base by combining all of the base ingredients into a food processor until a sticky crumb like texture has formed. When this is done, press the mix into a small cake tin until well stuck together. Move to the fridge to cool and set.
2. Combine all of the cheesecake filling ingredients into a blender, and blend until smooth. This may take some time, but keep on blending to get it as smooth as possible.
3. When this is done, remove the base from the fridge, and pour the filling on top. Move the cheesecake back to the fridge and leave to set for about 2-3 hours.
4. When the cheesecake has set, remove from the cake tin, and if you like decorate. I used cacao powder and orange peel. Slice and serve. This tastes best when straight out of the fridge!