Author Notes
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
Ingredients
- Crust
-
1/2 cup
dates
-
1/2 cup
cacao powder
-
4 tablespoons
coconut oil
-
3 tablespoons
maple syrup
-
1 tablespoon
rice syrup
-
1 tablespoon
agave nectar
-
1/2 cup
ground almonds
-
1 pinch
salt
-
1 dash
orange oil
- Cheesecake
-
1 cup
cashews - previously soaked for 2 hours
-
1/2 cup
cacao powder + 1 tbsp
-
3 tablespoons
coconut oil
-
1/4 cup
water
-
2 1/2
oranges, juiced
-
1/8 cup
maple syrup
-
1/8 cup
light agave nectar
-
1/2 teaspoon
dark agave nectar
-
1 dash
orange oil
-
1 pinch
salt
Directions
-
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.
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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!
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