Chocolate and Orange Cheesecake

Overview
Steps
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Ingredients

300 g of dry biscuits

150 g of butter

Garnishing

250 g of spreadable cheese

40 g of icing sugar

150 g of Dark Chocolate in Discs

80 g of Orange Concentrated Pasta

1 grated orange zest

100 g of Concentrated Pasta Gianduia

10 g of gelatine sheets

2 tablespoons of orange liqueur

300 ml of whipped cream

Coverage

300 ml of fresh cream

100 g of Concentrated Pasta to Gianduia

Products

Hinge molds with movable bottom

€17,40 - €23,15 VAT included

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Standard horn adapter with cap

€3,60 VAT included

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Disposable pastry bag

€6,10 - €6,70 VAT included

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Step 1

Prepare the base by crumbling the biscuits. Add the melted butter and mix well. Coat the base and edges of the hinged mold with parchment paper and pour the resulting mixture, making sure it adheres perfectly to the mold. Leave to cool in the fridge for at least 1 hour. Now prepare the filling by mixing the cheese with the sugar. Add the melted chocolate, the concentrated pastes and the orange zest. Mix well so as to mix all the ingredients. Soak the gelatine sheets, squeeze them well and add some heated liqueur; mix well so as to avoid the formation of lumps. Add the rest of the liqueur and jelly to the mixture. Finally whip the cream and add it gently. Pour the filling into the mold and leave to cool for about 3-4 hours in the refrigerator. For the coverage mix the whipped cream with the paste concentrate to the gianduia, pour the mixture into the pastry bag and with the 2D croissant decora to taste.