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.
chocolate orange cheesecake
makes one small batch
For the crust:
1/2 cup (75g) dates
1 cup (95g) cacao powder
4 tbsp coconut oil
3 tbsp liquid sweetener of choice
1/2 cup almonds (60g)
1/2 cup (60g) ground almonds
salt and orange oil, to taste
For the cheesecake:
1 cup cashews (115g) – previously soaked for about 2 hours
1/2 cup + 1 tbsp (50g) cacao powder
3 tbsp coconut oil
1/4 cup (50ml) water
juice 1 large orange
1/4 cup (50ml) liquid sweetener of choice
orange oil, to taste about 20 drops
- Pour the cashews for the cheesecake into a bowl and cover with water. Leave to soak for about 2 hours, or until the cashews are soft.
- Make the base by combining all of the base ingredients into a food processor and blending until a sticky fudge crumb like texture has formed. When this is done, empty from the food processor and press the mix into the base of a small cake tin until well stuck together. Move to the freezer to cool and set while you make the cheesecake topping.
- 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.
- 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.
- 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!