serves 8
prep 30 mins
chill 2-3 hours
Chocolate orange Oreo cheesecake
INGREDIENTS 2 packs of Oreo biscuits (28 altogether) 60g vegan butter, melted 125g dark chocolate, broken up 50g coconut oil 450g plain cream cheese 150g caster sugar
2 oranges, zest only ½ lemon, juice only
METHOD Place the Oreo biscuits in a food processor and blitz to a fine crumbs.
Stir in the melted butter, mix thoroughly, then press firmly
into a 20 cm springform cake tin. Place the cheesecake base into the fridge while you prepare the filling. Melt the chocolate and coconut oil in a bowl set over a pan of gently boiling water. Make sure the oil and chocolate are well combined. Meanwhile, put the cream cheese, sugar, orange zest and lemon juice into the processor, blend until creamy. Add the melted chocolate and coconut oil and pulse to combine. Roughly break up 4 more biscuits and add them to the mixture. Then spread your topping over the base, using the back of a spoon to cover it evenly. Refrigerate for 2–3 hours. When the cheesecake has set, crumble the last 2 biscuits over the top and serve.
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