Chocolate orange cheesecake recipe
 This decadent baked chocolate orange cheesecake is a chocolate-lovers dream! Remember to give yourself a day to make it, as it needs to set overnight. Equipment and preparation: You will need 1 x 20cm/8in spring form tin. 75g/2½oz unsalted butter, plus extra for greasing175g/6oz chocolate digestive biscuits, finely crushed200g/7oz orange-flavoured dark chocolate, roughly chopped3 tbsp fine-shred orange marmalade600g/1lb 5oz full-fat cream cheese175g/6oz caster sugar 3 medium free-range eggs200g/7oz soured cream 1 tbsp cornflour1 orange, zest finely grated 75g/2½oz unsalted butter, plus extra for greasing 175g/6oz chocolate digestive biscuits, finely crushed 200g/7oz orange-flavoured dark chocolate, roughly chopped 3 tbsp fine-shred orange marmalade 600g/1lb 5oz full-fat cream cheese 175g/6oz caster sugar 3 medium free-range eggs 200g/7oz soured cream 1 tbsp cornflour 1 orange, zest finely grated 100g/3½oz dark chocolate with orange, finely chopped50g/1¾oz unsalted butter50g/1¾oz full-fat milk2 tsp runny honey 100g/3½oz dark chocolate with orange, finely chopped 50g/1¾oz unsalted butter 50g/1¾oz full-fat milk 2 tsp runny honey Method Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in spring form tin with buttered baking paper.Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or until firm.Melt the chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then leave to cool slightly. Melt the marmalade in a small pan over a low heat or in the microwave. Stir until smooth. In a large mixing bowl, whisk the cream cheese with the sugar until smooth. Add the eggs, soured cream and cornflour, and whisk again to bring everything together. Add the melted chocolate, marmalade and orange zest and mix again until thoroughly combined.Carefully pour the mixture into the tin on top of the biscuit base, place on a solid baking tray and bake on the middle shelf of the oven for about 50 minutes, or until the edges of the cheesecake are firm and the middle is just set. Remove from the oven and leave the cheesecake to cool to room temperature. Cover and chill in the fridge overnight.To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in spring form tin with buttered baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in spring form tin with buttered baking paper. Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or until firm. Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or until firm. Melt the chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then leave to cool slightly. Melt the marmalade in a small pan over a low heat or in the microwave. Stir until smooth. Melt the chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then leave to cool slightly. Melt the marmalade in a small pan over a low heat or in the microwave. Stir until smooth. In a large mixing bowl, whisk the cream cheese with the sugar until smooth. Add the eggs, soured cream and cornflour, and whisk again to bring everything together. Add the melted chocolate, marmalade and orange zest and mix again until thoroughly combined. In a large mixing bowl, whisk the cream cheese with the sugar until smooth. Add the eggs, soured cream and cornflour, and whisk again to bring everything together. Add the melted chocolate, marmalade and orange zest and mix again until thoroughly combined. Carefully pour the mixture into the tin on top of the biscuit base, place on a solid baking tray and bake on the middle shelf of the oven for about 50 minutes, or until the edges of the cheesecake are firm and the middle is just set. Remove from the oven and leave the cheesecake to cool to room temperature. Cover and chill in the fridge overnight. Carefully pour the mixture into the tin on top of the biscuit base, place on a solid baking tray and bake on the middle shelf of the oven for about 50 minutes, or until the edges of the cheesecake are firm and the middle is just set. Remove from the oven and leave the cheesecake to cool to room temperature. Cover and chill in the fridge overnight. To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving. To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving. Recipe tips You could further garnish with chocolate curls, or little chocolate orange segments. This cheesecake will keep in the fridge for up to three days.