Zesty Chocolate Orange Gin Cheesecake Recipe
This sophisticated dessert blends the classic pairing of dark chocolate and vibrant orange with the complex botanical notes of a premium citrus gin. Featuring a silky smooth filling atop a crunchy cocoa-infused crust, it is a luxurious showstopper that requires no oven time.
- Prep
- 40 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 485 kcal
Method
Prepare the base by crushing the chocolate digestive biscuits into fine crumbs using a food processor or a rolling pin. Mix with the melted butter until well combined, then press firmly into the bottom of a 20cm springform tin. Refrigerate for 30 minutes.
Melt the dark chocolate over a bain-marie or in short bursts in the microwave, then allow it to cool to room temperature (it must remain liquid but not warm).
In a large bowl, beat the cream cheese, icing sugar, orange zest, and gin together until smooth and fully combined.
In a separate bowl, whisk the double cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula.
Pour the cooled melted chocolate into the mixture and fold gently to create a marbled effect, or mix thoroughly for a uniform chocolate flavor.
Spoon the filling onto the chilled biscuit base and smooth the top with a palette knife.
Chill in the refrigerator for at least 6 hours, preferably overnight, to allow the cheesecake to set firmly.
Carefully remove from the tin and decorate with chocolate orange segments and extra orange zest before serving.
Notes from the kitchen
Use full-fat cream cheese at room temperature to prevent lumps and ensure the cheesecake sets correctly.
To get a clean slice, dip your knife in hot water and wipe it dry between each cut.
If you want a stronger gin flavor, macerate the orange zest in the gin for 15 minutes before adding to the cream cheese.
Ensure the melted chocolate isn't too hot when adding to the cold cream cheese, or it will seize and create grainy flecks.
