Ingredients
| 750g cream cheese, room temperature | |
| 250g crème fraîche | |
| 330g caster sugar | |
| 1 teaspoon vanilla essence | |
| 2 teaspoons finely grated orange zest | |
| 5 eggs | |
| 50g cocoa | |
| 300ml thickened cream | |
| 100g dark chocolate, melted | |
| orange slices, to serve | |
| JAFFA GLAZE | |
| 1 tablespoon orange juice | |
| ½ teaspoon orange essence | |
| 1 teaspoon gelatine powder | |
| 35g cocoa | |
| 2 tablespoons cream | |
| 55g caster sugar |
Instructions
| 1. | Heat the oven to 200°C fan forced or 220°C conventional. |
| 2. | Grease and line the base and sides of a 23cm round springform cake pan with baking paper, making sure the paper extends 2cm higher than the top of the tin. |
| 3. | Set aside on a baking tray until required. |
| 4. | Place the cream cheese, crème fraîche, sugar, vanilla essence and orange zest in a food processor and whizz until smooth and creamy. |
| 5. | Add the eggs one at a time, pulsing between additions, until smooth. |
| 6. | Combine the cocoa and cream, then add to the mixture along with the melted chocolate and whizz until smooth and combined. |
| 7. | Pour the mixture into the prepared pan and smooth the top with a spatula. |
| 8. | Reduce the oven to 180°C fan forced or 200°C conventional, and bake for 70-80 minutes, or until dark brown on top (it’s even OK if it’s slightly burnt towards the edges) with a slight wobble across the cheesecake. |
| 9. | Stand for 1 hour, then transfer to the fridge to cool completely for 4 hours until the centre of the cheesecake is firm to touch (or better still, chill it overnight). |
| 10. | For the Jaffa glaze, place the orange juice and essence in a small bowl and sprinkle over the gelatine. |
| 11. | Stand for 5 minutes, then mix to combine and set aside until required. |
| 12. | Put the cocoa and ¼ cup water in a saucepan and mix to create a paste. |
| 13. | Add the cream and sugar and place over a medium heat. |
| 14. | Stir with a wooden spoon until the mixture comes to a gentle boil. |
| 15. | Remove from the heat and add the gelatine mixture, stir to dissolve, return to the heat and stir until smooth. |
| 16. | Strain through a sieve into a jug and stand to cool to room temperature. |
| 17. | To serve, remove the cheesecake from the tin and place on a plate. |
| 18. | Pour over the glaze and serve with orange slices. |
Recipes & photography Samantha Parish
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