1. Prepare the Base
In a bowl, mix the biscuits with the melted butter until well combined.
Press the mixture firmly into the bottom of a springform pan.
Chill in the refrigerator for 10 minutes.
Preheat the oven to 180°C (350°F) and bake the crust for 10 minutes. Let it cool.
2. Make the Cream
In a large mixing bowl, cream together the butter, sugar, and vanilla extract until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Gradually mix in the cheese spread, cornstarch, and orange zest until smooth.
3. Bake the Cheesecake
Pour the cream mixture over the cooled biscuit base.
Bake in the preheated oven at 150°C (300°F) for 60-70 minutes, or until the center is set but slightly jiggly.
Let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
4. Prepare the Ganache
In a saucepan, heat the cream until just simmering.
Remove from heat and add the dark chocolate. Let it sit for a few minutes, then stir until smooth.
Pour the ganache over the chilled cheesecake, spreading it evenly.
Enjoy!
Let the chocolate cheesecake set in the refrigerator for another hour before slicing and serving. Enjoy this decadent dessert!
See as well Pudding Cake
continued on next page
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