Ingredients

The following ingredients have 12 Servings
  • 300g (3 cups) chocolate digestive biscuits, crushed
  • 150g (⅔ cup) butter, melted
  • 360g (2 cups) milk chocolate, chopped
  • 340g (1½ cups) cream cheese
  • 150g (1½ cups) icing sugar
  • 5ml (1 tsp) orange extract
  • 300ml (1½ cups) double cream

Instruction

  •  Crush the biscuits in a sealable plastic bag with a rolling pin until everything turns into crumbs.
  • Mix the butter with the crumbs.
  • Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
  • Place the base in the fridge for 1 hour to set.
  •  Melt the chocolate in a separate bowl. See Notes.
  • Meanwhile, whisk the cream cheese, icing sugar and orange extract until combined. 
  • Systematically, whisk in the melted chocolate into the cream cheese mixture.
  • Whip the double cream in another separate bowl until soft peaks form.
  • Fold the chocolate cream cheese mixture into the whipped cream, a quarter of the cream cheese mixture at a time.
  • Transfer the filling to the tin and spread evenly over the biscuit base.
  • Chill in the fridge for at least 6 hours but preferably overnight. 
  • Decorate with grated orange zest and chocolate pieces. Enjoy!