Method

STEP 1 - Preparation

• First, take from the fridge the soft cheese, eggs, and double cream and allow to come to room temperature for an hour before making the recipe.
• Heat the oven to 180°C/356°F.
• Cover the base of a 9-inch springform cake tin with baking parchment paper: unclip the ring, lay the parchment over the base, and clip the ring back to ensure a smooth surface without a lip.

STEP 2 - Prepare the base

• Tip the digestive biscuits into a food processor and mix until you have crumbs.
• Add the melted butter and orange zest, then mix until everything is evenly coated.
• Tip the mixture into the prepared tin and press into an even layer using the back of a spoon.
• Bake for 10 minutes or until the base is slightly crisped.

STEP 3 - Prepare the filling

• Meanwhile, add the soft cheese and light brown sugar together in a large bowl and whisk until creamy.
• Next, whisk in the whole eggs and the egg yolks, and whisk until smooth. This should take around 3-4 minutes with an electric whisk, allow more time if whisking by hand.
• Place the dark chocolate into a heatproof bowl and microwave in 30-second bursts until all the chocolate is melted.
• Gently pour the melted chocolate into the mixture while whisking continuously until combined evenly.
• Finally, stir in the orange zest and mix for an additional 1 minute.

STEP 4 - Assemble and bake

• Wrap some aluminum foil around the base of the cake tin to prevent any leaking.
• Add cake tin to a large baking tray/roasting tin with deep sides (at least 1.5 inches/4cm).
• Pour the cheesecake filling into the tin. Do not overfill, allow the filling to sit around half an inch below the rim of the cake tin.
• Put the baking tray/roasting tin in the oven.
• Pour hot water into the roasting tin to cover 1-inch/2.5cm up the side of the cake tin.
• Bake at 180°C/356°F for 1 hour.
• Once done, the cheesecake will be slightly set around the sides but still a little wobbly in the center, this will set more once refrigerated.
• Refrigerate for one hour before adding the grenache topping.

STEP 5 - Make the grenache topping and refrigerate

• In a microwavable dish, add the broken-up chocolate pieces and butter and heat for 30 seconds at a time. Stir well and add a little of the double cream each time until the mixture is melted.
• The mixture will be quite runny, so allow around 15 minutes to cool before pouring it on top of the cheesecake.
• Gently pour the mixture evenly onto the top of the cheesecake and give the cake tin a little shake to even out the mixture. Refrigerate for 4 hours minimum before serving (overnight is best).

STEP 6 - To decorate and serve

• To remove the cheesecake from the cake tin, use a sharp knife to cut around the edges. Unclip the cake tin and carefully remove it.
• Decorate with candied oranges, some fresh peeled orange segments, and a little grated dark chocolate.