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Whisky, orange and chocolate cheesecake
Makes 1 x 23CM CAKE Cakes, Bread and Pastries
For the crust
- 30 Oreo cookies, crushed with their filling
- 50g unsalted butter, melted
- 1tbsp dark cocoa powder
For the cheesecake filling
- 750g cream cheese, softened
- 200g golden caster sugar
- 50g dark cocoa powder
- 50ml whisky
- 1¼tbsp vanilla bean paste or extract
- grated zest 1 orange
- 300g good-quality dark chocolate, melted
- 4 eggs, plus 2 egg yolks, at room temperature
- 200ml whipping cream
For the chocolate ganache drip
- 200ml whipping cream
- 100g good-quality dark chocolate, chopped
- 25ml whisky
- 20g unsalted butter
Method
Preheat the oven to 150C/130C F/Gas 2. Wrap the outside of a 23cm spring-form cake tin in foil to ensure no water will enter while the cheesecake is baking in its water bath.
For the crust, put the crushed Oreos in a food processor and process to fine crumbs. Add the melted butter and cocoa and process in short bursts until combined. Spoon the crumb mixture into the cake tin and tightly press the mixture into the base, then transfer to the fridge for 30 minutes to set.
For the filling, put the cream cheese, sugar, cocoa, whisky, vanilla and orange zest in the food processor and blend until completely smooth, stopping and scraping down the side of the bowl a few times to remove any lumps. Once smooth, add the melted chocolate, eggs, egg yolks and cream and process until just combined and the mixture is smooth and glossy.
Pour the filling over the chilled crust, then put the tin in a roasting tin and pour in enough boiling water to reach halfway up the side of the cake tin. Bake the cheesecake for 1½ hours – you want it still to have a slight jiggle in the centre (it will set completely as it cools in the fridge).
Remove the cheesecake from the water bath and run a sharp knife around the edge of the tin to loosen the side to help prevent it cracking as it cools and shrinks. Set aside to cool completely in the tin, then transfer to the fridge to set, preferably overnight.
For the ganache drip, combine the cream, whisky, chocolate and butter in a microwave-safe bowl and microwave on medium for 2–3 minutes or until completely melted. Whisk to emulsify and allow to cool slightly.
Transfer the cheesecake from the tin to a serving plate. Pour the ganache all over the top – it will set as it hits the cold cheesecake, so it can be served straight away.
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