A scour through my dessert archive and there is one overwhelming theme... ease. This post proves to be no exception to that rule. In fact, I think it might be the easiest sweet treat I have ever created. There is no cooking involved whatsoever. None. Nada. Not a jot. It's a complete assembly job from start to finish.
The reason this pudding is so easy to put together is courtesy of my new favourite cheat ingredient. Carnation Chocolate Filling and Topping was next to the dulce leche caramel in the supermarket (I was initially looking for Banoffee ingredients - another excellent assembly sweet) and I have to say I was intrigued. This fudgey chocolate delight is a recommended topping for a chocolate fudge cake but I had ideas of marbling it through a cheesecake mixture. In reality, the chocolate filling was too stiff for marbling but what a wonderfully decadent chocolate layer it made.
This might be one of my favourite things I have made in a long time. I love the combination of chocolate and ginger anyway but the addition of an orangey citrus touch is just too ridiculously moreish and is of course reminiscent of the ubiquitous chocolate orange that will no doubt be hiding away in my Husband's stocking come Christmas Day. But this isn't Terry's, it is completely mine and it can be yours too with about 5 minutes of effort.
Chocolate Orange Cheesecake with a Ginger Biscuit Base
1/2 pack of ginger nut biscuits (150g)
75g salted butter
1 tin Carnation chocolate filling
500g mascarpone cheese
Zest of 3 satsumas (because that is what I had in) or 1 orange
20g dark chocolate with orange (I used the Lindt Orange Intenso, it is incredible and you can have the rest of the bar for munching)
Step One: Make the base.
- Crush the ginger nut biscuits.
- Melt the butter and mix into the biscuits.
- Press the mix into a 20cmx20cm dish and pop in the fridge while you whip up the topping.
- Open the tin of Carnation Chocolate Filling.
Step Three: Prepare the cheesecake layer
- Mix the zest into the mascarpone (I don't sweeten this layer as that chocolate filling is plenty sweet enough)
- I haven't experimented with additional booze as yet but I would not be surprised if a dash of Grand Marnier was an incredible inclusion.
Step Four: Assemble
- Retrieve the base from the fridge.
- Spread the chocolate mixture over then follow with the zest mascarpone.
- Grate the chocolate liberally over the top and pop back in the fridge for an hour or just until you are ready to serve.