Advertisement for Disaronno // A soft, creamy cheesecake with chocolate, orange and almond liqueur from Disaronno. A new favourite in our house – wow, it tastes good.
The bittersweet flavour of almonds and a hint of alcohol, combined with chocolate and a touch of orange – together they add up to something greater than the sum of their parts 😉
The cake naturally contains a little alcohol – really not much – but if you would prefer it without, you can warm the almond liqueur and dissolve the gelatine leaves in that instead of in the orange juice.
Chocolate cheesecake with orange and Disaronno
Recipe for a wonderfully creamy cheesecake with chocolate, orange and almond liqueur.
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Ingredients
Biscuit base
- 225 g digestive biscuits
- 125 g butter
- 80 g dark chocolate (70%), roughly chopped
- 70 g almonds
Chocolate cream cheese filling
- 250 g full-fat cream cheese – not light
- 300 ml whipping cream (38% fat)
- 150 g milk chocolate
- 50 g dark chocolate, 70%
- 100 g icing sugar
- 1 orange, finely grated zest and the juice – about 50 ml orange juice
- 50 ml Disaronno
- 3 1/2 leaves gelatine
You will also need
- Cake ring or springform tin, about 18-20 cm
- Acetate cake collar
- Chocolate shavings
- Chocolate balls – these are from Special Moments
- Edible gold flakes
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Method
Biscuit base
- Toast the almonds in a dry frying pan until they smell fragrant, then leave them to cool.
- Melt the butter in a saucepan.
- Blitz the biscuits to fine crumbs and add the almonds. Blitz again until the almonds are roughly chopped – not too large and not too small.
- Stir the biscuit and nut mixture into the butter, then stir in the chocolate until it melts and you have an even mixture.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If using a cake ring, place it on a chopping board with a sheet of baking parchment underneath and line the inside of the ring with acetate.
- Tip the biscuit mixture in and press it out firmly so the whole base is covered and the mixture is well compacted – that way the base won’t crumble when you slice the cake.
- Chill in the fridge and let it rest while you make the cream cheese filling.
Chocolate cream cheese filling
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Melt the chocolate in the microwave or over a bain-marie and let it cool slightly – but not so much that it starts to set.
- Whip the cream to soft peaks.
- Stir the cream cheese together with the melted chocolate, orange zest, icing sugar and Disaronno. Stir until the mixture is completely smooth and free of lumps.
- Fold the whipped cream into the cream cheese mixture, taking care not to knock the air out of it.
- Warm the orange juice in a small saucepan – without letting it boil. Turn off the heat and stir in the soaked, squeezed-out gelatine leaves, one at a time.
- Fold a couple of large spoonfuls of the cream cheese mixture into the warm orange and gelatine, and stir until it is free of lumps and has cooled slightly.
- Fold the cooled orange and gelatine mixture into the cream cheese mixture and stir gently until smooth.
- Pour the filling over the biscuit base – spread it out with a spoon if needed – and tap the tin gently on the worktop to knock out any air bubbles.
- Return the cake to the fridge and leave it to set for at least 3 hours – or preferably overnight.
- Before serving, decorate the cake with chocolate shavings, chocolate balls and gold flakes.
Nutrition
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Lavede denne som dessert til nytår (med Grand Marnier) . Den blæste alle bagover. Gav den lidt ekstra chokolade i bunden. Det fungerede.
Hej Birgitte
Hvor gør det mig glad at høre, tusind tak for din besked – og fif med Grand Marnier:)
Warm wishes, Dianna
Kan man bruge noget i stedet for mandellikør?
Hej Josephine
Det kan du sagtens ja 🙂
Prøv med f.eks. cointreau eller grand Marnier – det passer utrolig godt til både chokoladen og appelsinen i kagen 🙂
Warm wishes, Dianna
Den er fuldkommen fantastisk
Tusind tusind tak altså 🙂