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Deliciously creamy No-Bake Terry’s Chocolate Orange Cheesecake perfect for Dessert and an Afternoon Treat!
If you hadn’t already noticed from following my blog, or especially my Instagram, I ADORE Chocolate, but especially Terry’s Chocolate Orange chocolate. I literally have no idea why so much, other than it being utterly amazing and one of the best things ever. After the success of my Chocolate Orange Cookies, and Terry’s Chocolate Orange Cupcakes I decided to continue my cheesecake obsession with a suitably amazing Terry’s Chocolate Orange Cheesecake!
I have made a bunch of Cheesecakes now, and this is by far my favourite. Some of you may disagree, but I adore this one. I have made it countless times now that I can’t actually count. My mum, who shockingly isn’t actually a massive fan of Chocolate Orange as a flavour combination (this is news to me…) is actually a really big fan of this.
Something about the creaminess and moussey texture of the Cheesecake filling is what makes it delicious to her. I agree, I am shocked about how delicious it is. I mean, I knew I would like it.. but its SO much tastier then I thought it could ever be! Honestly, my favourite recipe. Ever.
This recipe is super easy to make, its a no-bake recipe and you will want to make it over and over and over! The good thing about this sort of thing is that if you don’t have Terry’s chocolate where you are, you can easily substitute it for normal plain or milk chocolate and add orange zest or flavouring too it to make it equally as delicious!
I also adore a thick and buttery biscuit base on my cheesecakes which you might have noticed, but the amount of filling makes it a perfect match! If you want to do less biscuit, reduce the biscuit, and the butter but to the same ratio. So, half the amount of butter to the amount of biscuit! Although, what kind of criminal doesn’t like the biscuit base?!
RECIPE UPDATED JULY 2016
I have done a little experimenting as I had a few comments that the mixture ‘seizes’ slightly when making it. It still sets perfectly fine, and still tastes delicious, but the chocolate orange itself with seize. This means that the chocolate will go hard pretty much as soon as you start mixing it, so instead of having a smooth delicious mixture, you basically have a chocolate orange chip cheesecake.
I wanted to stop this from happening if I could so I did a few experiments! I found that if you mix the Cream Cheese with the Icing sugar, then add the Melted Chocolate and whisk till smooth, and then add in the Cream and whisk until think, the mixture will turn out super smooth, and will set perfectly.
It may not look as thick as it did before, mine didn’t for a while but whisking it for a little longer worked, but it sets like a dream. I have written the original method below, and the new one so you can choose which you prefer!
No-Bake Terry's Chocolate Orange Cheesecake!
Ingredients
Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter/Stork
Cheesecake Filling
- 500-600 g Cream Cheese (full fat)
- 300 ml Double Cream
- 75 g Icing Sugar
- 300 g Terry's Chocolate Orange
Decoration
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 12 Terry's Chocolate Orange Segments
- 75 g Melted Chocolate
- Sprinkles
Instructions
For the Biscuit Base
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat until fully melted.
- Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the butter, and mix until it is combined well.
- Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator for at least an hour.
For the Cheesecake Filling
- Melt the 300g of Chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
- Mix together the cream cheese and Icing sugar until thick and whip up the double cream in a separate bowl – fold the mixtures together, and then fold through the melted & cooled chocolate. If you find its quite sloppy, whisk till thick!
- OR - With a stand mixer, whip the Cream Cheese and Icing Sugar until smooth. Add in the slightly cooled Melted chocolate, and whip again till smooth. Pour in the Double Cream and continue to whip until thick. Check it occasionally and scrape down the sides until its all combined and really thick.
- Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight.
For the Decoration
- Whip together the Double Cream and Icing sugar together till its thick and you can pipe it.
- Drizzle over some melted chocolate onto the cheesecake, and pipe the cream onto the cheesecake.
- Add a segment per slice, and sprinkle over some sprinkles!
Notes
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- You could easily half the recipe used to make a smaller cheesecake, I prefer to make this size because it is always eaten so quickly and is so delicious! You can serve this with a splash of cream or just on its own – its utterly delicious and so easy to make!
- This recipe will last covered in the fridge for 3-4 days!
- If you don't want to pay for Terry's Chocolate Oranges as they can sometimes be a little pricey, you can easily use regular milk chocolate and add in 2tsps Orange Extract.
ENJOY!
P.s. Its utterly delicious, so don’t be surprised if you eat the whole thing yourself.
Find my other Cheesecake recipes on my Recipes Page!
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J x
© Jane’s Patisserie 2015
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152 Comments
Kerry
February 20, 2021 at 10:02 amThis recipe looks delicious! I’m hoping to try it out next week (intending to serve in half an Easter Egg!) Excuse the likely amateur question, but should the cream cheese be room temperature or straight out of the fridge? Thanks! Will let you know how it goes 😅
Jane's Patisserie
February 20, 2021 at 11:48 amThe cream cheese yes, but the double cream should be kept cold!! xx
Saskia
February 4, 2021 at 1:21 amI was just wondering if I made them in smaller dishes for little personal ones, could this then be frozen until I’m ready to eat it and if so how long would you recommend to leave it to defrost
Jane's Patisserie
February 4, 2021 at 11:44 amYes they can be! I use gü dishes sometimes and they freeze well – they need thawing in the fridge though so several hours at least! x
Maggie
January 31, 2021 at 11:17 pmHi, I have recently made the mini egg cheesecake with Philadelphia and it was amazing! I’m just wondering can mascarpone cheese be used instead for this recipe? Thank you
Jane's Patisserie
February 1, 2021 at 10:04 amYes it can be!! Sometimes mascarpone is naturally thicker so needs a little less mixing x
Planning my article – Emilys Media Blog
January 13, 2021 at 3:30 pm[…] No-Bake Terry’s Chocolate Orange Cheesecake! […]
Bee
December 26, 2020 at 11:07 pmI doubled this recipe and made one with some lemon curd folded in instead of the chocolate orange – both were gone in seconds! Jane you’re my go to page for any desserts now as all your recipes that I have tried have been a great success!!!
Cleo
December 23, 2020 at 9:35 amHi Jane, I love the sound of this recipe I’ve wanted to make it for ages! Chocolate orange is the best! 😍 going to try and make it for Christmas.
I have a question about the cream used in the main cheesecake filling, I’m in Australia and can’t work out which cream I need to get? We have double thick cream which is very thick (max you can get in one tub is 300ml), thickened cream and whipping cream. Do you know which one is the most similar to British double cream? Thanks xx
Jane's Patisserie
December 23, 2020 at 5:46 pmI’m afraid I don’t, but you just want the one with the highest fat content – if the double cream is really thick then maybe try that as it could be good for setting it! X
Ellie
December 18, 2020 at 7:28 pmThanks Jane, another amazing recipe !
I wanted next time to make a taller but smaller cheesecake, could I just use the same ingredients and just make this taller?
Jane's Patisserie
December 18, 2020 at 9:51 pmYes, so it depends on the tin you use but I usually say a 6″ cheesecake is half the recipe, so maybe a 7″ tin would be good?
Hema
December 14, 2020 at 6:37 pmI love this cheesecake it’s amazing, just wondering can this cheesecake be frozen?
Jane's Patisserie
December 14, 2020 at 8:57 pmYes it can be!
Rach
December 7, 2020 at 10:37 pmLOVED this cheesecake!! First cheesecake I’ve ever made and not only was it delicious (my family all agreed too) I was surprised how fairly simple it was to make. Will definitely be making this again!
Sarah
December 7, 2020 at 9:20 pmThis was amazing!! The best cheesecake recipe for chocolate orange lovers!!
Abbie
December 7, 2020 at 8:39 pmI made this for my mum’s birthday during lockdown 1 and it was a big hit with the family! My nephew requested a salted caramel one for his birthday a few weeks later and he enjoyed it so much!
Elaine
November 21, 2020 at 12:43 pmMade this this week and it was amazing.Son took some home with him and have some to a friend who now wants the recipe.Make one for dessert on Christmas day.Now to make the Rolo cheesecake this week.
Chelsey
November 20, 2020 at 8:44 pmI just had to make this as I am a huge chocolate orange fan and it was so yummy!!
I let mine set for about 8 hours and it came out perfect. Another amazing recipe from the lovely Jane xx
leecia
November 19, 2020 at 8:27 pmfantastic recipe easy to follow and turned out amazingly many thanks Jane x
SR
November 13, 2020 at 2:25 amJust made this recipe, and wow the chocolate orange filling is very overpowering. Extremely sweet and difficult to eat. I recommend starting with far less than 300g of the melted chocolate in the cream cheese, and add in more to taste..
Jane's Patisserie
November 13, 2020 at 11:21 amSorry you didn’t like it – I love something to taste of what it’s meant to represent (terry’s in this case!) so I love it having a strong flavour. Everyone’s tastes are different however so you can reduce it easily if that’s what you prefer.
Leona
November 11, 2020 at 3:21 pmTry this with the white chocolate orange.
Thank me later. 🤤🤤
Danielle
November 8, 2020 at 8:44 pmI am back to baking my way through lockdown and decided to make this cheesecake today. It is absolutely incredible!! It has just the right amount of biscuit to cream cheese ratio and it is just amazing, I’m definitely going to be making it again for Christmas!
Esmith
October 25, 2020 at 3:56 pmLovely recipe, tastes amazing.
Unfortunately mine didn’t quite set though I’m not too sure why. I hadn’t realised there was an edit further down saying mix whipped double cream after. Maybe it was that?
Jane's Patisserie
October 25, 2020 at 8:41 pmYou can do the cream either way – I always add it in liquid and it sets perfectly for me. It can be the whipping not being enough, or the chocolate was too hot!
Sarah
October 18, 2020 at 11:49 amHi again, I noticed this one says you can freeze it, is that the same for all of your cheesecakes or are some not suitable for freezing? There’s only me so a full cheesecake is a bit too much for me to eat in a few days ha Thank you x
Jane's Patisserie
October 18, 2020 at 8:40 pmThey are basically all suitable – some decorations aren’t best, and fruit ones can got a little odd, but they all freeze!!
Sarah
October 17, 2020 at 6:46 pmHello! What a fabulous cheesecake! I’ve made some of your other ones and have loved them! I would like to make this but in a 4 inch tin. Would you suggest I use half of the amounts? Thank you x
Jane's Patisserie
October 17, 2020 at 7:08 pmI would use about 1/3!! x
Sarah
October 18, 2020 at 12:11 amThank you so much 😊 x
Ness
October 17, 2020 at 6:27 pmIs it possible to use this recipe to make Terry’s white chocolate orange, replacing the normal Terry’s chocolate with the white?
Jane's Patisserie
October 17, 2020 at 7:09 pmYes! It’s just a straight switch xx
G
October 17, 2020 at 10:34 amWhat brand of cream cheese do you personally find best to use to make the cheesecakes?
Jane's Patisserie
October 17, 2020 at 11:51 amI use Philadelphia original, or mascarpone – I also like aldi/lidl!
Robert Maher
October 16, 2020 at 2:31 pmMade this cheesecake yesterday using half the amount of ingredients as my tin was smaller . Followed all the instructions and let the bad boy set in the fridge overnight as opposed to tucking in yesterday evening when i could have done as it had been chilled for 8 hours ( that was hard ) but so glad i did as it set like a dream . Simple to make yet so effective and tasted delightful.. Will be making another one definitely. !!
Laura Parker
October 10, 2020 at 9:40 pmHi,
My cream cheese went lumpy when following the recipe.. Any idea why this would of happened?
Tasted amazing just the texture was off
Jane's Patisserie
October 11, 2020 at 3:24 pmThis could be the mixture splitting slightly, not mixing it enough, or the mixture seizing slightly (because of the chocolate)! It may be worth watching some of my YouTube videos on cheesecakes as it may help you see which one it is! X
Emily
October 5, 2020 at 2:23 pmI absolutely love this recipe! Recently purchased a 9” tin, would this recipe still work with this tin?? X
Jane's Patisserie
October 5, 2020 at 6:44 pmVolume wise 9″ is about 1/3 bigger – so the cheesecake will just be thinner x
Chantelle Coombs
September 26, 2020 at 5:10 pmIf you love Terry’s chocolate orange you will love this cheesecake. Tesco’s often has a half price offer on this chocolate. It therefore makes the cheesecake very economical. Loved by all my family. Delicious and easy to make.
Hb
September 22, 2020 at 10:37 amHi, the recipe says 500-600g cream cheese, I’m.not sure if I missed something in the post- how much cream cheese should I use? Thanks 😊
Jane's Patisserie
September 22, 2020 at 11:55 amYou use anything between 500-600g – pack sizes can vary that’s all x
Siobhan
September 11, 2020 at 12:01 pmHi,
I’m thinking about using this recipe but with the white Terrys Chocolate orange , and also doing them as mini cheesecake pots, do you foresee any issues? Thanks xx
Jane's Patisserie
September 11, 2020 at 4:11 pmNo, easy switch!
Lindsey
September 7, 2020 at 9:29 amHi, when making this can you also put pieces of chocolate orange in the mix aswell as melting it in? Thanks x
Jane's Patisserie
September 7, 2020 at 2:26 pmOh yes for sure!
Nadine
July 28, 2020 at 1:04 pmI love, love, love this cheesecake and so does everyone else each time I have made it. The same goes for the lemon and raspberry cheesecake too. Thank you for creating such delicious recipes 😊🥰😋
Chanelle
June 23, 2020 at 8:01 amSo I made this for fathers day and split the mixture into 3 smaller tins, 12cm diameter. And there was enough mixture to do 3! They tu red out to be a massive hit and were delicious!!
I was wondering if I only wanted to make 1 small one could I split the recipe by 3? Or half the recipe??
Jane's Patisserie
June 23, 2020 at 9:04 amHey! Usually, I say half a mixture makes a 6″ round, and a 4″ is a third! x
Jo Bennett
June 8, 2020 at 8:52 pmWe love Terry’s chocolate orange so it made perfect sense to do this recipe for the first cheesecake I have done and it was so easy. I will definitely be making more. The taste is delicious and the texture so creamy. My family loved it.
Jane could I use half and half of milk and dark chocolate orange, would the topping be a deeper chocolate colour?
Jane's Patisserie
June 10, 2020 at 9:12 amHey! Yes using half milk half dark would make a deeper colour and flavour! xx
Scott.S
June 7, 2020 at 3:42 pmAmazing thank you very much for sharing. This was a hit!
Amateur question but My cheesecake always gets stuck to the bottom Board of the springform tin, any tips on how to separate it , avoiding mess ?! Thank you
Jane's Patisserie
June 7, 2020 at 7:12 pmHey! Ahh I’m so glad!! I usually use a small thin knife, or a cake lifter etc! But you can line the tin if you struggle with it!! x
Victoria Muir
May 24, 2020 at 4:20 pmI have yet to make this for myself but I did make it for a close friend and his family and they all absolutely loved it! It was really fun to make aswell as relatively easy! Can’t wait to not bake it again 😁
Jane's Patisserie
May 24, 2020 at 5:45 pmAhh yay! So glad! x
Kirsty
May 4, 2020 at 10:30 amThis is the first recipe I ever made from this blog it was requested by my nephew for Halloween and it did not disappoint. I’m not a massive fan of choc orange flavour, I prefer choc mint but I have to say this was delicious and the whole family really enjoyed it.
Again a great base, easy to follow instructions as well.
Jemma Butler
May 3, 2020 at 7:38 pmThis is absolute favourite in our house, it tastes amazing and never lasts long! 😍
Jane's Patisserie
May 3, 2020 at 7:49 pmYesss!! This is my favourite cheesecake I won’t lie! 😍
Chris Hankin
January 10, 2020 at 2:15 pmHi Jane, made this last weekend. Wow. Family came as usual for Sunday dinner and all agreed this is a winner. I used dark chocolate and added orange essence as I only had one Terrys orange. Still tasted amazing .
I am learning so much at the moment as only just started to make desserts. After making this I found your video on YouTube. Could have saved a lot of time as I did so much individually instead of just bunging everything in a bowl and mixing but hey ho you live and learn.
Many thanks for your recipe.
How To Make A Terry's Chocolate Orange Cheesecake! | Jane's Patisserie | GoDiva Recipes
December 24, 2019 at 9:56 am[…] Recipe here – https://www.janespatisserie.com/2015/05/17/no-bake-chocolate-orange-cheesecake/ Pin the Recipe here – […]
Aiste
December 19, 2019 at 7:32 pmHi, sounds amazing! Do you think pouring a thing layer of melted dark chocolate would turn out to be okay as well? Thank you!
Jane's Patisserie
December 19, 2019 at 9:37 pmI wouldn’t do just chocolate as it would be solid and hard to cut – have a look at my twix cheesecake for a ganache layer!
Anne
April 24, 2020 at 10:36 pmHi I’ve made this before and my family loved it. Thanks for sharing. I have two tubs of mascarpone that needs eating up. Would it would instead of cream cheese?
Jane's Patisserie
April 25, 2020 at 9:23 amYes, you definitely can! Sometimes it just needs a little less whipping for mascarpone!
Zara
August 7, 2019 at 7:25 pmHi Jane, would it be okay to make this recipe into small dessert pots ? Thank you
Jane's Patisserie
August 7, 2019 at 7:41 pmYes it is! I usually make 12.
Jessica
December 29, 2018 at 11:39 amDelicious! Made this twice with complete success! Fab recipe!!
Louisa Budgell
December 21, 2018 at 10:08 pmI made this today for Christmas Eve. I used the second method using my mixer and it turned out perfectly! Biggest problem? Not eating all the batter!
Jane's Patisserie
December 22, 2018 at 9:39 amHahahah I agree!!
Sophie
December 16, 2018 at 10:42 amThis looks amazing! I want to make it for a big family Christmas but so many desserts to make that I want to make some stuff ahead of time. Do you think it would freeze ok for use in a weeks time?
Thanks
Jane's Patisserie
December 16, 2018 at 10:47 amHiya! Yes, you can freeze it if you set it fully first in the fridge! (And freeze without decoration!)
Anya
November 24, 2018 at 10:06 amThank you so much for sharing this recipe – Its the second time I’ve made this and its absolutely delicious. I made some last night in tall ice cream glasses for a movie night and am taking a tray bake version to my families today. Amazing 🙂
Wendy
December 9, 2018 at 12:29 pmIs it the same amount of ingredients if it’s made in a tray bake.
Jane's Patisserie
December 9, 2018 at 4:28 pmI’ve never made a cheesecake into a traybake, but this is designed for an 8″ round tin. This is equivalent to a 7″ square tin.
M.B
August 8, 2018 at 6:38 pmHi, I have tried your recipe and the mixture was quite sloppy i literally poured it over the biscuit base. I used the exact ingredients and quantities. I used a standmixer and it all looked fine until i added the double cream, despite whipping for a good 30-40mins with a powerful stand mixer it looked the same. What am i doing wrong? Thanks
Jane's Patisserie
August 8, 2018 at 7:57 pm30-40 minutes would have been the issue. Thats waaaayy too long. After a while, you can whip too much and revert it back to a liquid (same with most mixtures). It does naturally get runnier once the cream is added, but should whip back up. But if the chocolate was too hot when put in, it would have melted the mixture somewhat. Stick it in the freezer and it’ll be dandy!
Lindsey
April 30, 2018 at 12:30 pmIf I halved the recipe to make a smaller one what size tin should I use please?
Jane's Patisserie
May 1, 2018 at 7:11 pmProbably a 6″, but it would still be quite small. Its best to use individual pots! x
Angela Hughes
April 9, 2018 at 11:25 pmHow do I make this in 23 cm tin? How many slices would this make? I am making it for a fundraising dinner and need to get it perfect the first time! No pressure!!
Jane's Patisserie
April 10, 2018 at 10:09 amHiya! You can either make it straight into the tin so its thinner, or use this recipe to multiply up how much you would need – http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
Sally
March 11, 2018 at 6:21 pmI made this cheesecake for Mothers day. It turned out perfectly. Everyone loved it
Such and easy straightforward recipe too. I will be making more
Thank you
Jane's Patisserie
March 12, 2018 at 11:50 amAhh yay! I’m so glad!
Jennifer
February 27, 2018 at 5:59 pmHey,
I am wanting to do this for my partners birthday but we are travelling that day, so I was wondering if I pre made it and froze it would it still come out with a stable texture if I fully defrost it on my travels?
Kind thanks 😊
Jane's Patisserie
February 28, 2018 at 9:06 pmHiya! Yeah it should be fine. I’m not sure how far you are travelling but it should be fine! x
Jane's Patisserie
February 28, 2018 at 9:06 pmHiya! Yeah it should be fine. I’m not sure how far you are travelling but it should be fine! x
Paula
February 25, 2018 at 11:29 amFollowed the newest mix version to a tee but the recipe does not set like a baked cheesecake. The texture is more like a slightly set pudding (even after 12 hours in the fridge.). It tastes delicious but would highly recommend freezing it so you are not disappointed with the texture. Enjoy!
Jane's Patisserie
February 25, 2018 at 2:28 pmHiya! It sounds like you hadn’t quite got the mixture thick enough otherwise it would’ve set harder, but no-bake cheesecakes are naturally softer than baked ones as they are different.
Laura
February 2, 2018 at 3:44 pmHi – the comments talk about an ‘updated recipe’ but I don’t see it, can you send the latest one?
Jane's Patisserie
February 2, 2018 at 5:47 pmThe recipe in the post is the updated one.
Steph
December 26, 2017 at 9:46 pmHi, I made this for one of our Christmas Day desserts and it turned out perfect! I used 250g Chocolate Orange in the cheesecake mixture and although I couldn’t taste it much when I licked the spatula, the end result told a different story and was just right! I followed the most updated method and mixed the Philadelphia with the icing sugar, then whisked in the cooled melted chocolate and then finally poured in the double cream and whisked until thick. Made the night before and the texture was just right. Making it again for more guests in a couple of days! Thank you Jane x
Mrs T
December 25, 2017 at 10:10 pmHi can you use dark chocolate oranges for this recipe? Does it taste the same/sweet enough?
Jane's Patisserie
December 26, 2017 at 10:47 amYou can use them! It will just taste slightly darker. Still yummy though!
Rosy
December 18, 2019 at 9:05 pmHi Jane thank you so much for posting this recipe! Ant wait to try it out over Christmas! I was wondering when do you sprinkle the chocolate decor? Is it after the cheesecake has chilled for 5-6 hours?
Jane's Patisserie
December 18, 2019 at 9:45 pmI do all decoration after the cheesecake has fully set and be removed from the tin!
Caragh Campbell
December 23, 2017 at 4:11 pmHi. Roughly how long do you mix the filling at each step? (cream cheese and icing sugar, then with the melted choc and then with the double cream)
I made this and while it tastes amazing, it didnt set 🙁 This happens with every cheesecake I try 🙁
Thanks
Jane's Patisserie
December 24, 2017 at 8:32 amIf it happens every time, it might be the ingredients you are using, or that you simply don’t whip long enough. It’s hard to say on timings because every mixer is different, and I just sorta know when to stop.
Carly
December 21, 2017 at 9:02 pmHi this looks like a fab recipe I’ll be making it on Christmas eve ready for Christmas day any ideas on where to get the little orange balls for decoration? Thank you so much cannot wait to make and try this!
Jane's Patisserie
December 21, 2017 at 9:47 pmI bought them from Tesco a couple of years ago, but haven’t seen them since – gold or silver balls will work well!
Carly Allday
December 21, 2017 at 9:52 pmVery Christmasy I’ll take a look for gold or silver thanks so much 😊😊
H
November 24, 2017 at 6:21 pmHello!
I had a little laugh when I read your recipe. You have listed “Spare chocolate orange slices”. There’s no such thing as spare slices, those are the chefs benefit while the cheesecake sets 😂
Fab recipe, so yummy!
Sarah
September 6, 2017 at 8:56 pmHi I dont have an electric beater, will a manual whisk do the trick? I’m useless with cakes but desperate to try this recipe!
Jane's Patisserie
September 7, 2017 at 6:27 pmI would whip the cream separately and fold the two mixes together, and it should be dandy! x
http://www.bbc.co.uk/food/recipes/easy_chocolate_cake_31070 | amandashomekitchen
August 12, 2017 at 11:35 am[…] https://www.janespatisserie.com/2015/05/17/no-bake-chocolate-orange-cheesecake/ […]
Yasmine
August 8, 2017 at 5:58 amSorry I’m a bit confused? How much of the 2 chocolate oranges do you have to keep fro decoration because 1 is 175g so 2 is 350g so do you save 100g for decoration as you use 250 in the recipe?
Jane's Patisserie
August 8, 2017 at 7:28 amYou can just use two entire chocolate oranges in the mix if you want – it’s not an exact science – but yes I used that originally. However, as chocolate oranges are now 157g, it might be easier to buy a third so you have enough to decorate with.
Becky
August 1, 2017 at 10:39 amThis cake is awesome and way too addictive. I’m supposed to be cutting down on sugar but there’s no chance of that while this is sat in the fridge, but it’s so worth it.
Everyone is now wanting to come round to our flat more often than usual, however I don’t think that’s to see us!
Nicola
February 25, 2017 at 11:08 amDo you mean two 180g Philadelphia or 280? Our packs only come in 180.
Thanks
Jane's Patisserie
February 25, 2017 at 12:57 pmI did mean 280g. Buy three 180g instead x
Nicola
February 25, 2017 at 2:04 pmOK thank you. A bought a different brand that came in 250g and got two of those.
Jane's Patisserie
February 25, 2017 at 4:46 pmOkay it should be fine! As long as its full fat it should still work!
Nicola
February 25, 2017 at 5:10 pmYeah it is and is now chilling in the fridge. Seemed to be ok. (From what I tasted on the beaters it’s good too 😉 )
Jane's Patisserie
February 25, 2017 at 5:26 pmAhh yay! Licking the beaters is a necessity!
Sharon
December 9, 2016 at 7:58 amWhen you say 2 terry chocolate orange in the recipe do you mean 2 segments from a whole orange, 2 whole oranges! Or 2 of the bars?
Sharon
December 9, 2016 at 7:59 amOops this question was for your chocolates orange brownie recipe not the cheesecake
Jane's Patisserie
December 9, 2016 at 2:57 pm2x Terrys Chocolate Orange means two oranges haha
Catriona elliott
November 16, 2016 at 2:50 pmThis is an amazing cheesecake and tastes awesome but is it OK to freeze?
Jane's Patisserie
November 16, 2016 at 4:56 pmYes its fine to freeze x
Mary
October 4, 2016 at 9:36 amGood morning, I would like to say thank you for excellent recipes i love naking these cakes during spare time for the family, During the summer 2016 issue of Baking heaven It had your recipe for chocolate orange cheesecake, it was running smoothly until it came to decorating the cake it did not explain that the orange zest sugar and the chocolate drizzle are two separate types of decoration.
Jane's Patisserie
October 4, 2016 at 9:40 amHi – Thank you so much! Unfortunately I can’t help what the magazine has printed and if they had to delete some words to make it fit to the magazine. As you can see on my post on here it says “Sprinkle on some orange zest sugar (Mix together the Orange zest and caster sugar until the sugar turns orange and its combined!), and then using the second chocolate orange, melt a few segments and drizzle over the cheesecake,” which is explaining to sprinkle over the orange zest sugar, and then drizzle.
Mary
October 4, 2016 at 9:44 amThank you for the reply, yes after my first attempt doing it from the magazine realised a problem so came on to your website to double check the recipe and what it says, I totally agree with what you said of course, just the magazine was slightly confusing and made it sound like you added both together.
Jane's Patisserie
October 4, 2016 at 9:45 amHiya again! Yeah I did send them the correct information but they’ve cut it down in to a confusing way so I do apologise on their behalf haha!
Mary
October 4, 2016 at 10:06 amThank you
Jen
April 29, 2016 at 4:12 pmCan you clarify how much Terry’s Chocolate Orange you use in the cheesecake mix please? The recipe originally said you used 2 Terry’s Chocolate Oranges but you only put one in the mix and save one for decoration but now it says you put in 250g. Thanks.
Jane's Patisserie
April 29, 2016 at 4:12 pmI now put in 250g, the recipe has changed.
Sarah Dickinson
December 24, 2015 at 11:27 amGoing to make this today for Christmas!!! =) I can’t wait it looks absolutely amazing!!!! 😛 YUM! Thank You Jane! x x x
Jane's Patisserie
December 24, 2015 at 2:36 pmEnjoy it!!! 🙂 xx
Neil
November 29, 2015 at 6:14 pmStupid question – but do you just melt down one chocolate orange to go in the cheesecake mix? Then use the other for decoration? Thanks!
Debbie
November 26, 2015 at 5:00 pmHi, I’d love to try one of these lovely looking cheesecakes but can not get double/heavy cream where I am and was wondering if I could use whipping cream in its place?
Thanks Deb
Jane's Patisserie
November 26, 2015 at 5:45 pmIt depends on the fat content of your whipping cream – our double cream is 48%, and heavy cream in America is 35% so anything about that should be fine – if not then you can use it anyway but serve it in a dish with sides as it may not hold so well 🙂 x
Debbie
November 26, 2015 at 6:24 pmThat’s great, thank you. I’v just checked and it says its 35% so I will give it a go.
Sarah
May 3, 2020 at 11:48 pmI made this at Christmas for my boyfriends family, it was my first time meeting the extended family, so had to impress. Well boy did it deliver! It’s so indulgent the perfect treat, cheesecake and terry’s choc orange what’s not to love!
Mark
November 25, 2015 at 5:04 pmJust made the chocolate orange cheese cake,and i now have many brownie points in the bank with the wife,it is superb.thx.
Jane's Patisserie
November 25, 2015 at 8:10 pmOhh im so glad! 🙂
Sarah Dickinson
November 22, 2015 at 10:45 pmJust have to say your photography is Ahh-mazing here!!!! Plus, of course, the cheesecake itself!!!! NOM NOM!!! I may just be trying this out this festive season!! Thanks very much for posting and I’m so glad I found your blog on twitter! xoxo
Jane's Patisserie
November 23, 2015 at 9:05 amThanks Sarah!! Im so glad you like it!! 🙂 xx
Kim
November 2, 2015 at 7:41 pmI’ve just made this!! From what I licked off the spatula, it’s going to be soooo good 🙂
But am I right in saying that only one choc Orange goes into the mixture, and the second is for decoration?
Jane's Patisserie
November 3, 2015 at 8:13 amYes 🙂 I put the other into segments on top, and melted a couple of pieces to drizzle!
nutmegandwhiskey
May 18, 2015 at 6:38 pmVery lovely and beautiful looking cake! My mother loves those orange chocolates as well!! It’s a shame I can’t get the lady to eat any cream cheese though. 😛
Jane's Patisserie
May 18, 2015 at 6:48 pmThank you!
And I genuinely used to hate any cheese apart from Cheddar, but I’m sure she’d love this :p
pamsyarns
May 17, 2015 at 8:25 pmSounds and looks delicious. Choc Orange is my husband’s favourite – might have to give it a go.
Jane's Patisserie
May 17, 2015 at 8:26 pmThank you! And Ohh he will definitely love it then! And I hope you do!
livetravelreadgina
May 17, 2015 at 3:20 pmHoly crap, looking at this made my stomach grumble hahah! Looks ridiculously good!
Jane's Patisserie
May 17, 2015 at 4:31 pmHahaa thank you! I’m sorry/happy that I made that happen ahaha!
Claire Huston
May 17, 2015 at 1:24 pmLovely as always! Can’t believe I wasn’t following you on Twitter – just sorted that out! Retweeted your post for #SundayBlogShare 🙂
Jane's Patisserie
May 17, 2015 at 2:19 pmThank you! And thank you again! I shall have a look! 🙂
Whisked Away
May 17, 2015 at 12:31 pmYou are killing it with the desserts! And killing me too, this looks like heaven.
Jane's Patisserie
May 17, 2015 at 12:53 pmThank you so much ❤️ I love desserts too much haha x
Sophie Sjösten
May 17, 2015 at 10:48 amYuuum. That looks delicious!
Jane's Patisserie
May 17, 2015 at 10:54 amThank you, Sophie! x
Jo Blogs
May 17, 2015 at 10:12 amOrange zest sugar? Genius idea! I thought it was crumbled up hokey pokey when I saw the photo on FB 🙂
Jane's Patisserie
May 17, 2015 at 10:13 amThanks! I always like using orange zest as decoration but most of the time it’s just a soggy mess, mixing it with the sugar makes it possible to decorate with! ☺️