• 200g soft light brown sugar
• 2 x 300g tubs Philadelphia light cream cheese
• 250g mascarpone
• 3 eggs,
• 3 tablespoons cocoa powder, sieved
• finely grated rind of 2 oranges
• juice of 1 orange
• 150ml whipping cream
• 200g plain chocolate
• Decoration - 150ml whipping cream
• Decoration - Orange Slices
• Base - 175g chocolate orange digestive biscuits, crushed
• Base - 50g butter, melted

1 Base line with non-stick parchment paper, a 20cm round spring release cake tin. Stir the digestive biscuit crumbs into the melted butter and then press into the base of the tin. Put in the fridge to chill.

2 Place the light brown sugar, the Philadelphia cheese, mascarpone, eggs and cocoa powder in a food processor and whiz until smooth.

3 Stir in the orange rind and juice

4 Gently heat together the whipping cream and chocolate until the chocolate is melted, then add to the main cheesecake mixture. Mix well. Pour on top of the crumb base.

5 Place the cake tin on a Miele baking tray. Put in the oven on shelf position 1 and bake on Fan plus function at 180°C for 50 minutes. The cheesecake will still appear slightly wobbly in the centre. Remove from the oven and leave to cool. Chill overnight.

6 To decorate, whip up the cream until holding shape, then pipe a series of rosettes around the edge of the cake. Place the orange slices between the rosettes of cream. Serve with pouring cream or Bittersweet Orange Sauce. Serves 8 – 12 portions.

Preparation time: 25minutes
Cooking time: 50mins+Chilling Time
Difficulty: EASY