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This is an easy cheese cake recipe and tasty as well. The orange chocolate gives a tangy, but sweet flavor. Serve some fresh strawberries or other berries in season to give color and contrast. -- EclecticCooking.com

Ingredients:

100 g (3 oz) plain digestive biscuits*
50 g (2-1/2 oz) melted butter
2 x 200 g (ca 13 oz) orange chocolate bar
2 dl (1 Cup) whipping cream
250 g (ca. 8 oz) Philadelphia light cream cheese
250 g (ca. 8 oz) mascarpone cheese

Directions:

Break up the digestive biscuits and reduce them to the size of bread crumbs in the food processor and mix the bread crumbs with the melted butter. Line the base of a 20 cm (8 oz) spring form with the bread crumb mixture; press firmly to cover the base in an even layer (use the back of a spoon if necessary), cover and refrigerate to set. Break the chocolate into small pieces and over very low heat melt it. (You can put a heatproof dish over a pan of simmering water, then remove the pan from the heat and let the chocolate continue to melt, stirring once or twice).

Whip the cream and set aside. Gently beat the Philadelphia cream cheese and mascarpone in a bowl until well combined (do not overbeat, just combine well), stir in the melted chocolate and then fold in the whipped cream until smooth. Spoon the cheese mixture over the biscuit base and place in the refrigerator for at least 4 hours or overnight. Before serving, grate some white or dark chocolate over the top and decorate with fresh orange segments (fresh strawberries or raspberries are also nice and give a nice, appetizing color).

*Graham cracker biscuits (cookies) may be used instead of digestive biscuits.

(Serves 8-10)

Orange Chocolate Cheese Cake. To import, drag image to your MacGourmet recipe box.

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