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White Chocolate and Orange Cheesecake

(For a 28cm tart tin-serve 6 to 8)

For the base
125g (5 oz.) wholemeal biscuits
60g (2 oz.) unsalted butter
Grated Rind and Juice of two Oranges.
1 Tablespoon Sugar
110g (4 oz.) Cream Cheese
350g (12 oz.) Plain Yoghurt.(Greek Yoghurt is good)
175g (6 oz.) good White Chocolate
One orange peeled and sliced for the top.

Crumb the biscuits (in a food processor or by hand) and melt and add in the butter.
Mix these together and press in evenly into a 28cm tin.
Put this into the fridge (or freezer) to set.

(Line this with a piece of tinfoil if you want to remove after setting)
Put the chocolate in a bowl over simmering water until melted or melt in a microwave at defrost.
Mash the cream cheese and then beat in the yoghurt, the orange juice and zest until you have a smooth cream.
Beat the melted chocolate into the cheese mixture and then spoon over the base. Smooth the top with a palette knife.
Put this in the fridge for a couple of hours to set.
You can decorate the top with slices of peeled orange.
You can lift this out carefully and put on a plate if you have lined with the foil.

April 5, 2010 09:51 AM | 0 Comments
  Martin Dwyer
Consultant Chef