Chocolate Orange Baked Cheesecake

Prepare the ingredients and the tin: Remove the soft cheese, eggs, and double cream from the fridge at least one hour before starting to bring them to room temperature. Preheat your oven to 180°C (160°C fan/gas 4). Line the base of a 23cm springform cake tin with baking parchment by laying the paper over the base before clipping the ring into place; this ensures a smooth bottom without a lip.

Make the spiced biscuit base: Place the gingernuts (or digestives) into a food processor and pulse until they form fine crumbs. Add the melted butter and the zest of one orange, then blitz briefly until the crumbs are evenly coated. Transfer the mixture to the prepared tin and press it firmly into an even layer using the back of a spoon. Bake for 10–15 minutes until the base is slightly crisp, then set aside.

Prepare the chocolate cheese filling: Using an electric whisk, beat the soft cheese and light brown sugar together until creamy. Whisk in the whole eggs, extra egg yolks, and double cream until the mixture is completely smooth. Melt the dark chocolate in the microwave in 20-second bursts (or over a bain-marie), then let it cool until it is warm to the touch. Slowly pour the melted chocolate into the cheese mixture while whisking continuously. Finally, stir in the zest from the remaining three oranges.

Bake in a water bath: Tightly wrap the exterior base and sides of the cake tin in a double layer of foil to prevent water from leaking in. Place the tin inside a deep roasting pan and pour the cheesecake filling over the biscuit base. Place the roasting pan in the oven and carefully pour enough hot water into the pan to reach about 2.5cm up the sides of the cake tin. Bake for 1 hour to 1 hour 15 minutes. The edges should be set, but the center should still have a slight wobble.