- 250g digestive biscuits
- ¼ cup cocoa powder
- 130g butter, melted
- 500g cream cheese, softened
- 300g mascarpone
- 200g sour cream
- ¾ cup caster sugar
- 3 eggs
- Zest and juice of ½ orange
- 100g dark chocolate, melted and cooled
- Fresh orange, jaffas and chocolate, to garnish
- In a food processor, blitz the digestive biscuits until they reach a sandy consistency. Add the cocoa powder and melted butter, then pulse until fully incorporated. Pour the biscuit mixture into a lined 20cm round springform cake tin, then use your hands and a glass to press into the base and sides. Place into the fridge to set for 30 minutes.
- Preheat your oven to 160 degrees celsius fan bake. To make the cheesecake filling, place the cream cheese, mascarpone, sour cream and caster sugar in a food processor. Blend until smooth, then while the processor is running, add the eggs one at a time and blend until fully incorporated.
- Pour the cheesecake mixture evenly into two bowls. To one bowl, add the orange zest and juice and stir to combine. To the other, add the melted chocolate and stir to combine.
- Pour half of the orange mixture into the biscuit base, then follow with half of the chocolate mixture. Repeat, then use a skewer to lightly marble the filling.
- Carefully place the cheesecake into the oven, and bake for 35-40 minutes or until just set in the center, then leave to cool and place in the fridge to chill for a minimum of 2 hours.
- Garnish the cheesecake with your choice of fresh orange slices, jaffas and/or chocolate, then serve, or keep stored in the fridge for up to 4 days.