Chocolate Orange Raw 'Cheesecake'
December 21, 2018
"From our Sunday newspaper The Sunday Times. Times are estimated and please note you need to allow 4 to 5 hours freezing times as the is no cooking in this recipe."
- Serving Size: 1 (347.4 g)
- Calories 1620.3
- Total Fat - 148.9 g
- Saturated Fat - 22.9 g
- Cholesterol - 7 mg
- Sodium - 570.8 mg
- Total Carbohydrate - 65.5 g
- Dietary Fiber - 9 g
- Sugars - 28.6 g
- Protein - 21.3 g
- Calcium - 261.5 mg
- Iron - 6.3 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.4 mg
Line a 23cm loose-bottomed cake tin with greaseproof paper.
Put all the base ingredients into a blender or food processor and blitz until smooth and then spoon into the tin to form a 1cm thick base, pressing into the tin until compact and then freeze (you can also use small individual moulds).
To make the chocolate layer, put half the filling ingredients (not including the orange) in you blender or food processor, adding 2 tablespoons of cacoa powder and blitz until super smooth and then pour this into you chilled tin, on top of the base, and return to the freezer for at least 45 minutes to set.
To make the orange layer, was out your blender or food processor and then add the remaining half of the filling ingredients together with the orange juice and zest and blitz until smooth and then pour this on top of the now set chocolate layer, making sure it is smooth and level, then place the 'cheesecake' back into the freezer to set fully, for at least 3 hours.
Remove the cake from the freezer 20 minutes before serving.
Pour boiling water over a tea towel, wait until you can handle it, then lay it around the case tine for a few seconds to melt the edges, this will make it easier to release the cake from the tin.
Mix together the drizzle ingredients in a bowl with a fork until smooth and drizzle around the edge of the cake, then decorate with toppings, such orange slices, candied orange slices, nuts of choice or mint for example.
Tips & Variations
No special items needed.