Chocolate Orange Cheesecake Pots
with Maple Hazelnut Brittle
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Chocolate Chips
(Contains Soya May contain Milk)
150
Chocolate Digestive Biscuit Crumbs
3
Maple Syrup
60
Hazelnuts
(Contains Nuts May contain Nuts)
1.5
Orange
225
Philadelphia Cheese
(Contains Milk)
225
Creme Fraiche
(Contains Milk)
112.5
Caster Sugar
Nutritional information
Instructions
Remove the cream cheese and creme fraiche from the fridge so they reach room temperature. Melt the butter in a large saucepan over medium-low heat. Meanwhile, pop the biscuit crumbs into a freezer bag. Crush them with a rolling pin or the bottom of saucepan until they resemble breadcrumbs. Once the butter has melted, remove from the heat, add the biscuit crumbs and the sugar (see ingredients for amount) to the pan, mix together until combined. Divide between glasses, serving bowls, large ramekins or teacups (1 per person), lightly pat the crumb down with the back of a spoon or your fingers to firm the base. Pop in the fridge to firm up while you make the filling.
Heat 2cm water in the base of a small saucepan over medium heat until just simmering. Pop the chocolate chips into a heatproof bowl that fits snugly on top of the pan. TIP: Make sure the bottom of the bowl isn’t touching the water - if it is, then just pour out a little of the water. Once the water is simmering, lower the heat so that it is barely bubbling and pop the chocolate bowl on top. Heat until the chocolate is melted, stirring occasionally, 3-4 mins. Once it is melted set aside to cool slightly. Meanwhile, zest the orange(s) but don't throw away the rest of the orange!
Preheat your oven to 200°C. Mix the cream cheese and creme fraiche (see ingredients for amounts of both) in a large mixing bowl. Add the orange zest, sugar and melted chocolate and stir together until really well combined. Carefully divide the mixture between the glasses or serving bowls on top of the biscuit base and smooth to cover with the back of a spoon (so everyone has roughly the same amount). Leave to chill for at least 4 hours or overnight.
Line a baking tray with baking paper. Roughly chop the hazelnuts then pop into a small bowl with the maple syrup, mix together then spread out in a single layer on a baking tray lined with baking paper. Once your oven is hot, bake on the top shelf of your oven until golden and bubbling, 8-10 minutes. TIP: Watch them like a hawk as the syrup and nuts can burn easily. Set aside to cool until solid. Once cooled, break the hazelnut maple brittle into shards or bash with a rolling pin or base of a saucepan until crushed. Pop in a bowl, cover with clingfilm and store at room temperature until ready to use.
Remove the ends from your zested oranges and discard. Stand the fruit upright on one of the flat ends. Use a sharp knife to cut away a section of the peel from the top all the way down to your cutting board. Be sure that you are making a clean slice and removing all of the white pith. Continue until all the white pith is gone. Lay the orange on its side and cut into thin rounds about 1cm thick . Serve the rounds of orange as they are with your cheesecake or you can char them! To char them, heat a large frying pan (preferably non stick) over high heat and lay the orange slices in and cook for 1-2 mins each side until charred. You may need to do this in batches. Pop in a bowl, cover with clingfilm and store at room temperature until ready to use.
To serve, scatter the brittle on top of the cheesecake pots and top with the orange slices. Enjoy!