Lindt Choc Orange Cheesecake

This is a beautifully rich & delicious recipe from the Lindt webpage. They recommended to bake it at 120 degrees but I had to increase the temperature. Maybe they weren’t using a domestic oven so I have adjusted the temperature below.

Base
250g plain shortbread biscuits, finely crushed
160g butter, melted

Cheesecake
200g Lindt Excellence Orange Intense
575g cream cheese
50g sour cream
100g orange juice
140g caster sugar
175g eggs (about 3-4 depending on size)

Preheat oven to 160 degrees. Lightly grease a round 26cm springform tin.

For the base: Place biscuit in a food processor and blend until they are finely ground. Mix in enough melted butter to bind the mixture, then press evenly over the base of the tin and smooth with the back of a spoon. Set aside.

For the cheesecake: Place the cream cheese into a bowl and beat with electic beaters until smooth. Add sour cream and sugar and continue mixing until smooth.
Add orange juice to a saucepan and gently bring to the boil. Break up chocolate and mix into the orange juice , stirring until melted.
Mix chocolate into the cheese mixture, scraping down the sides of the bowl. Add eggs one at a time, mixing well after each addition.
Transfer the cheesecake mixture into the prepared tin and place into a deep baking dish. Pour about 2cm deep hot water into the base of the dish. This will aid the cooking process and prevent the cake from drying out.
Bake cheesecake for approximately 45 minutes. It’s ready when it is set on the sides but slightly soft in the centre. Cook the cake in the springform tin. Dust with dutch cocoa powder before serving.