Chocolate & Orange Baked Cheesecake

Combine biscuit crumbs and melted butter in a bowl.

Rub the ingredients together to form dough. Press dough over the base of a 24 cm loose-bottom springform pan. Chill for half an hour.

Melt chocolate in a bowl over hot water. Set aside. Preheat the oven to 160°C.

Beat the cream cheese, cocoa powder, vanilla and Nestlé® Sweetened Condensed Milk using a hand mixer for 3 minutes or until the mixture becomes smooth.

Add the eggs one by one and beat on low speed until well combined. Add melted chocolate with constant stirring then add the fresh cream and orange juice.

Pour the mixture over the prepared base and bake in a preheated oven at 160°C for 1 hour or until firm by touching the surface. Cool for 15 minutes.

Run a sharp knife around the sides of the springform pan to loosen the cake’s edges. Allow cheesecake to cool in the fridge for 2 hours at least overnight.

Meanwhile, whip the cream with the orange juice, vanilla and zest (if using) in a bowl with a hand mixer for 5-6 minutes or until cream is stiff.

Remove from tin and spread the prepared cream on top and sprinkle with crushed pistachio and orange wedges for decoration.