Chocolate & Orange Cheesecake with Silky Ganache

🍰 Preparation

1️⃣ Prepare the Base

1. Grind the digestive biscuits in a food processor until they become fine crumbs.
2. Add the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of a 20–22 cm (8–9 inch) springform pan using the bottom of a glass or a spatula to smooth it out.
4. Place the pan in the refrigerator to chill for 15 minutes while preparing the filling.

2️⃣ Make the Chocolate–Orange Cream

1. In a large mixing bowl, beat the cream cheese and sugar together until completely smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition to keep the batter smooth and aerated.
3. Stir in the cream, cocoa powder, fresh orange zest, and orange juice, mixing until evenly incorporated.
4. Pour in the melted (warm, not hot) dark chocolate and mix until fully blended into the batter.
5. Finally, add the cornstarch and stir gently to combine. This helps set the cheesecake without over-thickening it.
6. Pour the prepared batter over the chilled biscuit base and smooth the top with a spatula.

3️⃣ Bake the Cheesecake

• Preheat your oven to 160°C (320°F).
• Bake the cheesecake for 50–60 minutes. The edges should be set and slightly puffed, while the center should still have a gentle wobble.
• Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and reduce cracking.
• After cooling, transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the texture and flavor to fully develop.
  

  4️⃣ Make the Ganache