chocolate orange cheesecake with popping candy – a delicious recipe with hobnobs, butter, cocoa, popping, philadelphia cream cheese, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
put the hobnobs in a large bowl with the cocoa powder and popping candy
2
crush the biscuits with a rolling pin until fine crumbs
3
melt the butter for 30seconds and pour onto the biscuits.
4
combine them together then put into a tin,dish or individual ones your choice.
5
once in the tin place it in the fridge to chill for 30-40minutes.
6
pour the Philadelphia and icing sugar in a bowl and whisk together
7
in another bowl whisk the double cream untill it peaks.
8
melt 160grams of the orange chocolate and pour that into the double cream stiring it carefully then pour that mixture in to your Philadelphia and icing sugar and whisk.
9
put all the mixture on top of your biscuit base and grate the remaining chocolate on the top,decorate with terrys chocolate segments or orange zest and finish it of by adding more popping candy!
966
kcal
Calories
76
g
Fat
67
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 16 hobnobs, 120 grams unsalted butter, 2 tbsp cocoa powder, 1 popping candy use as much as you like, and more.
Yes, chocolate orange cheesecake with popping candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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