Chocolate Orange Cointreau Cheese Cake
Base: 2 x Granny Delicious Chocolate Orange Fudge Icing Mix Half packet crushed Superwine biscuits 50 g butter 2 tablespoons boiling water Filling: Granny Delicious Chocolate Orange Fudge Icing Mix 50g butter 2 tablespoons boiling water 250g cream cheese 300ml whipped cream 1 tablespoon Cointreau liqueur 1 tablespoon gelatine powder dissolved in 125ml hot water Method: 1. In a bowl, make up one pottle of Chocolate Orange Fudge Icing Mix as per pack instructions. 2. Add crushed biscuits and mix well, press into a 20cm flan or pie dish and pop in the fridge for 10 mins to set. (as the mixture is a little runny until set, a spring-form tin is not suitable) 3. In the bowl make up the second pottle of Chocolate Orange Fudge Icing Mix as per pack instructions. 4. Soften the cream cheese by microwaving for 30 – 40 seconds, or place container over boiling water until soft. Stir into the icing mix along with the Cointreau liqueur, then gently fold the whipped cream into the mixture. 5. Dissolve the gelatine in a cup with the 125 ml of hot water, cool slightly and stir into the cheesecake mixture. 6. Pour into the prepared biscuit base smooth the top and refrigerate for 1 hour. Garnish with orange zest, mint leaves and mandarin segments. If you don’t have Cointreau, or want an alcohol free version you can leave the Cointreau out.