Impress your family with a fabulous, festive centrepiece this Christmas!

Ingredients:
150g/5oz orange flavoured chocolate biscuits
150g/5oz butter
75g/3oz caster sugar
2 eggs, separated
450g/1lb light cream cheese
1½ tbsp warm water
15g/½oz cocoa powder, sifted
1 tbsp custard powder
4 tbsp single cream
Finely grated rind and juice of ½ orange

Decoration of your choice – I used whipped double cream, orange rind and dark chocolate orange segments. You don’t have to use them all so there will be a few left over to test!


Method:
1. Preheat the oven to 160°C (gas mark 3). Grease and line the base of a 22cm/8½ inch springform tin.

2. Melt 50g/2oz of the butter, crush the biscuits then add them to the pan and mix well. Press them into your tin and chill in the fridge until required.

3. Cream together the remaining butter and caster sugar until light and fluffy. Gradually beat in the egg yolks and then the softened cream cheese.

4. In a separate bowl mix the warm water, cocoa powder and custard powder together to form a paste. Slowly add the single cream then combine with the cream cheese mixture.

5. Add the orange juice and zest, and stir until evenly mixed.

6. Whisk the egg whites until stiff then fold them gently into the mixture with a metal spoon.

7. Pour onto the biscuit base and bake for 1 hour. Turn off the oven but leave the cheesecake to cool completely in the oven. This will help stop the cheesecake from cracking. It may still crack – mine did – but it just means you have to add lots of cream and chocolate to hide it!