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Method Prep:20min › Extra time:1hr chilling › Ready in:1hr20min
Melt the butter slowly in a saucepan.
Meanwhile place the chocolate digestives into a food processor and blitz until they are a fine crumb. Once the butter has melted, add the crumbed biscuits to the saucepan and stir, coating all of the biscuit.
Line the base of a 23cm springform cake tin with parchment paper, and tip the biscuit and butter mixture into the tint, and pressing lightly down. Chill the base in the fridge whilst continuing.
In a large bowl combine the Philadelphia®, double cream, icing sugar, and orange essence. Whisk all for a few minutes until the mixture begins to thicken.
Place the orange Aero® into a sealable bag, and smash with a rolling pin, do not make this too fine, add about 90g of the Aero® into the cheesecake mix, along with all of the Options® orange drinking chocolate. Mix gently until fully combined.
Tip all of the cheesecake mix onto the cooled biscuit base, spread out evenly.
Smash the remaining orange Aero® in the bag into a fine powder, then sprinkle over the top of your cheesecake.
Chill for at least 1 hour.
To make this a mint Aero® cheesecake, use mint Aeros, mint Options® drinking chocolate, and try using a few table spoons of creme de menthe.
This was an amazing cheesecake! I have never tried one like it. I first tried another recipe on here that I had to bake and it turned out like scrambled eggs. Can highly recommend this one to anyone - 02 Jan 2014