Directions
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Biscuit base: Start by crushing the chocolate biscuits into fine crumbs. Combine these crumbs with melted butter in a bowl and mix until you have a sandy texture. Press the mixture firmly into the base of a springform pan. Chill this base in the refrigerator while you prepare the filling.
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Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese and crème fraîche until smooth. Gradually add the powdered sugar, mixing until combined. Incorporate the eggs, one at a time, ensuring they are fully blended before adding the next. Next, gently mix in the melted dark chocolate, orange zest, orange juice, vanilla, and a pinch of salt until the mixture is completely smooth and devoid of lumps—a tremendous sight to behold!
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Baking: Preheat your oven to 150-155°C (300-310°F). To create the perfect baking environment for your cheesecake, wrap the outside of your springform pan with aluminum foil. This helps prevent water from seeping in during the water bath. Place the wrapped pan in a larger roasting pan and fill it with hot water, allowing the water to reach halfway up the sides of the springform pan. Bake the cheesecake for 55-70 minutes, or until it has set around the edges but still slightly wobbles in the center. Once done, turn off the oven and let the cheesecake cool inside for about an hour. After this, refrigerate for at least 6 hours, or overnight if possible, to ensure it achieves that perfect texture.
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Ganache: To prepare the ganache, pour the cream into a saucepan and heat until it’s just about to simmer. Remove from heat and pour it over the chopped dark chocolate in a bowl. Add the tablespoon of butter and let it sit for a few moments, then stir until you have a glossy ganache. Pour this glossy goodness over the chilled cheesecake, spreading it uniformly for a stunning finish.
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Garnish: While the ganache sets, you can get creative with garnishing. Decorate your masterpiece with candied orange peel, chocolate chips, or thin slices of fresh orange for a beautiful, colorful presentation.
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