Chocolate orange cheesecake Bûche de Noël.
I wanted to create a Bûche de Noël with a difference, so i though a cheesecake would make a great change from a traditional sponge.
The two flavours of cheesecake filling create the rings like the inside of the log.Jump to Recipe
I had already made a chocolate log a few weeks ago.
desperate to make something a little different and the idea for this popped into my head.
If you are really patient you can spoon the filling to look like rings on a log.
I was inspired by the appearance of this one that i found on pinterest, the zebra pattern reminded me of a log slice.
I decided to marble the inside and pipe on the rings with the mixture.
The chocolate bark
Dr oetker asked me to make the chocolate bark to demonstrate one of their 12 decorating techniques for a post for instagram.
I chose the woodland Christmas yule log and had to make the chocolate curls from it, but decided to create my own recipe to place them on.
I had not planned to post the recipe with it, but we enjoyed it so much i had to share it with you here.
They asked me to make the bark curls to demonatrate a new baking skill.
I had never made them before so it took me a few goes to figure out the technique.
How to make them
My tip would be to make sure the knife is very cold.
Pour some of the melted chocolate on a clean flat surface like a marble slab or the underside of a clean baking tray, uncoated (not non-stick)
Spread it out thinly with a pallet knife, then let leave it for about 5 minutes.
The chocolate needs to be still soft, but not wet.
The surface will look dull rather than glossy but still able to retain a fingerprint when ready to use.
Wedge the tray or board against your torso, hold the knife carefully at the blade tip with one hand and the handle with the other.
Starting at the edge of the chocolate furthest away from you, slice underneath the chocolate layer, holding the blade at a slight (20-30°) angle.
As you slice through and drag the blade through the chocolate towards you, it should form a roll.
See the tips for it here
Howard requested the chocolate and orange cheesecake flavour, and i am glad he did as it was truly delicious.
Chocolate and orange always makes me think of Christmas as when i was a child we used to get some orange flavoured chocolate in our stockings.
Chocolate and orange cheesecake recipe
chocolate orange cheesecake Bûche de Noël
For the base
- 1 packet oreo cookies (with the cream filling)
- 3 tbsp melted butter
- zest from half an orange
For the filling
- 500 grams mascarpone cheese
- 250 grams cream cheese
- 300 ml sour cream
- 200 grams caster sugar
- 4 eggs
- 1 tsp vanilla bean paste
- 2 tbsp corn flour
- zest from half a large orange
- 80 grams dark chocolate
- 10 grams cocoa powder
- 250 ml double cream
- 200 grams dark chocolate
- 300 grams dark chocolate
For the base
- Preheat the oven to 180c 350f, grease and line a 24cm 9 inch cake tin with one large piece of baking paper so it covers the entire inside of the tin and over hangs slightly.
- Add the oreo's in a food processor (whole with the cream still in them) and process until fine, mix in the orange zest and melted butter and press into tin so you have a base layer and bake for 15 minutes.
- Turn the oven down to 160c leave the door open for a minute to help cool it down quicker.
Make the filling
- add the chocolate into a bowl over a pan of boiling water to melt.
- Meanwhile whisk the mascarpone and cream cheese until light and fluffy.
- Whisk in the sour cream until combined, then add the eggs and whisk in one at a time, then add the vanilla bean paste and cornflour.
- Pour half the mixture into another bowl and whisk in the cocoa powder and melted chocolate and add the orange zest to the other bowl of mixture
- Cover the outside of the tin with one large sheet of tin foil so it is completely covered.
- Spoon in the mixture into the tin a ladle at a time so you have a pattern. (saving enough of the white mixture to use as layer for the top, save a little chocolate mixture and add to a piping bag to pipe some rings on top.
- Tap the tin to remove any air pockets and place in a large baking tray and place in oven, then carefully pour in enough water to come half way up the tin, then bake for 75-85 minutes until set
- There should be a slight wiggle when you move it in the centre.
- Turn oven off and leave the cheesecake in the oven for 2 hours with the door ajar
- Remove from the oven and let cool on the side for 30 minutes before putting in the fridge for at least 3 hours or over night.
- once chilled remove from tin and place on a serving plate. (if a crack appears dont worry it adds to the log effect)
- finely chop chocolate. then in a pan add the cream and heat until it starts to simmer.
- Add the chopped chocolate and whisk together until the chocolate has melted and its shiny. let cool for 10 to 15 minutes then using a spatula spread around the outside of the cheesecake. then press on chocolate curls and dust with icing sugar
- Keeps for three to four days in the fridge
- I find it easier to melt one bar of chocolate at a time to make these
- Add some chopped chocolate in a bowl over a pan of boiling water until its melted
- take a clean marble slab or the base of a large cookie sheet (you need a smooth surface) and pour a small amount of chocolate onto it and spread it out thinly with a pallet knife.
- Leave to cool until its almost set, you should be able to touch it and leave an imprint but it not feel wet,
- With a sharp cold knife held at an angle push the knife over the chocolate and encourage it to roll up into cigars, place to one side to set hard. (you can trim them to size while they are still soft. then remelt the chocolate and make the next batch.
- Place around the cake, chill for 20 minutes to set the ganache
- Dust with icing sugar and serve.