Ingredients
2 oz butter, melted
6 oz chocolate digestive biscuits crushe, d
1 lb full-fat cream cheese
5 oz soft light or dark brown sugar
5 fl double cream, whipped
11 g sachet of gelatine
3 tbsp orange juice
8 oz plain chocolate, melted
TO DECORATE
1 reserved cream
1 mandarin orange segments
1 melted chocolate
Directions
Stir the melted butter into the crushed biscuits, mixing well.
Press into a 20.5 cm (8 inch) spring-clip tin. Chill.
Beat together the cheese and sugar until smooth. Stir in most of the
cream, reserving a little for decoration.
dissolve the gelatine by sprinkling over the orange juice in a small
bowl and standing over a pan of hot water. Fold into the cheese
mixture.
Beat in the melted chocolate and pour over the biscuit base. Chill
until set.
Remove cheesecake from tin and place on a serving dish. Pipe or spoon
reserved cream on top and decorate with mandarin orange segments.
drizzle with a little melted chocolate.
Source: Woman's Realm
Servings: 10 servings
Choc & Orange Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit
The History of Recipes
We are able to trace the history of written recipes back into ancient history, at least as far back into recorded history as the Egyptians, and potentially, even further back. Having said that, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into Roman times 25BC a man called Apicius created some documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including some familiar names like basil, rue and dill. As we move on, we have a couple of interesting books from the fourteenth century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the curry that is served today, but instead descriptions of the types of meals enjoyed by the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices like basil and rosemary. The introduction of these new foods and spices prompted a torrent in manuscripts on food, the majority of which are now in academic collections. During the next few centuries, the rich families of the West competed with each other to serve up the best banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the advent of the 20th century, cooking publications were in high demand, due to more people being able to read, people having increased leisure time and having more money to spend. The revolution that is television brings us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Choc & Orange Cheesecake recipe.
