Ingredients:

  • 200g chocolate digestive biscuits
  • 50g unsalted butter, melted
  • 1 tbsp unsweetened cocoa powder
  • 1 pinch sea salt
  • 500g full-fat cream cheese, room temperature
  • 250g strained Greek yogurt
  • 120g coconut sugar
  • 3 large organic eggs
  • Zest of 2 large organic oranges
  • 150g 70% dark chocolate, melted and cooled to 35°C
  • 1 tsp pure vanilla bean paste
  • 100g dark chocolate chips
  • 60ml light cream
  • Orange curls for garnish

Instructions:

  1. Pulse the 200g chocolate digestive biscuits in a food processor until they look like fine sand.
  2. Combine the crumbs with 50g melted butter, 1 tbsp cocoa powder, and a pinch of salt.
  3. Press the mixture firmly into the base of your pan and bake at 350°F for 10 minutes until fragrant and firm.
  4. Beat 500g cream cheese and 120g coconut sugar until silky and smooth without any lumps.
  5. Whisk in 250g Greek yogurt and 1 tsp vanilla bean paste until just combined.
  6. Add the 3 large eggs one at a time, mixing on low speed until the yellow streaks disappear.
  7. Fold in the zest of 2 oranges and the 150g melted chocolate (cooled to 35°C).
  8. Stir in 100g dark chocolate chips by hand to keep them whole.
  9. Pour the batter over the crust and bake at 300°F for 50-60 minutes until the edges are set but the center still wobbles like jelly.
  10. Cool inside the oven with the door propped open for 1 hour to prevent the surface from cracking.