125g Digestive biscuits
75g Connacht Gold Creamery Butter, melted
100g dark chocolate, chopped
3 x 200g packages of reduced-fat cream cheese, softened
Zest and juice of 1 orange
1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Combine the biscuits, butter and 50g of sugar in a food processor and pulse until the mixture resembles wet sand. Press the mixture into the bottom and slightly up the sides of a 23cm springform cake tin. Bake for 10 minutes, then set aside.
2 Melt the chocolate in a bowl over a saucepan of simmering water, then remove from the heat and stir until smooth.
3 Beat the cream cheese and remaining sugar until smooth. Mix in the eggs, one at a time, then stir in the orange zest and juice. Pour half of this batter into the crust.
4 Mix the chocolate into the reserved batter, then spoon on top of the first layer. Draw a knife through the two to swirl them together.
5 Bake for one hour until the centre is almost set. Run a knife around the edges to loosen it from the tin, then allow it to cool completely before removing the sides of the tin. Refrigerate for four hours before serving.
Per Serving 420kcals, 29.2g fat (17g saturated), 33.5g carbs, 27.9g sugars, 7.4g protein, 0g fibre, 0.27g sodium