I would like to make the Chocolate Cheesecake recipe orange flavoured. What would be better - orange zest or orange essence?
Nigella's Chocolate Cheesecake (from FEAST) has a dark chocolate filling. We would normally suggest using finely grated orange zest to flavour the cheesecake batter but the bits of zest will affect the smooth texture of the cheesecake. If you don't feel that this is a worry for you then we suggest using the finely grated zest of 2 large oranges. Using extracts of flavours is quite difficult as they vary in strength, but if you prefer to use this we would suggest using a natural extract and adding it a little at a time to the batter, until you get the flavour you want.
An alternative would be to use orange zest in the cookie crumb base instead. The zest will not affect the texture of the base in the same way. We would suggest maybe adding the zest of 2 oranges to the biscuit crumbs, before adding the butter. However as we have not tried the cheesecake in this form, we are unable to guarantee the results.