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Chocolate Orange Cheesecake Recipe

Chocolate Orange Cheesecake Recipe
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★★★★★

5 from 28 reviews

A rich and indulgent Chocolate Orange Cheesecake featuring a buttery digestive biscuit base, creamy chocolate-infused filling with zesty orange flavor, topped with a whipped cocoa-orange cream and garnished with orange zest and chocolate shavings. Perfect for a special dessert that combines citrus brightness with deep chocolate richness.

Ingredients

Scale

Biscuit Base

  • 200 g digestive biscuits
  • 100 g unsalted butter, melted

Cheesecake Filling

  • 600 g cream cheese
  • 100 g caster sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Zest of 2 large oranges
  • 100 g dark chocolate, melted

Topping

  • 200 ml double cream
  • 2 tablespoons cocoa powder
  • 30 ml orange juice
  • Extra orange zest, for garnishing
  • Chocolate shavings, for garnishing

Instructions

  1. Prepare Oven and Tin: Preheat your oven to 160°C (320°F) and line the base of a 23cm springform cake tin with baking parchment to prevent sticking.
  2. Make the Biscuit Base: Blitz the digestive biscuits in a food processor until fine crumbs form. Combine these crumbs with melted butter and press the mixture firmly into the base of the prepared tin, smoothing it to create an even layer. Chill in the refrigerator for 15 minutes to set.
  3. Mix Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add caster sugar and continue beating until fully incorporated.
  4. Add Flavorings and Eggs: Stir in vanilla extract. Add eggs one at a time, beating well after each addition to ensure a smooth, homogenous batter.
  5. Incorporate Orange Zest and Chocolate: Fold in the zest of two oranges and melted dark chocolate until the filling becomes smooth and uniformly colored.
  6. Assemble and Bake: Pour the cream cheese mixture over the chilled biscuit base and smooth the top evenly. Place the cake tin on a baking tray and bake for 50-60 minutes, or until the cheesecake is set with a slightly wobbly center for that perfect creamy texture.
  7. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually, preventing cracks. Once cool, refrigerate for at least 4 hours or overnight to fully set.
  8. Prepare Chocolate Orange Topping: Whisk the double cream with cocoa powder and orange juice until soft peaks form, creating a light and fluffy topping.
  9. Decorate and Serve: Spread the whipped cocoa-orange cream over the cheesecake. Garnish with extra orange zest and chocolate shavings for an elegant finish. Carefully remove the cheesecake from the tin, slice, and serve chilled.

Notes

  • The cheesecake is best refrigerated overnight for optimal texture and flavor fusion.
  • Use high-quality dark chocolate for a richer taste.
  • Make sure the eggs are at room temperature before mixing to prevent curdling.
  • To avoid cracks, do not overbake the cheesecake; it should have a slight wobble when done.
  • Double cream can be substituted with heavy cream in some countries.
  • Adding a splash of orange liqueur can amplify the citrus flavor if desired.

Nutrition

Keywords: chocolate orange cheesecake, baked cheesecake, chocolate dessert, orange zest dessert, creamy cheesecake, citrus chocolate dessert

Find it online: https://lucabites.com/chocolate-orange-cheesecake-recipe/