Description
Indulge in the luxurious flavors of this Chocolate Orange Cheesecake, where rich chocolate meets vibrant orange zest. This dessert is a perfect showstopper for any occasion, leaving your guests enchanted.
Ingredients
Scale
- 200g Digestive Biscuits (or Graham Crackers)
- Unsalted Butter (melted)
- 4 x 250g Full-Fat Cream Cheese (at room temperature)
- Granulated Sugar
- 3 Large Eggs (room temperature)
- 1 Extra Egg Yolk (room temperature)
- Sour Cream (or Full-Fat Plain Greek Yogurt, at room temperature)
- Vanilla Extract
- Zest of 2–3 large Oranges
- 3–4 tablespoons Fresh Orange Juice
- 150–200g Good Quality Dark Chocolate (60-70% cacao, melted and cooled)
- 100g Good Quality Dark Chocolate (for ganache)
- Heavy Cream (Double Cream, for ganache)
- Orange Zest (Optional, for ganache)
Instructions
- Preheat your oven to 175°C (350°F). Lightly butter a 9-inch springform pan and wrap the outside with a double layer of heavy-duty aluminum foil.
- Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin in a Ziploc bag.
- Combine the biscuit crumbs with the melted butter in a medium bowl until well mixed.
- Press the mixture evenly into the bottom of the prepared springform pan.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool slightly while reducing the oven temperature to 160°C (325°F).
- Chop the dark chocolate finely and melt it gently in a microwave or over a double boiler. Set aside to cool to lukewarm.
- In a large bowl, beat the room temperature cream cheese until smooth and creamy using an electric mixer.
- Gradually add the granulated sugar, beating until just combined and smooth.
- Beat in the sour cream, vanilla extract, orange zest, and fresh orange juice until just blended.
- Add the eggs and extra egg yolk one at a time, beating on low speed until just incorporated after each addition. Do not overmix.
- Gently fold in the cooled, melted dark chocolate until streaks are visible or fully incorporated.
- Pour the cheesecake filling over the cooled crust in the springform pan and gently tap the pan to release air bubbles.
- Place the foil-wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Transfer the roasting pan to the preheated oven and bake for 60-75 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open slightly, and leave the cheesecake in the water bath for 1 hour to cool gradually.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack for 1-2 hours.
- Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
- To prepare the ganache, heat the heavy cream in a small saucepan until just simmering, then pour it over the chopped dark chocolate in a heatproof bowl.
- Let it sit for 5 minutes, then whisk until smooth and glossy. Stir in extra orange zest if desired.
- Pour the slightly cooled ganache over the top of the cheesecake, spreading it evenly.
- Garnish with candied orange peel, chocolate shavings, or fresh orange slices if desired.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. A water bath helps create a creamy texture, and slow cooling prevents cracks.