Chocolate Orange Cheesecake
Chocolate Orange Cheesecake
This chocolate orange cheesecake recipe is the ultimate baked cheesecake.
It starts with a classic biscuit crust, topped with a smooth chocolate orange cheesecake filling. I’ve then added a chocolate ganache decoration for that extra bit of decadence.
I made it in a 7-inch tin so it’s a little on the small side but you can scale up the recipe as needed, just adjust the cooking time. You’re looking for a tiny wobble in the centre when it’s cooked.
This is a brilliant dinner party dessert recipe. You could also decorate it with chocolate orange slices or canned orange segments for that extra hit of orange.
Follow my video and step-by-step recipe to make the best baked chocolate orange cheesecake.
Looking for more cheesecake recipes? Check out my cheesecake 101 video and recipes.
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Ingredients
Method
Melt the butter in a saucepan over a medium heat.
Blend the biscuits, then stir in the butter gradually (making sure it doesn’t get too soggy)
Smooth it in a 7” tin and chill.
In a bowl over a saucepan of gentle simmering water, melt the chocolate. Leave to one side.
In a separate bowl, whisk together the sugar, orange zest and eggs for 1 minute.
Add in the mascarpone, cream cheese and sour cream and whisk until smooth.
Lastly, add the melted chocolate and cocoa powder and whisk until combined.
Pour the cream cheese mixture onto your base then smooth it out.
Bake it in a bain-marie (water bath) at 160C (non fan assisted) for about 80 minutes. It should have a small wobble in the centre. Nb. I like to wrap tinfoil around my tin before putting it in a bain-marie - just to avoid any water getting in contact with the base!
Let it cool to room temperature then refrigerate overnight, uncovered.
In a saucepan over a medium heat, bring the cream and honey to a simmer.
Add the chocolate to a separate bowl/jug, then pour the cream mixture over the top.
Blend it with a hand blender until smooth, then blend in the butter.
Pour it over your cooled cheesecake. Let it cool before serving.
Ingredients
Directions
Melt the butter in a saucepan over a medium heat.
Blend the biscuits, then stir in the butter gradually (making sure it doesn’t get too soggy)
Smooth it in a 7” tin and chill.
In a bowl over a saucepan of gentle simmering water, melt the chocolate. Leave to one side.
In a separate bowl, whisk together the sugar, orange zest and eggs for 1 minute.
Add in the mascarpone, cream cheese and sour cream and whisk until smooth.
Lastly, add the melted chocolate and cocoa powder and whisk until combined.
Pour the cream cheese mixture onto your base then smooth it out.
Bake it in a bain-marie (water bath) at 160C (non fan assisted) for about 80 minutes. It should have a small wobble in the centre. Nb. I like to wrap tinfoil around my tin before putting it in a bain-marie - just to avoid any water getting in contact with the base!
Let it cool to room temperature then refrigerate overnight, uncovered.
In a saucepan over a medium heat, bring the cream and honey to a simmer.
Add the chocolate to a separate bowl/jug, then pour the cream mixture over the top.
Blend it with a hand blender until smooth, then blend in the butter.
Pour it over your cooled cheesecake. Let it cool before serving.