Chocolate Orange Cheesecake

Chocolate Orange Cheesecake


DifficultyIntermediateMakes6 Servings

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.


 


 

Ingredients


For the Base
 120 g Biscuits (digestives/graham crackers)
 50 g Unsalted Butter
For the Filling
 75 g Sugar
 Zest 1/2 Orange
 125 g Eggs
 245 g Mascarpone
 490 g Full Fat Cream Cheese
 35 g Sour Cream
 175 g Dark Chocolate, Melted
 1 tbsp Cocoa Powder
For the Topping
 150 g Double Cream / Heavy Cream
 25 g Honey
 90 g Dark Chocolate
 35 g Soft Butter
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Method


Base
1

Melt the butter in a saucepan over a medium heat.

2

Blend the biscuits, then stir in the butter gradually (making sure it doesn’t get too soggy)

3

Smooth it in a 7” tin and chill.

Filling
4

In a bowl over a saucepan of gentle simmering water, melt the chocolate. Leave to one side.

5

In a separate bowl, whisk together the sugar, orange zest and eggs for 1 minute.

6

Add in the mascarpone, cream cheese and sour cream and whisk until smooth.

7

Lastly, add the melted chocolate and cocoa powder and whisk until combined.

8

Pour the cream cheese mixture onto your base then smooth it out.

9

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!

10

Let it cool to room temperature then refrigerate overnight, uncovered.

Topping
11

In a saucepan over a medium heat, bring the cream and honey to a simmer.

12

Add the chocolate to a separate bowl/jug, then pour the cream mixture over the top.

13

Blend it with a hand blender until smooth, then blend in the butter.

14

Pour it over your cooled cheesecake. Let it cool before serving.

Ingredients

For the Base
 120 g Biscuits (digestives/graham crackers)
 50 g Unsalted Butter
For the Filling
 75 g Sugar
 Zest 1/2 Orange
 125 g Eggs
 245 g Mascarpone
 490 g Full Fat Cream Cheese
 35 g Sour Cream
 175 g Dark Chocolate, Melted
 1 tbsp Cocoa Powder
For the Topping
 150 g Double Cream / Heavy Cream
 25 g Honey
 90 g Dark Chocolate
 35 g Soft Butter
Shop the equipment

Directions

Base
1

Melt the butter in a saucepan over a medium heat.

2

Blend the biscuits, then stir in the butter gradually (making sure it doesn’t get too soggy)

3

Smooth it in a 7” tin and chill.

Filling
4

In a bowl over a saucepan of gentle simmering water, melt the chocolate. Leave to one side.

5

In a separate bowl, whisk together the sugar, orange zest and eggs for 1 minute.

6

Add in the mascarpone, cream cheese and sour cream and whisk until smooth.

7

Lastly, add the melted chocolate and cocoa powder and whisk until combined.

8

Pour the cream cheese mixture onto your base then smooth it out.

9

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!

10

Let it cool to room temperature then refrigerate overnight, uncovered.

Topping
11

In a saucepan over a medium heat, bring the cream and honey to a simmer.

12

Add the chocolate to a separate bowl/jug, then pour the cream mixture over the top.

13

Blend it with a hand blender until smooth, then blend in the butter.

14

Pour it over your cooled cheesecake. Let it cool before serving.

Chocolate Orange Cheesecake