Description
This Decadent Chocolate Orange Cheesecake combines a rich chocolate cookie crust with a smooth and tangy cream cheese filling infused with fresh orange zest and juice. Topped with a luscious dark chocolate ganache and decorated with extra orange zest or chocolate shavings, this elegant dessert is perfect for any occasion, delivering a perfect balance of citrus brightness and indulgent chocolate flavor.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate wafer cookies (or Oreo cookies or graham crackers), crushed
- 6 tablespoons unsalted butter, melted (or coconut oil for dairy-free option)
Filling
- 24 oz (680g) cream cheese, softened (or plant-based cream cheese alternative)
- 2/3 cup granulated sugar (or coconut sugar or sugar substitute)
- 1/2 cup sour cream (or Greek yogurt as a substitute)
- Zest of 2 fresh oranges
- 1/4 cup fresh orange juice (or bottled orange juice)
- 3 large eggs
Chocolate Ganache Topping
- 1/2 cup heavy cream (or coconut cream for non-dairy version)
- 4 oz (113g) dark chocolate, chopped (or milk chocolate as an option)
Garnish (optional)
- Additional orange zest
- Chocolate shavings
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake.
- Prepare Crust: In a bowl, combine the crushed chocolate cookies with the melted unsalted butter. Stir until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from oven and allow it to cool.
- Make Filling Base: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add the granulated sugar while mixing until fully combined. Add the sour cream, orange zest, and orange juice, and mix until the batter is smooth and cohesive.
- Add Eggs: Slowly incorporate the eggs one at a time into the cream cheese mixture, ensuring each egg is fully mixed before adding the next. Avoid overbeating to prevent cracking during baking.
- Assemble Cheesecake: Pour the prepared cheesecake filling over the cooled cookie crust in the springform pan. Use a spatula to smooth the surface evenly.
- Bake Cheesecake: Bake the cheesecake in the preheated oven for 55 to 60 minutes, or until the edges are set and the center has a slight jiggle. Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, helping prevent cracking.
- Cool and Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight to set completely and develop flavor.
- Prepare Ganache: In a small saucepan, gently heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for one minute, then whisk until smooth and glossy.
- Top Cheesecake: Pour the prepared chocolate ganache evenly over the chilled cheesecake top. Smooth with a spatula if necessary.
- Garnish and Serve: Optionally, garnish the cheesecake with additional orange zest or chocolate shavings for an elegant presentation. Before serving, carefully run a knife around the edge of the springform pan and release the sides. Slice and enjoy your decadent chocolate orange cheesecake!
Notes
- You can substitute cream cheese with plant-based alternatives to make this recipe dairy-free.
- For a lighter tang, use Greek yogurt instead of sour cream.
- Ensure eggs are added slowly and gently mixed to avoid cracking during baking.
- Cooling the cheesecake gradually in the oven helps maintain a smooth surface free of cracks.
- This cheesecake is best served chilled and can be refrigerated for up to 3 days.
- For an extra citrus punch, add a teaspoon of orange extract to the filling.
- Use a sharp serrated knife warmed in hot water for cleaner cheesecake slices.
