Ingredients

200g (7 oz) Digestive Biscuits

75g (5 tablespoons) Unsalted Butter

750g Full-Fat Cream Cheese

Granulated Sugar (quantity to taste, approximately 150g)

3 Large Eggs

150g Sour Cream

1 teaspoon Vanilla Extract

2-3 large Oranges, zested

Fresh Orange Juice from the zested oranges (about 60ml)

Good Quality Cocoa Powder (about 30g)

100g (3.5 oz) Melted Dark Chocolate (70% cocoa solids)

Non-alcoholic Orange Flavoring (optional)

Chocolate Ganache (optional, see instructions)

Orange Zest, Chocolate Curls, or Orange Segments for garnish (optional)

Instructions

Step 1: Preheat your oven to 160°C (325°F). Lightly grease the bottom of a 23 cm (9-inch) springform pan and place a parchment paper circle inside. Wrap the outside of the pan with two layers of heavy-duty aluminum foil.

Step 2: Crush the digestive biscuits into fine crumbs and mix them with the melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until slightly golden, then set aside to cool. Reduce oven temperature to 150°C (300°F).

Step 3: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing on low speed until fully incorporated.

Step 4: Gently fold in the sour cream, vanilla extract, orange zest, and fresh orange juice. If using, add a few drops of non-alcoholic orange flavoring for extra citrus aroma.

Step 5: Melt the dark chocolate and allow it to cool slightly. Stir the melted chocolate and cocoa powder into the cream cheese mixture until fully combined.

Step 6: Pour the filling over the cooled biscuit crust and gently tap the pan on the counter to release any air bubbles. Place the foil-wrapped pan into a larger roasting pan and pour hot water into the roasting pan so it reaches halfway up the sides of the springform pan.

Step 7: Bake the cheesecake for 60-75 minutes until the edges are set but the center still has a slight wobble. Turn off the oven and leave the cheesecake inside with the door slightly open for about one hour.

Step 8: Remove the cheesecake from the oven and water bath. Allow it to cool to room temperature, then refrigerate for at least 6-8 hours or overnight.

Step 9 (optional): To make a chocolate ganache topping, heat heavy cream until simmering and pour over chopped dark chocolate. Let sit for 5 minutes, then whisk until smooth. Pour the ganache over the chilled cheesecake and garnish with orange zest, chocolate curls, or orange segments before serving.

Tips & Variations

Use fresh orange zest and juice for the best natural citrus flavor.

If you prefer a lighter cheesecake, substitute part of the sour cream with Greek yogurt.

For added texture, fold in finely chopped candied orange peel or chocolate chips.

Wrap the springform pan tightly with foil to prevent water from seeping into the cheesecake during the water bath bake.

Experiment with dark or milk chocolate depending on your preferred sweetness level.

FAQs

Can I use a different type of biscuit for the crust?

Yes, you can substitute digestive biscuits with graham crackers or any mildly sweet, firm cookies that will hold together well when crushed.

Why does the cheesecake have a slight wobble when done?

A slight wobble in the center indicates the cheesecake is perfectly baked, ensuring a creamy texture. It will firm up as it cools and chills in the fridge.