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Decadent Chocolate Orange Cheesecake Recipe

★★★★★

4.7 from 141 reviews
  • Author: Luna
  • Total Time: 8 hours 35 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

This decadent chocolate orange cheesecake combines a rich, creamy filling infused with fresh orange zest and juice, melded with dark chocolate and cocoa powder, all resting on a buttery digestive biscuit crust. Baked in a water bath for a smooth, velvety texture, it’s a perfect balance of citrus brightness and deep chocolate indulgence. Ideal for celebrations or a luxurious dessert treat.

Ingredients

Scale

Crust

  • 200g (7 oz) Digestive Biscuits
  • 75g (5 tablespoons) Unsalted Butter, melted

Cheesecake Filling

  • 750g Full-Fat Cream Cheese, softened
  • Granulated Sugar, 150g (about 3/4 cup)
  • 3 Large Eggs
  • 150g Sour Cream (about 2/3 cup)
  • 1 teaspoon Vanilla Extract
  • Orange Zest from 2-3 large oranges (or 3-4 smaller ones)
  • 60ml Fresh Orange Juice (about 1/4 cup)
  • 100g (3.5 oz) Melted Dark Chocolate (70% cocoa solids), cooled
  • 2 tablespoons Good Quality Cocoa Powder
  • Non-alcoholic Orange Flavoring (Optional, 1 teaspoon)

Ganache Topping (Optional)

  • 120ml Heavy Cream
  • 100g Chopped Dark Chocolate
  • Garnishes: Orange Zest, Chocolate Curls, or Orange Segments

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 160°C (325°F). Lightly grease the bottom of a 23 cm (9-inch) springform pan, place a circle of parchment paper inside, and wrap the outside with two layers of heavy-duty aluminum foil to prevent water bath leaks.
  2. Make the Crust: Crush the digestive biscuits into fine crumbs. Mix thoroughly with the melted butter until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake in the oven for 8-10 minutes until slightly golden, then set aside to cool. Meanwhile, reduce oven temperature to 150°C (300°F).
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition to incorporate fully. Gently fold in the sour cream, vanilla extract, freshly grated orange zest, and fresh orange juice to blend flavors evenly.
  4. Add Chocolate and Cocoa: Melt the dark chocolate and allow it to cool slightly to avoid curdling the mixture. Stir in the melted chocolate and sifted cocoa powder into the cream cheese mixture until fully combined. Add non-alcoholic orange flavoring if using for extra citrus uplift.
  5. Assemble and Set for Baking: Pour the filling over the cooled biscuit crust, spreading evenly. Gently tap the pan on the countertop to release any trapped air bubbles. Place the foil-wrapped springform pan into a larger roasting pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure gentle, even baking.
  6. Bake the Cheesecake: Bake in the preheated oven for 60-75 minutes, until the edges are set but the center still has a slight wobble when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake rest inside the oven for about 1 hour to cool gradually, which helps prevent cracking.
  7. Cool and Chill: Remove the cheesecake from the water bath and oven. Allow it to cool completely at room temperature before refrigerating it for at least 6-8 hours or preferably overnight to fully set and develop flavor.
  8. Prepare Ganache and Garnish (Optional): To make the ganache topping, heat the heavy cream in a saucepan just until it begins to simmer. Pour it over the chopped dark chocolate and let it sit for 5 minutes. Whisk the mixture until smooth and glossy. Pour the ganache over the chilled cheesecake. Garnish with additional orange zest, chocolate curls, or fresh orange segments as desired before serving.

Notes

  • Wrapping the springform pan with aluminum foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
  • Use room-temperature cream cheese and eggs for the smoothest filling and to avoid lumps.
  • The water bath method ensures gentle baking and prevents cracking in the cheesecake.
  • Chilling the cheesecake overnight improves texture and flavor melding.
  • For an extra citrus hit, non-alcoholic orange flavoring can be added but is optional.
  • Ganache topping adds a glossy, rich finish but can be omitted for a simpler presentation.
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western, European

Keywords: Chocolate orange cheesecake, layered dessert, baked cheesecake, citrus and chocolate dessert, festive cheesecake

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Find it online: https://bitesbyluna.com/decadent-chocolate-orange-cheesecake-recipe/