Description
Indulge in the decadent Chocolate Orange Cheesecake! Rich chocolate, zesty orange, creamy cheesecake – a crowd-pleasing dessert delight.
Ingredients
Scale
- 2 cups (200g) chocolate cookie crumbs (about 20 Oreos, filling removed)
- 1/4 cup (57g) unsalted butter, melted
- Pinch of salt
- 24 oz (680g) cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1/4 cup (60ml) heavy cream
- 8 oz (225g) dark chocolate (70% cocoa), melted and slightly cooled
- 2 tablespoons fresh orange zest (from about 2 oranges)
- 1/4 cup (60ml) fresh orange juice
- 1 teaspoon pure vanilla extract
- 6 oz (170g) dark chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
- 2 tablespoons Grand Marnier or orange liqueur (optional)
- 1 tablespoon orange zest, for garnish
Instructions
- Step 1: Prepare the Crust Preheat your oven to 325°F (165°C) and position the rack in the middle of the oven. Prepare a 9-inch springform pan by lightly greasing the sides. In a medium bowl, combine the chocolate cookie crumbs with melted butter and salt until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan, using the bottom of a measuring cup to create an even, compact layer. Bake for 10 minutes, then remove and cool while preparing the filling. Reduce the oven temperature to 300°F (150°C).
- Step 2: Melt the Chocolate Place your chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges (don’t boil), then pour over the chocolate. Let it sit undisturbed for 2 minutes, then gently whisk until smooth and glossy. Allow this mixture to cool slightly while preparing the cheese mixture.
- Step 3: Create the Filling In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until completely smooth with no lumps, about 2 minutes. Add the sugar gradually and continue beating until well incorporated and light in texture. Add eggs one at a time, mixing on low speed after each addition just until blended. Scrape down the sides of the bowl frequently to ensure even mixing.
- Step 4: Add Flavorings Pour in the cooled melted chocolate mixture, orange zest, orange juice, and vanilla extract. Mix on low speed until just combined and uniform in color. Avoid overmixing, which can incorporate too much air and cause cracks. The batter should be silky smooth and have a rich chocolate color with visible flecks of orange zest.
- Step 5: Bake the Cheesecake Pour the batter into your prepared crust and smooth the top with a spatula. Place the foil-wrapped springform pan into a larger roasting pan and add hot water to create a water bath that reaches halfway up the sides of the springform pan. Bake your Chocolate Orange Cheesecake for 60-70 minutes or until the edges are set but the center still has a slight jiggle when gently shaken.
- Step 6: Cool Gradually Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly for one hour. Remove from the water bath, run a thin knife around the edges to loosen, and cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight.
- Step 7: Prepare the Ganache Once your cheesecake has chilled completely, prepare the ganache. Heat the heavy cream until just simmering, pour over the chopped chocolate, wait 2 minutes, then stir until smooth. Stir in the orange liqueur if using. Let cool for 5 minutes until slightly thickened but still pourable. Pour over the center of your Chocolate Orange Cheesecake and tilt to spread. Garnish with fresh orange zest. Return to refrigerator for at least 30 minutes to set the ganache before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 480 calories
- Sugar: 26 grams
- Sodium: 330 mg
- Fat: 34 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 39 grams
- Fiber: 3 grams
- Protein: 7 grams
- Cholesterol: 135 mg