Description
This Chocolate Orange Cheesecake combines a crunchy Oreo crust with a creamy, zesty orange cheesecake filling topped with a rich dark chocolate ganache. Perfectly balanced with the sweetness of cream cheese and citrus notes, it is a decadent dessert ideal for special occasions or indulgent treats.
Ingredients
Scale
Oreo Crust
- 200 gr Oreo Cookies (about 20 cookies)
- 75 gr unsalted butter, melted
Orange Cheesecake Filling
- 500 gr cream cheese, soft and at room temperature
- 80 gr sour cream, soft and at room temperature
- 120 gr caster sugar
- 1 tablespoon orange zest (about 2 large oranges)
- 80 ml orange juice
- 1 1/2 teaspoon vanilla extract
- 3 large eggs, at room temperature
Chocolate Ganache
- 120 gr dark cooking chocolate, finely chopped
- 150 ml heavy or thickened cream
- 15 gr honey (optional)
Instructions
- Prepare Oreo Crust: Line the bottom of a 22 cm (9-inch) springform pan with baking paper and lightly grease the sides, optionally lining them with baking paper strips. Crush the Oreo cookies to fine crumbs using a blender or rolling pin in a plastic bag. Mix the crumbs with melted butter until resembling wet sand. Press the crumb mixture evenly into the pan’s bottom firmly. Freeze while preparing the filling.
- Make Orange Cheesecake Filling: Preheat oven to 140 degrees Celsius (285 degrees Fahrenheit). In a large bowl, blend cream cheese and sour cream until smooth with no lumps. Add sugar, orange zest, orange juice, and vanilla extract, mixing slowly to combine. Gently incorporate pre-whisked eggs until smooth, avoiding air bubbles. Pour the filling over the frozen crust and tap the pan to release air bubbles.
- Bake the Cheesecake: Place springform pan on the lowest oven rack and bake for 70 minutes. The cheesecake edges should be set, center slightly jiggly. Switch off oven and crack the door open using a wooden spoon for ventilation. Let cheesecake cool inside the oven for 1 hour. Remove and let cool at room temperature for 1 hour, then refrigerate for at least 2 hours or overnight.
- Prepare Chocolate Ganache: Remove chilled cheesecake from the pan and place on a serving plate. Microwave chopped chocolate for 30 seconds to 1 minute until slightly melted. In a small saucepan, heat cream and honey over low heat until honey melts and cream simmers. Pour hot cream over chocolate and let sit for 2 minutes, then stir gently until smooth and glossy.
- Assemble and Decorate: Pour warm ganache evenly over cheesecake, spreading with a spatula if needed, and optionally create drip effects on sides. Decorate with dehydrated oranges, orange zest, or Terry’s Chocolate Oranges before ganache sets. Keep refrigerated until serving.
Notes
- Ensure all ingredients are at room temperature to avoid lumps in the cheesecake.
- Do not overmix eggs into the filling to prevent air bubbles, which can cause cracking.
- If the cheesecake browns too quickly during baking, reduce oven temperature or cover with foil.
- Cool the cheesecake gradually: in the turned-off oven first, then room temperature, then fridge to avoid sinking or cracking.
- If chocolate chunks remain after melting, use a double boiler or microwave for additional 30 seconds to fully melt.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
