Chocolate Orange Cheesecake

This easy chocolate orange cheesecake recipe combines the rich, creamy goodness of cheesecake with the zesty tang of orange and the indulgent allure of chocolate. With each velvety bite, you’ll experience a harmonious blend of flavors that dance on your palate. Whether you’re hosting a dinner party or simply treating yourself to a decadent delight, this Chocolate Orange Cheesecake is sure to impress. This twist on a classic dessert is sure to satisfy your sweet tooth cravings. So, fire up your oven, gather your ingredients, and get ready to elevate your dessert game with this sensational recipe for chocolate orange cheesecake.

INGREDIENTS YOU WILL NEED:

• Graham Crackers or Digestive Biscuits : You can either use 2 sheets of graham crackers (to make graham cracker crumbs) or 1.5 packets of regular digestive biscuits (I prefer McVities – not an ad, just a fan). Either ways, you will need to crush them in a food processor. 
• Unsalted Butter : You will need a few tablespoons of melted butter to the crust to help it stick together. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Granulated Sugar: Sugar acts as a binding agent to your cheesecake along with adding sweetness. You can use either granulated sugar or brown sugar to make the crust, however I recommend only using granulated sugar for the cheesecake filling. Make sure you only use superfine sugar to get that melt in your mouth texture.
• Cream cheese : Use only a block of regular full fat cream cheese and bring it to room temperature before using so that it is easy to incorporate and creams well. If you’re short on time, cut it into small cubes and let it sit at room temperature for 20 minutes.
• Sour cream : This helps to soften the texture of the cheese and add moisture to your cheesecake. You can replace this with equal amounts of Greek Yogurt if required. You will need this at room temperature to avoid having a lumpy cheesecake filling. Take it out atleast an hour before you start making the filling.

• Eggs : Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of a cheesecake and also add moisture. Be careful not to over-mix the eggs in the cheesecake. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cheesecake batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature. It is also very important to not add the eggs all at once in your cheesecake. Be sure to add them one after the other, making sure the previous one is fully incorporated in the batter.
• Vanilla :You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods especially when they contain chocolate. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out. 
• Chocolate: I highly recommend using good quality baking sweet chocolate chips or chocolate bars (I use callebaut) to ensure the best flavor. You can use dark chocolate chips to make this recipe.
• Orange Marmalade: You can either use a store bought or homemade orange marmalade to make this orange cheesecake. This helps to add an orange flavour to your cheesecake batter. This cannot be left out. 
• Orange zest: Freshly grated orange zest adds depth and helps to enhance the flavour of your orange cheesecake. You must not leave this out!
• Fresh Oranges: You will also optionally need some fresh orange slices to decorate the cheesecake. 
• Heavy Cream:You will need full fat heavy cream or a cup heavy whipping cream to make the melted chocolate ganache topping for this cheesecake.

BAKE ALONG WITH ME:

Here are step by step photos and instructions on how to make the best chocolate orange cheesecake! For the full ingredient list and instructions, scroll to the recipe card at the end of this post.

Step 1: Prepare a 8×8 square pan, greased and lined with parchment paper. Preheat the oven to 350 degrees F. 

Step 2: Crush the graham crackers or digestive biscuits in a food processor. Add in granulated sugar and melted butter. Mix until combined.

Step 3: Spread the crust into the prepared pan using the back of a measuring cup or bowl. Blind bake for 10 minutes at 350 degrees F. Allow the crust to cool.

Step 4: Cream together the cream cheese and sugar. Add in the marmalade, yogurt and vanilla. Lastly add in the eggs one at a time, adding the next only after the previous one is incorporated. Pour the cream cheese mixture on top of the baked crust. 

Step 5: Bake the cheesecake with a water bath as directed until golden brown.  Allow to cool gradually in the cracked oven, kitchen counter top and then in the refrigerator until set before removing from the pan. 

Step 7: Pour the chocolate ganache lastly over the cooled cheesecake and spread evenly. Decorate cheesecake with orange zest and orange slices. Enjoy!

Step 7: Slice with a wet knife washing it each turn. Enjoy!

FAQ

Secrets to Success for this baked chocolate orange cheesecake Recipe

This dark chocolate orange cheesecake is the epitome of all chocolate orange desserts or chocolate and orange recipes in my opinion. It is fairly easy and straightforward to make but also not so hard to mess up. There are therefore a few universal truths when it comes to making this orange chocolate cheesecake recipe that you’ll need to keep in mind!

• Plan ahead. Cheesecakes are my favorite because they’re easy to throw together in one pan and very straightforward to make. But they do require a little extra baking and chilling time so I recommend starting the day before.
• Line the pan with parchment.This tip makes your life so much easier when the time comes to slice the orange chocolate cheese cake. Just pull up on the parchment for an easy release from the pan. Works like a charm every time!
• Use high quality chocolate. Since this cheesecake chocolate orange recipe calls for only a few ingredients, you’ll want to use high quality chocolate for the best flavor. I love Callebaut chocolate chips (not sponsored, just a fan!). Now is not the time to skimp on the good stuff bakers!
• Use room temperature ingredients. You know the drill my friends. For a smooth, lump free batter be sure your cream cheese, sour cream, eggs and marmalade are all room temperature. For best results, take your ingredients out of the fridge the night before you bake this cheesecake orange chocolate. Cold ingredients do not emulsify well and can lead to a lumpy, bumpy batter that bakes unevenly. By beating together room temperature eggs with the sugar, you’ll create a chocolate orange cheese cake that is still sturdy enough but also will be light. 
• Do not over mix. I can’t stress enough on this. You want to keep the stirring at a minimum and only at low speed for this dark chocolate cheesecake recipe to rise perfectly without cracking. 
• Do not open the oven door: Keep a close eye on your oven as the cheesecake bake but don’t be tempted to open the oven door. This will cause the steam to escape and result in a sudden change in temperature, which might result in the cheesecake cracking. Keep the oven door closed until the end of the baking cycle when it’s time to test for doneness. 
• Cool completely. Cheesecakes require to cool down gradually as any sudden change in temperature will cause them to crack. Once done, allow your cheesecake with chocolate orange ganache to sit in the oven with the door cracked for around 1 hour. Then remove it from the oven and allow it to rest on your kitchen countertop for around 2 hours. Then cover it with a parchment paper or aluminium foil and transfer it to the refrigerator for at least 4 hours or preferably overnight. Remove from the pan once chilled, and go ahead and slice it. It’s worth the wait friends!
• Use a sharp knife to slice. For those perfect, clean edges, use a very sharp knife and only cut the cheesecake when cold. Clean the knife after each slice by running it under a stream of warm water and then wiping with a clean cloth. I like to freeze my cheesecake for 10 minutes before getting to slicing. 

Last but not the least

All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.

• In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
• Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!

If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back.

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