Chocolate Orange Cheesecake
This Chocolate Orange Cheesecake is a decadent delight. It features a crunchy Oreo base, a cream-cheese-chocolate filling, and a delicious orange curd topping. Serve as dessert during Christmas and other special occasions.
Servings: 8 people
Calories: 725kcal
Equipment
- 8" Springform tin
- Handheld electric whisk
- mixing bowl
Ingredients
Crust
- 300 g of Oreos
- 80 g of butter
Filling
- 400 g cream cheese
- 61 g or ¼ cup granulated sugar
- 12 g or 1½ tablespoon unprocessed cocoa powder
- 135 g or 4.75 oz melted semi-sweet or dark chocolate
- 177 ml or ¾ cup cold heavy or double cream
- 51 g or ½ cup powdered sugar
- ½ teaspoon vanilla extract
Orange curd (Makes 400g of curd)
- 4 large oranges
- Zest of 3 oranges
- ⅓ cup sugar
- ⅔ cups milk
- 5 tbs cornstarch
- ¼ teaspoon salt
- 50 g butter
- Orange food coloring optional
Decoration
- Orange slices
- Chocolate shavings
Instructions
- Add the Oreos to a food processor and blitz until you have a fine, even crumb. Pour the crumbs into a bowl, add the melted butter, and stir until everything is evenly coated. Press the mixture firmly into the base and sides of a springform pan, cover with plastic wrap, and refrigerate for about 30 minutes.
Orange Curd
- Wash the oranges well, then zest them and set the zest aside. Peel the oranges, remove the pith, and blend the segments until smooth. Strain the juice through a sieve to remove any pulp or seeds. Add the sugar and orange zest to a saucepan and rub the zest into the sugar with your fingertips until fragrant. Whisk in the cornstarch well, then add the orange juice, milk, and a pinch of salt. Whisk until smooth. Cook over low–medium heat for 7–10 minutes, whisking constantly, until it thickens into a curd. Remove from the heat and strain once more for a super-smooth finish. Stir in the butter and a little orange food colouring (if using). Press plastic wrap directly onto the surface and let it cool for 10–15 minutes. Let it sit at room temperature as you prepare the cheesecake. Store any extra in an airtight container or jar for up to one week.
Filling
- Whip the heavy cream and powdered sugar for 3–5 minutes, or until stiff peaks form. Set aside. In a separate bowl, whisk the cream cheese, sugar, vanilla or orange extract, cocoa powder, and orange zest for 1–2 minutes until smooth. Add the melted chocolate and fold it in gently, then fold in the whipped cream until everything is fluffy and combined.
Assemble
- Take the crust out of the fridge and spread the chocolate-orange filling evenly inside. Pour the orange curd over the top and smooth it out evenly. Cover with plastic wrap and chill for at least 6 hours, or overnight for best results.
- Once the cheesecake has set, slice a few oranges. Cut each slice two-thirds of the way through and twist to create pretty decorations. Make some chocolate shavings and arrange the orange twists and chocolate on top of the cheesecake.
- Serve this delicious chocolate orange cheesecake as dessert or a sweet treat.
Video
Notes
- Chilling: Make sure the cheesecake chills for at least 6 hours so it can firm up properly before serving.
- Mixing: Be careful not to overmix the filling, overmixing can make it runny or grainy, which means it may not set as it should.
- Topping: This version is topped with silky orange curd, fresh orange slices, and chocolate shards, but you can switch it up with milk chocolate ganache, extra orange slices, or a sprinkle of orange zest.
Nutrition
Serving: 226g | Calories: 725kcal | Carbohydrates: 67.2g | Protein: 8.05g | Fat: 49.43g | Saturated Fat: 28.415g | Polyunsaturated Fat: 2.889g | Monounsaturated Fat: 15.33g | Trans Fat: 0.575g | Cholesterol: 113mg | Sodium: 563mg | Potassium: 372mg | Fiber: 2.8g | Sugar: 47.1g | Vitamin A: 1304IU | Vitamin C: 13.2mg | Calcium: 98mg | Iron: 6.37mg