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Chocolate Orange Cheesecake

Chocolate Orange Cheesecake
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Indulge in the delightful harmony of flavors with this Chocolate Orange Cheesecake, a dessert that transforms the classic cheesecake into a stunning treat. The rich, creamy filling is beautifully enhanced by zesty orange notes, making it a perfect choice for celebrations or cozy gatherings. With its elegant presentation and make-ahead convenience, this cheesecake is sure to impress your guests while brightening any occasion. Whether served with fresh berries, a drizzle of chocolate sauce, or garnished with mint leaves, each slice promises a luxurious experience that balances indulgence and freshness.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 6 ounces semisweet chocolate, melted and cooled
  • 2 tablespoons orange zest
  • 2 tablespoons fresh orange juice
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • Orange zest curls (for garnish, optional)

Instructions

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line its bottom with parchment paper.
  2. In a bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan to form a crust. Bake for 10 minutes; then set aside to cool.
  3. In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time while mixing on low speed until just combined. Stir in vanilla extract, sour cream, and heavy cream until well mixed. Incorporate melted semisweet chocolate along with orange zest and fresh orange juice.
  4. Pour the filling over the cooled crust and smooth out the top with a spatula. Wrap aluminum foil around the outside of the springform pan. Place it in a larger baking dish filled with hot water halfway up the sides of the pan (creating a water bath). Bake for 55–65 minutes until the center is just set but slightly jiggly. Turn off the oven; crack open the door and let it cool inside for about an hour.
  5. Remove from both oven and water bath; chill in refrigerator for at least 4 hours or overnight. To make the topping, heat heavy cream until steaming; pour over chopped chocolate. Let sit for 2 minutes before stirring until smooth; spread over chilled cheesecake. Garnish with optional orange zest curls before serving.

Nutrition

Find it online: https://chefharper.com/chocolate-orange-cheesecake/

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