Description
This decadent Chocolate Orange Cheesecake combines a buttery digestive biscuit crust with a creamy orange-infused filling enriched by dark and orange-flavored milk chocolate. The subtle citrus notes from fresh orange zest, juice, and optional orange liqueur perfectly complement the rich chocolate, creating an indulgent dessert that’s perfect for special occasions or a luxurious treat.
Ingredients
Scale
Crust
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
Filling
- 300 g cream cheese, softened
- 150 g caster sugar
- 3 eggs
- 200 ml double cream
- Zest and juice of 1 large orange
- 50 g dark chocolate, melted
- 100 g orange-flavored milk chocolate, chopped
- 1 teaspoon vanilla extract
- Orange liqueur (optional, to taste)
Instructions
- Preheat and prepare pan. Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the base with parchment paper to ensure easy removal of the cheesecake later.
- Make the crust. In a bowl, combine the crushed digestive biscuits with the melted butter, mixing until the mixture looks like wet sand. Press this crumb mixture evenly into the base of the prepared pan to form a firm crust.
- Beat cream cheese and sugar. In a large mixing bowl, beat the softened cream cheese and caster sugar together until the mixture is smooth, creamy, and free of lumps.
- Add eggs. Add the eggs one at a time to the cream cheese mixture, beating well after each addition to ensure a smooth batter.
- Incorporate cream and flavorings. Stir in the double cream, orange zest, orange juice, melted dark chocolate, and vanilla extract. Mix until all ingredients are fully combined and the batter is silky.
- Fold in chopped milk chocolate. Gently fold in the chopped orange-flavored milk chocolate to add texture and bursts of orange-chocolate flavor.
- Add orange liqueur (optional). If desired, add a splash of orange liqueur to enhance the citrus notes further, mixing gently to combine.
- Assemble cheesecake. Pour the prepared batter over the biscuit crust in the springform pan, smoothing the top with a spatula for an even surface.
- Bake. Place the pan in the preheated oven and bake for 45 minutes to 1 hour, until the cheesecake is mostly set but slightly wobbly in the center, indicating it will set firmly as it cools.
- Cool in oven. Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually, preventing cracks.
- Chill. Once cooled to room temperature, cover the cheesecake and refrigerate it for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve. Before serving, carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate. Slice and enjoy your rich Chocolate Orange Cheesecake.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Do not overbake; the cheesecake should still have a slight wobble in the center when removed from the oven.
- Allow it to cool gradually in the oven to prevent cracking on the surface.
- Chilling overnight enhances the flavors and helps the cheesecake set perfectly.
- Orange liqueur is optional but adds a wonderful depth of flavor.
- You can substitute digestive biscuits with graham crackers if preferred.
