Rich chocolate and bright orange in one silky slice, with a shiny ganache on top. It's my special-occasion dessert.
Prep25 min
Cook55 min
Total1 hr 20 min
Serves10
LevelIntermediate
What makes it special
Chocolate cookie crumbs
Unsalted butter
Granulated sugar
Cream cheese
Chocolate and orange is one of my all-time favorite pairings, and this cheesecake is where it really shines. A crunchy chocolate cookie crust, a thick and creamy chocolate filling with fresh orange zest, and a smooth layer of ganache on top. It looks like it came from a bakery, but it is very doable at home.
Why chocolate and orange work
Orange peel is full of fragrant oils that make dark chocolate taste even richer. The citrus also keeps a big, creamy dessert from feeling too heavy. Every bite is deep and chocolatey with a fresh, bright finish.
How to get a smooth, crack-free cheesecake
Room temperature ingredients. Take the cream cheese, eggs and sour cream out of the fridge an hour ahead. Cold cream cheese makes a lumpy batter.
Mix gently. Beat on low speed, especially after the eggs go in. Too much air makes the cheesecake puff up and crack.
Use a water bath. Wrap the outside of the pan in foil and set it in a larger pan of hot water. The steam bakes the cheesecake gently and evenly.
Cool slowly. Turn off the oven, crack the door and leave the cheesecake inside for an hour before moving it to the fridge.
Fun variations
Blood orange: use blood orange zest and juice for a deeper flavor.
Mocha orange: add a teaspoon of espresso powder to the filling.
Marbled: swirl extra melted chocolate through the batter before baking.
Serving ideas
Top slices with whipped cream, candied orange peel, chocolate shavings or a few fresh berries. It goes perfectly with coffee or a cup of black tea.
Storing
Keep the cheesecake covered in the fridge for up to 5 days. Wrapped slices freeze well for up to 2 months; thaw them overnight in the fridge.
A creamy baked chocolate cheesecake with fresh orange zest on a chocolate cookie crust, topped with glossy ganache.
Desserts Intermediate American
Prep
25 min
Cook
55 min
Total
1 hr 20 min
Servings
10
Ingredients 15 items
Tap to check off as you go
Chocolate Cookie Crust
Cheesecake Filling
Chocolate Ganache
Instructions 10 steps
1
Heat the oven to 325°F (163°C) and line a springform pan with parchment.
2
Mix the cookie crumbs, melted butter and sugar, then press firmly into the bottom of the pan.
3
Bake the crust for 10 minutes and let it cool.
4
Beat the cream cheese and sugar until completely smooth.
5
Mix in the sour cream, vanilla, orange zest and orange juice.
6
Add the eggs one at a time on low speed, then the melted chocolate and cocoa powder.
7
Pour the filling over the crust and bake in a water bath for 50 to 55 minutes.
8
Let it cool slowly, then refrigerate for at least 4 hours.
9
For the ganache, pour hot cream over the chopped chocolate and stir until glossy.
10
Spread the ganache over the chilled cheesecake, add orange zest on top, then slice and serve.
Nutrition per serving
Calories
340
Protein
6g
Carbs
32g
Fat
21g
Sugar
24g
Fiber
2g
Sodium
220mg
Questions, answered
Why did my cheesecake crack?
Overmixing, skipping the water bath or cooling too fast are the usual causes. Cool it slowly in the turned-off oven with the door ajar.
Can I freeze it?
Yes. Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
Can I use blood oranges?
Absolutely. Blood oranges give a deeper citrus flavor and a pretty color to the garnish.
Recipe by
Amanda
Home cook and recipe tester. I cook, photograph and re-test every recipe in my own kitchen so it works in yours, with honest timings and everyday ingredients.
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