Description
This indulgent Chocolate Orange Cheesecake combines a crunchy Oreo cookie crust with a creamy orange-infused filling and a rich dark chocolate ganache topping. Perfectly balanced between zesty citrus and deep chocolate flavors, this elegant dessert is ideal for special occasions or a delightful treat.
Ingredients
Scale
Oreo Crust
- 200 gr Oreo Cookies (about 20 cookies)
- 75 gr Unsalted Butter, melted (5 tablespoons)
Orange Cheesecake Filling
- 500 gr Cream Cheese, soft and at room temperature (18 oz)
- 80 gr Sour Cream, soft and at room temperature (1/3 cup)
- 120 gr Caster Sugar (1/2 cup)
- 1 tablespoon Orange Zest (from about 2 large oranges)
- 80 ml Orange Juice (1/3 cup)
- 1 1/2 teaspoon Vanilla Extract
- 3 large Eggs, at room temperature
Chocolate Ganache
- 120 gr Dark Cooking Chocolate, finely chopped (4 oz)
- 150 ml Heavy / Thickened Cream (1/2 cup + 2 tablespoons)
- 15 gr Honey, optional (1 tablespoon)
Instructions
- Prepare Oreo Crust: Line the bottom of a 22 cm (9-inch) springform pan with baking paper and lightly grease the sides, optionally lining them with strips of baking paper. Crush Oreo cookies into very fine crumbs using a blender or rolling pin. Mix in melted butter until the mixture resembles wet sand. Press firmly into the springform pan to form an even layer. Place the crust in the freezer.
- Make Cheesecake Filling: Preheat oven to 140 degrees Celsius (285 degrees Fahrenheit). In a large bowl, beat softened cream cheese and sour cream until smooth without lumps. Add sugar, orange zest, orange juice, and vanilla extract, mixing slowly to combine. Slowly incorporate the pre-whisked eggs, stirring gently to avoid air bubbles.
- Assemble and Bake: Remove crust from freezer and pour the cream cheese mixture over it. Tap the pan on a hard surface to remove air bubbles. Bake on the lowest oven rack for 70 minutes until edges are set but center is slightly jiggly.
- Cool Cheesecake: Turn off oven and leave cheesecake inside with the door slightly open for 1 hour. Remove and cool at room temperature for 1 hour, then refrigerate for at least 2 hours or overnight.
- Prepare Chocolate Ganache: Finely chop chocolate and place in a heatproof bowl. Warm cream with honey (if using) until simmering. Pour hot cream over chocolate and let stand for 2 minutes, then stir gently until smooth and shiny.
- Finish and Serve: Remove cheesecake from springform pan and place on serving plate. Pour warm ganache over cheesecake, spreading towards edges and creating drips if desired. Decorate with dehydrated oranges, orange zest, or chocolate orange segments. Refrigerate until ready to serve.
Notes
- Ensure all ingredients are at room temperature to avoid lumps in the cheesecake.
- Mix eggs into the filling slowly to prevent air bubbles that can cause cracking.
- If the cheesecake browns too fast during baking, reduce oven temperature or cover with foil.
- Cool the cheesecake gradually to prevent sinking and cracking: first in the turned-off oven, then at room temperature, and finally in the fridge.
- If chocolate chunks remain after heating ganache, gently melt again using a double boiler or microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
