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Slice of chocolate orange cheesecake orange cheesecake topped with glossy chocolate ganache and candied orange slices on a white plate.

chocolate orange cheesecake

Ultra-creamy chocolate orange cheesecake with a chocolate base, bright fresh orange zest, and silky ganache. Balanced, not too sweet, and even better the next day — a true showstopper for holidays and parties.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
6 hours
Total Time 7 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, British-inspired
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Crust
  • Amount Unit Name Notes
  • 1 ½ cups Graham cracker or digestive crumbs ~180 g, finely crushed
  • 6 tablespoon Unsalted butter Melted
  • 2 tablespoon Sugar
  • ⅛ teaspoon Salt Pinch
  • Cheesecake Filling
  • Amount Unit Name Notes
  • 24 oz Cream cheese Full-fat room temp (680 g)
  • ¾ cup Granulated sugar 150 g
  • 3 large Eggs Room temp
  • ½ cup Sour cream 120 g
  • ¼ cup Heavy cream 60 ml
  • 1 teaspoon Vanilla extract
  • 6 oz Dark chocolate 170 g melted & slightly cooled
  • 2 tablespoon Cocoa powder Dutch-process preferred
  • 2 tablespoon Orange zest From ~2 oranges divided
  • 2 tablespoon Orange juice Fresh
  • ½ teaspoon Orange extract Optional boosts citrus
  • Ganache Topping
  • Amount Unit Name Notes
  • ½ cup Heavy cream 120 ml
  • 6 oz Dark chocolate 170 g chopped
  • 1 tablespoon Unsalted butter Glossy finish

Equipment

  • 1 9-inch springform pan (Wrap base in heavy-duty foil for water bath)
  • 1 Large roasting pan (To hold water bath)
  • 1 Electric mixer (Hand or stand mixer)
  • 1 Rubber spatula (For scraping bowl clean)

Method
 

  1. Heat oven to 325°F (165°C). Mix crumbs, melted butter, sugar, and salt to “wet sand.” Press into lined 9" springform. Bake 10 min; cool. Wrap pan base/sides tightly in heavy foil.
  2. Gently melt dark chocolate; let cool 5 min (should be fluid, not hot).
  3. Beat cream cheese until smooth. Add sugar; beat. Mix in eggs one at a time. Blend in sour cream, heavy cream, vanilla.
    Crushed biscuit crust mixture evenly pressed into a round baking pan, ready for cheesecake preparation.
  4. To bowl, add melted chocolate, cocoa, and half the orange zest; mix until uniform.
  5. Transfer about half the batter to a second bowl; whisk in orange juice, remaining zest, and orange extract (if using).
    Chocolate and orange cheesecake in a baking pan with a marbled swirl of melted chocolate and orange filling on top.
  6. Pour chocolate batter over cooled crust. Spoon orange batter on top; swirl lightly with knife (3–5 figure-eights). Tap pan to release bubbles.

Nutrition

Serving: 130gCalories: 470kcalCarbohydrates: 39gProtein: 32gFat: 7gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 260mgPotassium: 260mgFiber: 3gSugar: 31gVitamin A: 900IUVitamin C: 6mgCalcium: 110mgIron: 3.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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