Description
A rich and creamy Chocolate Orange Cheesecake featuring a crunchy Oreo crust, a zesty orange-flavored cheesecake filling, and a smooth dark chocolate ganache topping. This elegant dessert balances citrus brightness with deep chocolate notes, perfect for special occasions or indulgent treats.
Ingredients
Scale
Oreo Crust
- 200 gr Oreo Cookies, about 20 cookies
- 75 gr Unsalted Butter, melted
Orange Cheesecake Filling
- 500 gr Cream Cheese, soft, at room temperature
- 80 gr Sour Cream, soft, at room temperature
- 120 gr Caster Sugar
- 1 tablespoon Orange Zest, about 2 large oranges
- 80 ml Orange Juice
- 1 1/2 teaspoon Vanilla Extract
- 3 large Eggs, at room temperature
Chocolate Ganache
- 120 gr Dark Cooking Chocolate, finely chopped
- 150 ml Heavy / Thickened Cream
- 15 gr Honey, optional
Instructions
- Prepare Oreo Crust: Line the bottom of a 22 cm (9-inch) springform pan with baking paper and lightly grease the sides. Crush Oreo cookies into fine crumbs using a blender or rolling pin, then mix in melted butter until it resembles wet sand. Press this mixture firmly and evenly into the pan’s base. Freeze to set while preparing the filling.
- Make Orange Cheesecake Filling: Preheat the oven to 140 degrees Celsius (285 degrees Fahrenheit). Beat cream cheese and sour cream together until smooth. Add sugar, orange zest, orange juice, and vanilla extract, mixing gently. Slowly incorporate pre-whisked eggs, stirring just until combined to avoid air bubbles.
- Assemble and Bake: Remove crust from freezer and pour cheesecake filling over it. Tap the pan on a surface to release air bubbles. Bake on the lowest oven rack for 70 minutes until edges are set and center is slightly jiggly. Turn off oven, crack the door open with a wooden spoon, and let cheesecake cool inside for 1 hour.
- Cool and Chill: Remove from oven and let cool at room temperature for 1 hour. Refrigerate for at least 2 hours or ideally overnight for best texture and flavor.
- Prepare Chocolate Ganache: Chop chocolate finely and place in a heatproof bowl. Warm cream and honey in a saucepan over low heat until cream simmers and honey dissolves. Pour hot cream over chocolate and let sit for 2 minutes, then stir gently to create a smooth ganache.
- Finish Cheesecake: Remove chilled cheesecake from pan and place on serving plate. Pour ganache over top, spreading evenly and creating drips if desired. Decorate with dried oranges or orange zest before ganache sets. Refrigerate until serving.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the filling.
- Mix eggs slowly and do not over-mix to prevent air bubbles causing cracks.
- If cheesecake browns too quickly, reduce oven temperature or cover with foil.
- Cool cheesecake gradually to avoid sinking or cracking.
- If chocolate chunks remain in ganache, gently reheat to fully melt.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
