Description
Indulge in this luscious Chocolate Orange Cheesecake that perfectly combines the rich creaminess of classic cheesecake with zesty orange flavor and decadent dark and milk chocolates. This elegant dessert features a crunchy digestive biscuit crust, a smooth and creamy filling infused with fresh orange zest, juice, and optional orange liqueur, making it an ideal treat for any special occasion or a delightful finish to your meal.
Ingredients
Scale
For the Crust
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
For the 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)
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 prevent sticking.
- Make the Crust: In a bowl, combine the crushed digestive biscuits with the melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the base of the prepared pan to form the crust layer.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and caster sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate air and achieve a light texture.
- Add Remaining Ingredients: Stir in the double cream, fresh orange zest, orange juice, melted dark chocolate, and vanilla extract. Mix thoroughly until all ingredients are fully combined.
- Fold in Milk Chocolate: Gently fold the chopped orange-flavored milk chocolate into the cheesecake batter, distributing the pieces evenly without overmixing.
- Add Orange Liqueur (Optional): For an enhanced orange flavor, add a splash of orange liqueur and gently mix it into the batter.
- Pour batter onto crust: Pour the cheesecake batter over the prepared crust in the springform pan. Use a spatula to smooth the top surface evenly.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 45 minutes to 1 hour, or until the cheesecake is set around the edges but still slightly wobbly in the center.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar to cool gradually. This helps prevent cracking.
- Chill: After the cheesecake reaches room temperature, cover it with cling film and refrigerate for at least 4 hours or overnight for the best texture and flavor.
- Serve: Before serving, carefully remove the sides of the springform pan. Transfer the cheesecake to a serving plate and slice to enjoy.
Notes
- Use fresh orange zest and juice for the best citrus flavor.
- The optional orange liqueur adds depth; however, it can be omitted for a non-alcoholic version.
- Ensure the cream cheese is softened to avoid lumps in the batter.
- Let the cheesecake cool gradually in the oven to minimize cracks on the surface.
- Refrigerating overnight allows the flavors to meld and the texture to firm up perfectly.
- Store leftovers covered in the refrigerator and consume within 3–4 days for optimal freshness.
