Description
This Chocolate Orange Cheesecake features a rich Oreo crust, a creamy orange-infused cheesecake filling, and a decadent dark chocolate ganache topping, perfect for an elegant dessert that combines citrus brightness with chocolate indulgence.
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 the Oreo Crust: Line the bottom of a 22 cm springform pan with baking paper and lightly grease the sides, optionally lining them with strips of baking paper. Blend Oreo cookies in a food processor until fine crumbs form, then add melted butter and blend until crumbs resemble wet sand. Press the mixture firmly into the bottom of the pan in an even layer and place it in the freezer.
- Mix the Cheesecake Filling: Preheat oven to 140 degrees Celsius (285 degrees Fahrenheit). In a large bowl, blend cream cheese and sour cream until smooth and lump-free. Add sugar, orange zest, orange juice, and vanilla extract, mixing slowly to combine. Then add pre-whisked eggs gently, stirring just until combined to avoid air bubbles.
- Assemble and Bake: Remove crust from freezer, pour cheesecake filling over it, and tap pan to release air bubbles. Bake on the lowest oven rack for 70 minutes until edges are set and center slightly jiggles. Turn off oven and leave cheesecake inside with door slightly open for 1 hour. Then cool at room temperature for 1 hour and refrigerate for at least 2 hours or overnight.
- Prepare Chocolate Ganache: Remove chilled cheesecake from springform pan and place on serving plate. Microwave chopped chocolate until slightly melted. Heat cream and honey on low until cream simmers. Pour cream over chocolate and let sit 2 minutes, then stir gently until smooth and shiny.
- Decorate the Cheesecake: Pour warm ganache over cheesecake, spreading towards edges and creating drips if desired. Before ganache sets, decorate with dehydrated oranges, orange zest, or chocolate orange segments. Keep cheesecake refrigerated until serving.
Notes
- Ensure all ingredients are at room temperature to avoid lumps in the cheesecake.
- Slowly incorporate eggs to prevent air bubbles that cause cracking and sinking.
- If cheesecake browns too quickly, reduce oven temperature or cover with foil.
- Cool cheesecake gradually to prevent cracks or sinking – in oven, then room temperature, then fridge.
- If chocolate doesn’t fully melt in microwave, finish melting over a double boiler.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
