Description
A luscious Chocolate Orange Cheesecake featuring a crunchy Oreo crust, creamy orange-infused cheesecake filling, and a rich dark chocolate ganache topping. Perfectly balanced flavors with a smooth texture and elegant finish.
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 (9-inch) springform pan with baking paper and lightly grease the sides, optionally lining them with baking paper strips. Crush Oreo cookies into fine crumbs using a blender or rolling pin. Mix in melted butter until mixture resembles wet sand. Press the crumbs firmly into an even layer on the bottom of the pan. Place pan in the freezer.
- Make the Orange Cheesecake Filling: Preheat oven to 140 degrees Celsius (285 degrees Fahrenheit). In a large bowl, beat the soft cream cheese and sour cream until smooth. Add sugar, orange zest, orange juice, and vanilla extract, mixing slowly to combine. Gradually add beaten eggs and stir gently to avoid air bubbles, stopping when smooth. Pour filling over frozen crust, tap pan to release air bubbles.
- Bake the Cheesecake: Place cheesecake on the lowest oven rack and bake for 70 minutes. The edges should be set while the center remains slightly jiggly. Turn off the oven and leave the cake inside with the door slightly open for 1 hour to cool gradually.
- Cool and Chill: Remove cheesecake from oven, let cool at room temperature for 1 hour, then refrigerate for at least 2 hours or overnight.
- Prepare the Chocolate Ganache: Finely chop the dark chocolate and place in a heatproof bowl. Heat the cream and honey in a small saucepan over low heat until simmering. Pour hot cream over chocolate and let sit for 2 minutes. Stir gently until smooth and shiny.
- Finish the Cheesecake: Remove cheesecake from the springform pan and place on a serving plate. Pour ganache over the top, spreading evenly and optionally creating a drip effect with a spatula. Decorate with dehydrated oranges, orange zest, or chocolate orange pieces. Refrigerate until ready to serve.
Notes
- Ensure all ingredients are at room temperature to avoid lumps in the cheesecake.
- Do not over-mix eggs into the mixture to prevent air bubbles, which cause cracks during baking.
- If the cheesecake browns too quickly, reduce oven temperature or cover with aluminum foil.
- Cool cheesecake gradually—first in the oven, then at room temperature, and finally in the fridge—to prevent sinking and cracking.
- If chocolate chunks remain after initial melting, gently reheat over a double boiler or in short microwave bursts.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
