Chocolate Orange Cheesecake
This chocolate orange cheesecake takes these two fabulous flavors and elevates them to a new level, with a buttery chocolate base and decadent chocolate orange filling.
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- Stick/immersion blender with chopping bowl attachment or food processor
Ingredients
Cheesecake base
- 2 & ⅓ cups (250gms) chocolate flavored cookies
- 1 stick/1/2 cup (115gms) unsalted butter
- zest of two small oranges
Cheesecake filling
- Just under half a block (1.6oz/45gms) good quality dark chocolate such as Lint or Ghirardelli
- zest of three small oranges
- 1 cup (250mls) thickened cream
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- 1 & ½ tablespoons freshly squeensed orange juice
- ⅓ cup (75gms) white sugar
Cheesecake topping (optional)
- 2 - 3 chocolate flavored cookies
- ¼ cup (85 gms) marmalade
Instructions
Cheesecake base
- Line the base and sides of a spring form tin with baking paper.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Zest two of oranges then finely chop as well to get a gone finely cut zest. Add the cookie crumbs and zest to a bowl and mix well, taking care to break up any lumps of zest.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into lined spring form tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
Cheesecake filling
- Chop the chocolate for the cheesecake filling into small pieces. Put in a microwave proof bowl, preferable glass or ceramic and melt in the microwave in thirty second to one minute bursts until melted. Stir and allow to cool but not set.
- Zest the other three oranges, then finely chop the zest as well to ensure it is really finely chopped for a smooth cheesecake filling.
- Whip the cream untill soft peaks form.
- In a seperate bowl add the orange juice and zest and sugar to the room temperature cream cheese and beat until combined. Add the cooled melted chocolate to the cream cheese mix and beat in.
- Fold the whipped cream into the cream cheese mix until well mixed in.
- Tip the cheesecake filling onto the prepared base, taking care to press down the filling into the edges as you go to smooth down any bubbles. Chill in the fridge for at least four hours, preferably overnight.
To decorate (optional)
- Break up two to three chocolate cookies and blitz in crumbs. Put the marmalade into a microwave-proof bowl and microwave for a few seconds until it just starts to thin
- Spread the just softened marmalade over the top of the cheesecake, sprinkle the cookie crumbs around the edge and you're done!
Notes
NB I use a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still taste delicious!
Nutrition
Calories: 329kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 23mgSodium: 304mgPotassium: 134mgFiber: 2gSugar: 29gVitamin A: 302IUVitamin C: 2mgCalcium: 31mgIron: 2mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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