Description
A decadent and creamy Chocolate Orange Cheesecake featuring a crunchy Oreo crust, a zesty orange-flavored cream cheese filling, and a smooth dark chocolate ganache topping. Perfect for dessert lovers who enjoy a refreshing citrus twist combined with rich chocolate flavors.
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. Crush the Oreo cookies into fine crumbs using a blender or by crushing in a plastic bag with a rolling pin. Mix the crumbs with melted butter until it resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Place the crust in the freezer while preparing the filling.
- Make the Orange Cheesecake Filling: Preheat the oven to 140 degrees Celsius (285 degrees Fahrenheit). In a large bowl, beat the softened cream cheese and sour cream until smooth and lump-free. Add the caster sugar, orange zest, orange juice, and vanilla extract, mixing slowly until combined. Whisk the eggs separately and gently fold them into the mixture until smooth, avoiding air bubbles. Pour the filling over the chilled crust in the springform pan and tap the pan to release any air bubbles.
- Bake the Cheesecake: Place the cheesecake on the lowest oven rack and bake for 70 minutes. The edges should be set, but the center slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open (propped with a wooden spoon) for 1 hour. Then, remove from the oven and cool at room temperature for 1 hour before refrigerating for at least 2 hours or overnight.
- Prepare the Chocolate Ganache: Remove the cheesecake from the pan and place it on a serving plate. Finely chop the dark chocolate and place it in a heatproof bowl. Heat the cream and honey (if using) in a small saucepan over low heat until simmering. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir gently until smooth and glossy. Pour the ganache evenly over the cheesecake, spreading to the edges and allowing it to drip down if desired. Decorate immediately with garnishes such as dehydrated oranges or additional orange zest.
- Chill and Serve: Place the finished cheesecake in the refrigerator until the ganache is set and the cheesecake is fully chilled before serving.
Notes
- Ensure all ingredients are at room temperature to prevent lumps in the filling.
- Do not over-mix the eggs into the cheese mixture to avoid air bubbles that cause cracking.
- If the cheesecake browns too quickly during baking, reduce the oven temperature or cover the pan with foil.
- Cool the cheesecake gradually—first in the oven, then at room temperature, and finally in the fridge—to avoid sinking or cracking.
- If chocolate chunks remain after melting ganache, reheat gently over a double boiler or in short microwave bursts until smooth.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
