Name: Chocolate Orange Cheesecake: A Decadent Dessert Delight Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; ½ cup unsalted butter, melted; 24 oz (3 packages) full-fat cream cheese, softened; 1 cup granulated sugar; Zest of 2 large fresh oranges; Juice of 2 large fresh oranges; 8 oz dark chocolate (60-70% cocoa), melted and slightly cooled; 1 cup heavy whipping cream, whipped; Melted dark chocolate for drizzling; Fresh orange slices

Jump to Recipe

Introduction

Chocolate Orange Cheesecake is a rich and velvety dessert that perfectly balances the boldness of dark chocolate with the bright, citrusy notes of fresh orange. It’s a decadent treat that’s sure to impress at any gathering or special occasion.

A round dessert with five clear layers sits on a white plate over a white marbled surface. The bottom layer is a dark, crumbly chocolate crust. Above it is a thick, smooth white cream layer, topped by a thin orange caramel layer that shines slightly. Next is a thick, glossy dark chocolate ganache layer. On top, dark chocolate chunks are scattered around three bright orange slices standing upright at the center, adding a fresh and colorful touch to the rich dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz cream cheese (full-fat)
1 cup granulated sugar
1 cup heavy whipping cream
8 oz dark chocolate (60-70% cocoa)
Zest and juice of 2 large fresh oranges
2 cups graham cracker crumbs
½ cup unsalted butter

Instructions

Step 1: Preheat the oven to 350°F (175°C). Combine the graham cracker crumbs with the melted unsalted butter and press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then remove and let it cool completely.
Step 2: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add the granulated sugar, continuing to mix until well combined. Stir in the orange zest and juice to infuse the filling with fresh citrus flavor.
Step 3: Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, then allow it to cool slightly. Fold the melted chocolate gently into the cream cheese mixture along with the heavy whipping cream, being careful not to overmix.
Step 4: Pour the prepared filling into the cooled graham cracker crust. Smooth the top with a spatula and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly.
Step 5: Before serving, garnish the cheesecake with additional melted chocolate drizzles and fresh orange slices to enhance its elegant presentation and complementary flavors.

Tips & Variations

For a crunchier crust, add a tablespoon of sugar to the graham cracker crumbs before mixing with butter.
Use blood oranges instead of regular oranges for a striking color and a slightly different citrus taste.
If you prefer a lighter texture, fold in whipped cream separately and gently to keep the filling airy.
Try sprinkling a pinch of sea salt on top before chilling for a sweet-salty contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. To reheat slightly, allow it to sit at room temperature for about 10 minutes for softer texture, but avoid microwaving to preserve consistency.

How to Serve

A slice of layered chocolate mousse cake sits on a white plate with a white marbled background. The bottom layer is a crumbly dark brown crust with a rough texture. Above it is a dense, almost black chocolate layer with small bits inside, followed by a thick, smooth creamy white layer. On top of that is a light brown chocolate mousse layer with a soft texture, and finally, a glossy dark chocolate ganache layer covers the top. Two fresh orange slices with a bright, shiny texture rest on top, paired with a swirl of dark chocolate cream on one side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for ease of removal, you can use a regular cake pan lined with parchment paper for simpler release. However, a springform pan helps maintain the cheesecake’s shape best.

Is it possible to use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for a sweeter and creamier flavor, but the cheesecake will be less intense and rich. Adjust the sugar slightly if needed to balance the sweetness.