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Chocolate orange cheesecake recipe

Chocolate orange cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Chocolate cheesecake

A majestic orange flavoured cheesecake swirled with chocolate goodness. These cheesecake not only looks fabulous, but the flavour will send you to cheesecake heaven.

83 people made this

IngredientsServes: 12

  • Base
  • 125g digestive biscuit crumbs
  • 4 tablespoons caster sugar
  • 75g butter, melted
  • Filling
  • 110g plain chocolate, chopped
  • 675g cream cheese, softened
  • 200g caster sugar
  • 5 eggs
  • 2 tablespoons orange juice
  • 1/2 teaspoon orange zest

MethodPrep:30min ›Cook:1hr ›Extra time:4hr30min › Ready in:6hr

  1. Preheat the oven to 170 C / Gas mark 3. In a medium bowl, mix together the biscuit crumbs, sugar and butter until well blended. Press into the bottom and 4cm up the side of a 23cm (9 in) springform tin. Bake the base for 10 minutes.
  2. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
  3. In a medium bowl, mix together the cream cheese and 200g sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 500ml of the batter. Pour the remaining batter over the baked base. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter to form a swirling design.
  4. Bake for 60 minutes in the preheated oven, or until the centre is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

Watch how!

Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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Reviews & ratingsAverage global rating:(69)

Reviews in English (53)

I cant argue that this is a tasty dish - but it couldn't look more different from the picture on this website! The mixture was so watery that there was no way I could have swirled it like this.I had to double the biscuit quantity as the 125g suggested here didn't even cover the base, let alone go 4cm up the side.This is not a recipe to make on the day of a dinner party- after cooking it is essential to allow it to cool for a few hours and fridge over night. But it does survive well in the fridge so great for feeding a lot of people.-25 Oct 2011

This was really easy to make. Like the first review I too had to use more biscuits for the base, maybe about 250g and I left out the sugar as I find the biscuits sweet enough. I also used two packs of low fat cheese and one full fat to lower the calories ( I always do this and cant tell the difference). Also only added 3 eggs, as 5 seemed a bit too decadant, and also might have made it really wet. It looks and tastes spectacular, thank you for a great mix!!!-10 Dec 2011

I had the same experience JenniferWaldie. I followed the recipe exactly and it turned out with hardly any base that collapsed upon serving and the topping was like scrambled egg or a bland frittata. Would absolutely NOT recommend this recipe unless you want to waste a lot of time and money.-08 Oct 2014


Chocolate Orange Cheesecake

Grease a 20.5cm (8in) springform tin. Mix butter and crushed biscuits and press into base. Chill for 15min.

Preheat oven to 180°C (160°C fan) mark 4. In a large bowl, whisk together all filling ingredients, except egg whites, until smooth. Whisk egg whites in a separate bowl until soft peak stage. Use a large metal spoon to mix a spoonful of whites into the cream cheese mixture, then fold in remaining whites.

Pour mixture into the tin and level. Bake for 35-40min until lightly golden - the filling will firm up on chilling. Leave to cool - it may crack on top, but this will be covered by decoration. Chill for 2hr or overnight.

Melt chocolate and pour on to a baking sheet. Chill for 10min until just set but not solid. Pull a large knife towards you across the chocolate to make a curl. Repeat until you've made enough curls to cover the cheesecake. Take cheesecake out of tin and transfer to a serving plate. Scatter over chocolate curls and serve in slices.

Like this? You'll love.

Prepare to end of step 3 up to one month in advance. Wrap tin in clingfilm and freeze. To serve, defrost completely in fridge and complete recipe.


No Bake Chocolate Orange Cheesecake

NO BAKE CHOCOLATE ORANGE CHEESECAKE – rich, moist and flavorful cheesecake! If you love chocolate and orange together, this cake is for you!

Chocolate and orange is a yummy flavor combination that will seriously excite your taste buds. This easy no bake Chocolate Orange Cheesecake is everyone’s favorite.

If you have never had chocolate and orange together, then I’m sorry to inform you, you are sadly missing out. It is one of the best combinations that I have ever had. Chocolate and the citrus play of one another so well.

Chocolate Orange Cheesecake features an Oreo crust, orange cheesecake layer, chocolate cheesecake layer and chocolate topping. This delicious dessert takes a matter of minutes to prepare and all you need to do is let it chill in the fridge for a few hours before serving.

If you love creamy and easy recipes and no-bake cheesecake, then this Chocolate Orange cheesecake is one you will love. It’s usually my go-to recipe when I’m looking for a quick dessert to make.

It’s no secret how much I love cheesecake. Everything about the flavor of cheesecake completes my soul with every bite. I am always satisfied with Orange I really like them. They give freshness to every dessert. It is not very easy to find a moist and delicious cake every time we want something for dessert.

I always look for something interesting and I don’t like to make something I have made before. I like to make something which will be delicious and nice to my children because it is most important to me. I know that I won’t make a mistake with this Easy Chocolate Orange Cheesecake.

Chocolate is always a real choice and I know that everyone will eat chocolate dessert and enjoy it. Chocolate is an ingredient which will be part in my kitchen forever because we are real chocolate lovers.

This is one real and powerful combination. This cake is super sweet and it really melts in your mouth so it is a perfect choice for real chocolate and orange lovers. I warmly recommend you to make it and I know you will be satisfied. Enjoy!

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No Bake Chocolate Raspberry Cheesecake – very nice combination of raspberries, chocolate and cheese! So smooth, creamy and moist!&hellip

PEANUT BUTTER CHOCOLATE CHEESECAKE - NO BAKE - is a quick and easy Oreo, peanut butter and chocolate dessert&hellip

NO BAKE SUMMER ORANGE CREAMSICLE CHEESECAKE - is a light dessert recipe that is perfect for summer. This amazing&hellip

Layered Chocolate Cheesecake with Oreo Crust - creamy, moist and very delicious cake! Perfect for every occasion and so&hellip


How do you make a Chocolate Orange Cheesecake?

Make a simple biscuit base with crushed digestive biscuits and then top with the deliciously light and creamy filling. This Chocolate Orange Cheesecake uses whipped double cream, icing sugar, cream cheese and melted chocolate oranges.

When the cheesecake is set, decorate with with melted white chocolate coloured orange using gel colouring, more cream and chocolate orange segments. Super easy and so yummy. Everyone will love it.


Chocolate & Orange Mini Egg Cheesecake

  • Prep Time: 4 hours 40 mins
  • Cook Time: 5 mins
  • Total Time: 4 hours 45 minutes
  • Yield: 10 1 x
  • Category: Dessert
  • Cuisine: Easter

Description

This fun Easter cheesecake has a hidden Mini Egg surprise!

Ingredients

  • 140 g unsalted butter
  • 300 g digestive biscuits
  • 600 g cream cheese
  • 100 g icing sugar, sifted
  • 200 ml double cream
  • zest of 3 oranges
  • 75 g Mini Eggs (plus extra to decorate)
  • 200 g milk chocolate

Instructions

  1. Make the biscuit base by melting the butter in a pan on the hob. Break up the digestive biscuits and blitz in a food processor until they reach a fine crumb consistency. Add the melted butter and blitz again until combined.
  2. Press the biscuit base firmly into a round springform tin (I used a 23cm one) and chill in the fridge while you make the cream cheese filling.
  3. Beat the cream cheese and icing sugar together in a bowl. In another bowl whisk the cream until it forms soft peaks and then fold into the cream cheese mixture. Stir in the majority of the orange zest, keeping back a little to decorate.
  4. Spoon half the cream cheese and cream mixture over the biscuit base and smooth with the back of a spoon. Drop the Mini Eggs randomly into the cheescake and spoon over the remainder of the mixture, again smoothing it with the back of a spoon. Cover with cling film and chill in the fridge for at least 4 hours.
  5. After 4 hours (or more), melt the chocolate in a bowl over a pan of boiling water and leave to cool for a few minutes before spreading over the top of the cheesecake. Work fast as the chocolate will begin to set quite quickly. Decorate with the remaining orange zest and extra Mini Eggs while the chocolate is still soft.

Notes

If you want to chill the cheesecake before serving, allow it to come to room temperature before you cut it into slices as the chocolate topping will be quite hard.

If you enjoyed this recipe, you might also like my Easter Bunny Trail Mix

You Might Also Like These Recipes:

A delicious and easy banana bread recipe flavoured with orange&hellip

These delicious Mini Egg Brownies make a fun Easter dessert.&hellip

Delicious, healthy, no bake Chocolate Orange Energy Bites. A super&hellip


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This easy 6-ingredient Terry's Chocolate Orange cheesecake is mouthwatering

Nothing screams Christmas quite like a Terry's Chocolate Orange, so this year, why not take the festive favourite one step further with an incredible (and easy!) No-Bake Terry's Chocolate Orange Cheesecake? You don't have to ask us twice.

Created by Jane's Patisserie, the minimum-faff cheesecake combines a biscuit base with creamy cheesecake, topped with sprinkles, drizzle and chocolate orange segments.

Sharing the recipe on her blog, Jane writes, "I have made a bunch of cheesecakes now, and this is by far my favourite. I have made it countless times now that I can&rsquot actually count. Something about the creaminess and moussey texture of the Cheesecake filling is what makes it delicious.

"This recipe is super easy to make, it's a no-bake recipe and you will want to make it over and over and over! The good thing about this sort of thing is that if you don&rsquot have Terry&rsquos chocolate where you are, you can easily substitute it for normal plain or milk chocolate and add orange zest or flavouring too it to make it equally as delicious!

"I also adore a thick and buttery biscuit base on my cheesecakes which you might have noticed, but the amount of filling makes it a perfect match!"

You had us a "moussey texture". We'll be making four.

Check out the full recipe and more delicious bakes on Jane's blog here.


Chocolate and orange cheesecake

Separate the eggs. Beat the egg yolks with 50g (2oz) sugar until pale in colour and thick. Add the full-fat soft cheese and crème fraîche or Greek yogurt and beat until smooth.

Melt the chocolate in a large bowl over a saucepan of simmering water (see tips). Add one-third of the cheese mixture to the chocolate, mix until smooth and put to one side.

Add the grated orange rind to the remaining cheese mixture.

Whisk the egg whites until stiff and then gradually whisk in the remaining sugar until the mixture is stiff and shiny.

Fold one third of the egg whites into the chocolate mixture, spoon into the prepared spring release tin and smooth the top. Fold the remaining egg whites into the orange mixture, spoon on top of the chocolate mixture and level the top.

Bake at 180°C (350°F) mark 4 for 55-60min or until the centre is just firm to the touch. Turn off the oven and allow the cheesecake to cool in the oven.

Unmould the cheesecake. Decorate with orange segments, chocolate curls and strips of deep-fried orange peel, if using (see tips). Dust with icing sugar.

To freeze ahead: Complete to the end of step 6. Wrap and freeze.

To use: Bake from frozen for 1hr-1hr 10min, then complete as above.

Like this? You'll love.

&bull If you are in a hurry, chocolate can be melted in the microwave on the defrost setting. (It will take about 21/2min in a 650w oven.)&bull For the deep-fried orange peel, pare the rind thinly and deep-fry in a small amount of hot oil until crisp drain on absorbent paper. Leave to cool then use as required.


Make the crust

  • Pulse the pistachios in a food processor until finely chopped, about 20 one-second pulses. Add the flour and sugar, and pulse until the mixture is mealy. In a small bowl, whisk the melted butter, egg yolk, and vanilla. Add to the processor and pulse until the mixture holds together when pinched.
  • Press the mixture into the bottom and about 1/2 inch up the sides of a 9-inch spring-form pan. Refrigerate for at least 20 minutes.
  • Meanwhile, position a rack in the center of the oven and heat the oven to 325°F. Bake the crust until lightly browned, 10 to 15 minutes. Cool on a wire rack. Reduce the oven temperature to 275°F.

Make the filling

  • In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and salt on medium speed until soft and creamy, 1 to 2 minutes. Add the ricotta and beat until the mixture is smooth and light, 1 to 2 minutes.
  • Meanwhile, in a small bowl, mix the amaretto, orange zest, cornstarch, and vanilla. Add to the batter and beat until combined. Beat in the eggs, one at a time. Do not overbeat the mixture once the eggs have been added. By hand, fold in the chocolate and candied orange peel.
  • Pour the filling into the crust and smooth the top with a spatula. Bake at 275°F until the edges look set but the center 4 inches jiggle slightly when the pan is nudged, about 50 minutes. Turn the oven off, run a thin paring knife around the edge of the cheesecake, and let cool in the oven with the door slightly ajar for 1 hour. Transfer to a rack and cool to room temperature, about 3 hours.
  • Refrigerate until thoroughly chilled, at least 4 hours. Once cold, wrap the cake in plastic wrap if not serving right away.
  • To serve, run a thin knife around the edge of the cheesecake again before removing the side of the pan. Garnish with the candied orange slices before serving. To slice, heat the knife under hot water between each cut and wipe it dry.

Make Ahead Tips

Once baked and completely chilled, the cake can be wrapped in plastic wrap and refrigerated for up to 3 days. Remove the side of the pan and garnish just before serving.

Recipe Notes

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Ingredient Spotlight


Chocolate Orange Cheesecake Recipe Variations

I love making these orange cheesecakes as mini cheesecakes using small spingform pans. This recipe yields four mini cheesecakes. In the image below, you can see where I made this recipe around Halloween as mini cheesecakes and topped them with a chocolate ganache.

Another fun variation is to top the orange cheesecake with candied clementines. It makes the cheesecake look so orange and festive.

If you want a small hand-held cheesecake-like dessert, try making my cream cheese cookies and adding some crushed Oreos and orange zest to the batter.


Watch the video: Ζουμερές σοκολατένιες φέτες πορτοκαλιού (December 2021).