Chocolate Orange Cheesecake

A truly decadent dessert that brings together rich chocolate, bright citrusy orange, and the creamy luxury of cheesecake. With a crunchy Oreo cookie crust, a smooth chocolate-orange cheesecake layer, topped with candied orange slices and a silky chocolate ganache, this is a show-stopping treat. I love how the orange zest and fresh juice lift the deep chocolate flavour and give it brightness and elegance.

Why You’ll Love This Recipe

I love this recipe because it offers a layered experience of flavour and texture — the crispiness of the Oreo crust, the luscious chocolate-orange cheesecake filling, the sweet tang of candied orange slices, and the luxurious ganache glaze. The contrast between the deep chocolate notes and vibrant orange is something I keep coming back to. On top of that, the presentation with the candied slices and chocolate orange segments makes it feel special enough for guests, yet manageable enough for a weekend treat. I find that the aroma of orange zest while baking (or when chilling) adds extra pleasure. Also, the fact that I can make elements ahead of time means less stress on the day I serve it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
▢ 3 cups Oreo crumbs (36 whole Oreo cookies, crushed)
▢ 4 tablespoons melted butter, cooled
▢ ⅛ teaspoon sea salt

Cheesecake
▢ 2 cups semisweet chocolate chips
▢ ½ cup heavy whipping cream
▢ ¾ cup granulated sugar
▢ ¼ teaspoon sea salt
▢ 1 orange, zested
▢ 24 oz cream cheese, softened (680g)
▢ 3 large eggs
▢ ½ cup sour cream, room temperature
▢ ¼ cup orange juice, freshly squeezed
▢ 1 tablespoon pure vanilla extract

Candied Orange Slices
▢ 2 oranges
▢ 2 cups granulated sugar
▢ 1 ½ cups water

Chocolate Ganache
▢ ¾ cup semisweet chocolate chips
▢ ¼ cup heavy whipping cream
▢ ⅛ teaspoon sea salt

Assembly
▢ 8 slices Terry chocolate orange
▢ 8 slices candied orange

Directions

1. Preheat and prepare the pan: I preheat the oven (if baking) or prepare the fridge space (if chilled). Grease and line a springform pan (about 9 inch / 23 cm diameter).
2. Make the crust: I crush the 36 Oreo cookies until fine crumbs, then mix in the melted butter and sea salt until well combined. I press the mixture firmly into the bottom of the prepared pan (and slightly up the sides if desired). Chill (or bake briefly, depending on your preference) until set.
3. Prepare the cheesecake filling:
   • I melt the 2 cups semisweet chocolate chips together with the ½ cup heavy whipping cream (creating a chocolate-cream mixture) and let it cool slightly.
   • Meanwhile, I beat together the softened cream cheese, granulated sugar, and sea salt until smooth.
   • I add the orange zest, freshly squeezed orange juice, sour cream, and vanilla extract, and mix until well combined.
   • I then add the eggs one at a time, mixing gently just until incorporated (avoiding over-mixing).
   • Finally, I fold in the cooled chocolate mixture until the filling is fully blended and smooth.
4. Pour the cheesecake filling onto the chilled/crusted base, smoothing the top with a spatula. If baking, I place the pan in the oven and bake at a moderate temperature until the edges are set and the centre still has a slight wobble (following standard cheesecake guidance). If it’s a no-bake version, I simply chill it in the fridge until fully set (typically 4 hours or overnight).
5. While the cheesecake is setting, I make the candied orange slices: I thinly slice the 2 oranges, then in a saucepan combine 2 cups sugar and 1½ cups water, bring to a simmer, add the orange slices, and gently cook until they become translucent and the syrup thickens. Then I transfer them onto a cooling rack or parchment paper to dry slightly.
6. Prepare the chocolate ganache: I heat the ¼ cup heavy whipping cream until it just begins to simmer, then pour it over the ¾ cup semisweet chocolate chips and ⅛ tsp sea salt, let sit briefly, then stir until smooth and glossy. I allow it to cool slightly until it’s pourable but still thick.
7. Assembly and final touches: Once the cheesecake is fully set (cooled and chilled as necessary), I remove it from the pan and place it on a serving plate. I pour the ganache over the top, allowing it to drip down the sides a little for a dramatic effect. Then I decorate with 8 slices of Terry chocolate orange evenly around the top and 8 slices of the candied orange. Chill again for a short while to let everything settle before slicing.
8. Serve: I slice the cheesecake with a sharp knife (wiping after each cut helps for clean slices) and serve chilled.

Servings and Timing

This cheesecake yields 12 slices (about 12 generous servings). The total time is approximately:

• Active prep: ~45-60 minutes
• Bake time (if baking): ~60-75 minutes, plus cooling
• Chill time: at least 4 hours, preferably overnight
  So realistically plan for about 5-6 hours plus chilling, or make ahead the day before and serve the following day.

Variations

• I sometimes swap the Oreo crust for a graham cracker crust or even digestive biscuit crust for a lighter flavour.
• For a stronger orange flavour, I add a little orange extract or increase the orange zest to 2 oranges.
• I might drizzle white chocolate on top in addition to the ganache for a two-tone effect.
• To lighten it, you can use a reduced-fat cream cheese and sour cream, though the result will be slightly less rich.
• For gluten-free, use gluten-free chocolate and cookies for the crust.
• For mini cheesecakes, divide the filling into muffin tins lined with liners and adjust chill time accordingly.

Storage/Reheating

I store the cheesecake covered in the fridge (use a cake dome or loosely wrap with foil) for up to 3-4 days. For best texture, I let slices sit at room temperature for ~10 minutes before serving to enhance the flavour. It’s not suitable for reheating, as cheesecakes are best served chilled. If you’ve frozen it (without toppings), thaw overnight in the fridge and decorate just before serving.

FAQs

What size pan should I use?

I use a 9-inch (23 cm) springform pan for this recipe. If you use a smaller pan, the cheesecake will be taller and may require slightly more bake time; if larger, it will be flatter.

Can I make this cheesecake without baking?

Yes — you can skip the bake step and instead chill the cheesecake in the fridge (at least 4 hours, preferably overnight) until fully set. The crust still needs to be chilled to firm up.

How do I prevent cracks in my cheesecake?

I ensure all ingredients (especially cream cheese, sour cream, and eggs) are at room temperature so they mix smoothly. If baking, I use a water bath or place the pan on a tray with some hot water to provide gentle, even heat. After baking I turn off the oven, crack the door and let the cake cool gradually before refrigerating.

How do I get clean slices?

I dip the knife into hot water, wipe it dry, and make the cut in one smooth motion. I wipe the knife between cuts to prevent smudging. Letting the cheesecake chill well helps it set firmly for cleaner slicing.

Can I prepare any parts ahead of time?

Definitely. I prepare the crust and the candied orange slices a day ahead, and I also make the ganache ahead. Then on the day I assemble and chill overnight, which saves time when guests arrive.

What if I don’t have Terry chocolate orange slices for topping?

You can substitute any thin chocolate-orange bars, or just use plain chocolate segments with a little orange zest scattered on top. The slices are decorative rather than structural.

How do I cut the sugar for a less sweet version?

You can reduce the granulated sugar in the cheesecake filling slightly (for example from ¾ cup to ½ cup), and use a darker chocolate for the chips (higher cocoa content) which will balance sweetness. Just note the texture may be slightly firmer.

Can I freeze the cheesecake?

Yes, but only before decoration. I wrap the un-topped cheesecake tightly (double wrap) and freeze for up to one month. To serve, I thaw in the fridge overnight, then add the ganache and toppings.

Why did my top crack/firm up too much?

If the oven was too hot, or it was overbaked, the cheesecake may develop cracks or become very firm. Also if cooled too quickly (removed from heat and chilled immediately) the top may shrink and crack. Gradual cooling helps maintain a smooth top.

Conclusion

Making this Chocolate Orange Cheesecake is one of those recipes I turn to when I want a dessert that looks impressive but is genuinely delicious and fun to share. The interplay of rich chocolate and zesty orange always wins me over, and it’s a dessert I can prepare ahead so I’m not last minute in the kitchen. Whether for a celebration or simply a weekend indulgence, I find it delivers on both flavour and presentation.

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