Chocolate Orange Cheesecake

Silky smooth, rich, and bursting with citrusy flair, this Chocolate Orange Cheesecake is a dessert that blends decadence with brightness. The bittersweet chocolate pairs perfectly with zesty orange in every creamy bite, all sitting atop a buttery cookie crust. Whether you’re entertaining guests or simply treating yourself, this showstopping cheesecake is sure to impress.

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Why You’ll Love This Recipe
Chocolate Lover’s Dream – Deep chocolate flavor with a citrus twist.
Ultra Creamy Texture – Smooth and luscious thanks to cream cheese and sour cream.
Beautiful Presentation – A glossy chocolate ganache makes it visually stunning.
Make-Ahead Dessert – Perfect for prepping a day or two in advance.
Balanced Flavor – Sweet, rich, and just the right amount of tangy orange.

Ingredients You’ll Need

For the Crust:

• 1½ cups chocolate cookie crumbs (like Oreos, without filling)
• ¼ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese (room temperature)
• 1 cup granulated sugar
• ⅓ cup sour cream
• ½ cup heavy cream
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest (about 1 large orange)
• ⅓ cup fresh orange juice
• 6 oz semi-sweet chocolate, melted and slightly cooled

For the Chocolate Ganache Topping (Optional but recommended):

• ½ cup heavy cream
• 4 oz dark or semi-sweet chocolate, chopped
• 1 tsp orange zest

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Saucepan (for ganache)
• Zester or microplane
• Aluminum foil (for water bath)

Step-by-Step Instructions

Step 1: Prep and Preheat
Preheat your oven to 325°F (160°C).
Wrap the outside of a 9-inch springform pan with two layers of foil to prevent leaks.
Lightly grease the inside.

Step 2: Make the Crust
In a bowl, mix the chocolate cookie crumbs with melted butter until well combined.
Press into the bottom of the springform pan and slightly up the sides.
Bake for 8–10 minutes, then set aside to cool.

Step 3: Prepare the Filling
In a large bowl, beat cream cheese and sugar until smooth and fluffy.
Add sour cream, heavy cream, orange zest, and orange juice. Mix until just combined.
Add eggs one at a time, beating gently after each.
Stir in vanilla and melted chocolate until well blended.

Step 4: Bake the Cheesecake
Pour filling over the prepared crust.
Place the pan into a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform.
Bake for 60–70 minutes, or until edges are set and the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Step 5: Chill Completely
Remove from the oven and water bath. Let cool to room temperature.
Cover and refrigerate for at least 6 hours or overnight for best texture.

Step 6: Make the Ganache Topping
In a small saucepan, heat heavy cream until steaming (not boiling).
Remove from heat and add chopped chocolate. Let sit for 2 minutes, then stir until smooth.
Stir in orange zest.
Cool slightly and pour over the chilled cheesecake. Spread evenly and let set for 15 minutes in the fridge.

Step 7: Garnish & Serve
Garnish with chocolate curls, orange slices, or extra zest if desired.
Slice with a warm knife for clean cuts and serve chilled.

Tips for Success
Room Temperature Ingredients – Ensures a lump-free, creamy batter.
Use a Water Bath – Prevents cracks and keeps the texture ultra-smooth.
Don’t Overmix – Incorporate eggs gently to avoid excess air in the batter.
Chill Thoroughly – Flavor and texture improve after a night in the fridge.
Wipe Between Slices – A clean knife makes picture-perfect slices.

Serving Suggestions
With Whipped Cream – Add a dollop for extra indulgence.
Coffee or Espresso – A perfect pairing with the richness of the cake.
Holiday Table – A festive favorite for Christmas, Easter, or special occasions.
As a Gift – Wrap up slices and share with chocolate lovers.

How to Store & Freeze

Storing:
Refrigerate: Store tightly wrapped in the fridge for up to 5 days.

Freezing:
Freeze whole or in slices (without ganache) for up to 2 months. Wrap in plastic and foil. Thaw in the fridge overnight.

Reheating:
Not needed—best served chilled or at room temperature.

Frequently Asked Questions

1. Can I use store-bought orange juice?
   Fresh juice is best for flavor, but store-bought will work in a pinch.
2. Can I make it without the ganache?
   Absolutely! It’s optional but adds a luxurious finish.
3. Can I use dark chocolate?
   Yes—dark chocolate intensifies the richness and pairs beautifully with the orange.
4. What can I use instead of chocolate cookie crumbs?
   Graham crackers with cocoa powder or chocolate digestive biscuits work well.
5. How do I keep the cheesecake from cracking?
   Use a water bath, avoid overmixing, and let it cool gradually in the oven.

Final Thoughts
This Chocolate Orange Cheesecake is an elegant, citrus-kissed dessert that’s perfect for chocolate lovers looking for something a little different. With its velvety filling, rich ganache, and bright orange zest, it’s a crowd-pleaser worthy of any celebration—or just a weekend indulgence.

Give it a try and don’t forget to share your cheesecake masterpiece online. I can’t wait to see how you make it your own!

Preparation Time: 20 minutes
Cooking Time: 70 minutes
Chill Time: 6 hours (or overnight)
Cuisine: American

Nutritional Information (Per Slice):
Calories: 420 | Protein: 7g | Carbohydrates: 32g | Fat: 30g | Fiber: 2g | Sodium: 250mg

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