Description
A luscious Chocolate Orange Cheesecake featuring a crunchy Oreo crust, creamy orange-infused cheesecake filling, and a rich chocolate ganache topping. Perfectly balanced flavors of zesty orange and deep chocolate make this dessert an irresistible treat for any occasion.
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 Oreos into fine crumbs using a blender or rolling pin inside a bag. Mix crumbs with melted butter until it resembles wet sand. Press mixture evenly into the pan bottom and freeze.
- Make the Orange Cheesecake Filling: Preheat oven to 140 degrees Celsius (285 degrees Fahrenheit). In a large bowl, blend cream cheese and sour cream until smooth. Add sugar, orange zest, orange juice, and vanilla extract, mixing gently. Slowly incorporate pre-whisked eggs, mixing just until combined to avoid air bubbles.
- Bake the Cheesecake: Pour filling over the frozen crust and tap the pan to release air bubbles. Bake on the lowest rack for 70 minutes until edges are set and center slightly jiggles. Turn off oven, open door slightly using a wooden spoon, and let cool inside for 1 hour. Then cool at room temperature for another hour before refrigerating for at least 2 hours or overnight.
- Prepare the Chocolate Ganache: Finely chop chocolate and place in a heatproof bowl. Microwave for 30 seconds to 1 minute until partially melted. Heat cream and honey in a saucepan over low heat until honey melts and cream simmers. Pour hot cream over chocolate and wait 2 minutes, then stir gently until smooth and shiny.
- Assemble and Serve: Remove chilled cheesecake from pan and place on serving plate. Pour warm ganache evenly over the cheesecake, spreading to edges and optionally creating a drip effect. Decorate immediately with garnishes like dehydrated oranges or orange zest. Refrigerate until ready to serve.
Notes
- Ensure all ingredients are at room temperature to avoid lumps in the cheesecake.
- Avoid over-mixing eggs into the filling to prevent air bubbles which cause cracks.
- If the cheesecake browns too fast, lower the oven temperature or cover it with foil.
- Cool the cheesecake gradually to prevent sinking and cracking.
- If chocolate chunks remain unmelted, heat the ganache again gently until smooth.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
