Chocolate Orange Cheesecake
This chocolate orange cheesecake features a buttery chocolate cookie crust, a silky orange-infused filling, and an optional marmalade topping for extra zing.
Equipment
- 1 Spring form cake tin 7" x 2.5" (18cm x 6.5cm)
- 1 Electric hand beaters or stand mixer
- 1 Stick/immersion blender with chopping bowl attachment or food processor
Ingredients
Cheesecake Base
- 2 & ⅓ cups chocolate flavored cookies
- ½ cup unsalted butter
- zest of two small oranges
Cheesecake Filling
- 1.6 oz dark chocolate good quality such as Lint or Ghirardelli
- zest of three small oranges
- 1 cup thickened cream
- 450 g full fat cream cheese
- 1 & ½ tablespoons orange juice freshly squeezed
- ⅓ cup white sugar
Cheesecake Topping (optional)
- 2 - 3 chocolate flavored cookies
- ¼ cup marmalade
Instructions
Instructions
- Line the base and sides of a spring form tin with baking paper.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Zest two oranges and finely chop for smooth texture; mix with cookie crumbs.
- Melt butter in microwave, pour into cookie crumbs, and mix to breadcrumb texture.
- Press mixture into the tin to form base. Chill for at least one hour.
- Chop chocolate, melt gradually in microwave, and let cool (not set).
- Zest three oranges and finely chop for the filling.
- Whip cream to soft peaks. Beat orange juice, zest, sugar and cream cheese together. Add melted chocolate, then fold in whipped cream.
- Spread filling on base, press to edges to remove air bubbles. Chill for at least four hours or overnight.
- Optional: Blitz extra cookies into crumbs. Warm marmalade slightly and spread over top. Sprinkle crumbs around edge.
Notes
Use a taller tin for a thick cheesecake. You can use a wider one but the result will be flatter.