Chocolate Orange Cheesecake
This irresistible chocolate orange cheesecake features a silky cream cheese filling infused with fresh orange zest and topped with melted dark chocolate and marmalade for the perfect combination of creamy, tangy, and sweet.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 & ⅓ cups chocolate flavored cookies crushed into fine crumbs
- ½ cup unsalted butter melted
- 2 small oranges zested
- 1.6 oz dark chocolate good quality, chopped and melted
- 3 small oranges zested
- 1 cup thickened cream whipped to soft peaks
- 450 g full fat cream cheese
- 1 & ½ tablespoons fresh squeezed orange juice
- ⅓ cup white sugar
- 2 to 3 chocolate cookies crumbled on top
- ¼ cup marmalade
Instructions
Instructions
- Crush the cookies into fine crumbs using a food processor.
- Melt the butter and mix it thoroughly with the cookie crumbs.
- Press the mixture into the base of a springform pan and refrigerate while making the filling.
- Beat the cream cheese with an electric mixer until smooth.
- Add sugar and beat again until well combined.
- Stir in the orange zest and fresh orange juice.
- Whip the thickened cream in a separate bowl until soft peaks form.
- Fold the whipped cream gently into the cream cheese mixture.
- Pour the filling over the crust and smooth the top with a spatula.
- Melt the dark chocolate and drizzle it over the cheesecake, then sprinkle with crumbled cookies.
- Set pan on rack inside pressure cooker with water below rack, close lid and set float valve.
- Cook under high pressure, then allow natural release. Chill in fridge at least 4 hours before serving.
Notes
Chill the cheesecake for at least 4 hours for the best texture. Store leftovers tightly wrapped in the fridge for up to 4 days, or freeze for later enjoyment.