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Chocolate Orange Cheesecake Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

HomeCheesecakes Chocolate Orange Cheesecake by Sarah Brooks, Sarah Rachi, Sylvie, Sarah Brooks

This chocolate orange cheesecake is ultra-decadent with a smooth marbled chocolate swirl, zesty citrus brightness, and a buttery cookie base, all prepared with ease in your pressure cooker.
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Prep Time 30 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 12 slices
Calories 329 kcal

Equipment

  • 1 Springform cake tin 7" x 2.5" (18cm x 6.5cm)
  • 1 Electric hand beaters or stand mixer
  • 1 Stick/immersion blender or food processor with chopping bowl attachment

Ingredients
  

Main ingredients

  • 2⅓ cups chocolate flavored cookies (250gms)
  • ½ cup unsalted butter (1 stick / 115gms)
  • zest of two small oranges
  • 1.6 oz dark chocolate good quality, like Lindt or Ghirardelli (45gms)
  • zest of three small oranges
  • 1 cup thickened cream (250mls)
  • 450 g full fat cream cheese 2 x 8oz tubs
  • 1½ tablespoon orange juice freshly squeezed
  • ⅓ cup white sugar (75gms)
  • 2-3 chocolate flavored cookies for garnish
  • ¼ cup marmalade (85gms), for topping

Instructions
 

Instructions

  • Preheat your oven to 325°F (160°C) for the crust chilling step, not for pressure cooking.
  • Grease and line the base of a springform pan.
  • Pulse chocolate cookies in a food processor until fine. Mix with melted butter and press into the pan base. Chill while preparing the filling.
  • Beat the cream cheese, sugar, orange juice, and zest until smooth and creamy.
  • Whip thickened cream until soft peaks form. Fold into cream cheese mixture.
  • Melt dark chocolate and swirl it into the filling. Pour filling into chilled base and smooth the top.
  • Place a trivet inside the pressure cooker, add one cup of water, and set springform pan on top.
  • Lock lid, cook on high pressure for 45 minutes, and allow a natural release.
  • Chill the cheesecake for at least 4 hours before decorating and serving.
  • To decorate, soften marmalade and spread over cake, then top with crushed chocolate cookies.
  • Serve and enjoy!

Notes

For best results, use full fat cream cheese and let your cheesecake chill overnight. Store leftovers wrapped or in airtight containers. Freeze individual slices for longer storage.