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Dark Chocolate Orange Cheesecake Recipe

Dark Chocolate Orange Cheesecake Recipe

Learn how to make this show-stopping homemade Dark Chocolate Orange Cheesecake with the perfect balance of rich chocolate and refreshing citrus. This easy baking recipe features a chocolate biscuit base, creamy chocolate-orange filling, and glossy ganache topping – the best dessert for chocolate lovers!
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
1 hour 10 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly sliced dark chocolate orange cheesecake on a matte black cake stand, revealing its three distinct layers – the crisp chocolate biscuit base, velvety chocolate-orange filling, and glossy ganache topping decorated with candied orange slices and chocolate curls. Natural window light highlights the silky sheen of the ganache while casting gentle shadows that emphasize the cake's luxurious texture. Surrounding the cheesecake are scattered orange segments, cacao nibs, and a small bowl of whipped cream, with the vibrant orange providing striking color contrast against the deep chocolate tones. A dessert fork lifts a bite-sized piece, revealing the creamy interior that holds its shape while appearing irresistibly smooth.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g chocolate digestive biscuits (or chocolate graham crackers)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">1 tbsp cocoa powder</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa solids), melted and slightly cooled</li><li class="ingredients-single-item">200ml sour cream</li><li class="ingredients-single-item">Zest of 2 large oranges</li><li class="ingredients-single-item">2 tbsp freshly squeezed orange juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the ganache topping:</li><li class="ingredients-single-item">150g dark chocolate (70% cocoa solids), finely chopped</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">1 tbsp orange liqueur (optional)</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">Thin slices of candied orange</li><li class="ingredients-single-item">Dark chocolate curls</li><li class="ingredients-single-item">1 tbsp orange zest</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform cake tin</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Microplane zester</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Take a large piece of heavy-duty aluminum foil and wrap the outside of a 23cm springform tin securely, ensuring it comes up at least 5cm on all sides. This waterproofing step is crucial as we'll be baking the cheesecake in a water bath to ensure even cooking and prevent cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the chocolate biscuits in a food processor until they form fine crumbs. Add the cocoa powder and pulse briefly to incorporate. Pour in the melted butter and pulse until the mixture resembles wet sand and clumps when pressed between your fingers. The butter binds the crumbs while the cocoa enhances the chocolate flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the biscuit mixture firmly and evenly into the base of the prepared tin, using the back of a spoon to compact it. Create a slight rim up the sides (about 1cm). Chill in the refrigerator for at least 20 minutes to set while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Melt the chocolate for the filling in a heatproof bowl set over a pan of barely simmering water (ensuring the bowl doesn't touch the water) or in 30-second bursts in the microwave, stirring between each burst. Once melted, set aside to cool slightly but remain fluid.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, beat the cream cheese with an electric mixer until completely smooth with no lumps. Starting with room-temperature cream cheese is essential for achieving a silky texture. Add the caster sugar and beat for 2-3 minutes until light and fluffy – this incorporates air which helps give the cheesecake its texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating well after each addition but only until just incorporated. Overbeating at this stage can add too much air and cause the cheesecake to rise too much and then crack as it cools. Fold in the sour cream, orange zest, orange juice, and vanilla extract until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the melted chocolate into the cream cheese mixture and fold gently but thoroughly until fully incorporated and the batter is a uniform chocolate color. The mixture should be smooth, glossy and hold its shape when the spatula is lifted.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the filling onto the chilled biscuit base, smoothing the top with a spatula. Tap the tin gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the wrapped cheesecake tin in a large roasting tin. Fill the roasting tin with hot water to reach halfway up the sides of the cheesecake tin. This water bath (bain-marie) creates steam and gentle, even heat that prevents the cheesecake from drying out and cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 1 hour to 1 hour 10 minutes, or until the cheesecake is set around the edges but still has a slight wobble in the center when gently shaken. The center will continue to set as it cools. Avoid opening the oven door during baking as temperature fluctuations can cause cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When done, turn off the oven, open the door slightly, and leave the cheesecake in the oven for 1 hour. This slow cooling helps prevent the surface from cracking. Then remove from the water bath and cool completely at room temperature before transferring to the refrigerator to chill for at least 6 hours, preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the ganache topping, place the finely chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer (small bubbles appear around the edge). Pour the hot cream over the chocolate and let stand for 1 minute before gently stirring until smooth and glossy. The finer you chop the chocolate, the more easily it will melt, resulting in a smoother ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>If using, stir in the orange liqueur, which adds another dimension of flavor. Allow the ganache to cool until thickened but still pourable, about 10-15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove the chilled cheesecake from the springform tin and place on a serving plate. Pour the ganache over the top, using a palette knife or spatula to spread it evenly, allowing some to attractively drip down the sides if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Decorate with candied orange slices, chocolate curls, and a sprinkle of fresh orange zest. Return to the refrigerator for at least 30 minutes to set the ganache before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>For the cleanest slices, dip a sharp knife in hot water and wipe dry between each cut. The cheesecake will keep in the refrigerator for up to 5 days, though the biscuit base may soften slightly over time. Bring to room temperature for about 30 minutes before serving to allow the flavors to fully develop.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Dark Chocolate Orange Cheesecake?

This indulgent dessert requires chocolate biscuits, butter, cream cheese, eggs, dark chocolate, sour cream, orange zest and juice for the filling. The ganache topping needs dark chocolate and double cream, while decoration uses candied orange slices and chocolate curls.

How to cook Dark Chocolate Orange Cheesecake at home?

Learn how to cook Dark Chocolate Orange Cheesecake by creating three distinct layers. First, make a chocolate biscuit base, then prepare a creamy chocolate-orange filling that's baked in a water bath until just set with a slight wobble in the centre. Finally, top with a glossy ganache and decorate with candied orange slices and chocolate curls.

Why is a water bath important when baking cheesecake?

A water bath (bain-marie) creates steam and gentle, even heat that prevents the cheesecake from drying out and cracking. It ensures slow, consistent cooking that helps achieve that perfectly smooth, creamy texture and prevents the dreaded surface cracks that can spoil the appearance.

What's the secret to preventing a cheesecake from cracking?

To prevent cracks, ensure ingredients are at room temperature, don't overmix after adding eggs, use a water bath when baking, avoid opening the oven door, and allow for slow cooling in the turned-off oven with the door slightly ajar. Proper chilling before removal from the tin is also crucial.

How can I enhance the orange flavour in chocolate desserts?

For more intense orange flavour, use both zest and juice, add a splash of orange liqueur, incorporate candied orange peel, or try orange oil which is more concentrated than extract. Steeping orange peel in heated cream before using it in ganache also infuses a deeper citrus taste.

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Chill in the refrigerator for at least 20 minutes to set while you prepare the filling." }, { "@type": "HowToStep", "name": "Melt the chocolate", "text": "Melt the chocolate for the filling in a heatproof bowl set over a pan of barely simmering water (ensuring the bowl doesn't touch the water) or in 30-second bursts in the microwave, stirring between each burst. Once melted, set aside to cool slightly but remain fluid." }, { "@type": "HowToStep", "name": "Beat cream cheese", "text": "In a large bowl, beat the cream cheese with an electric mixer until completely smooth with no lumps. Starting with room-temperature cream cheese is essential for achieving a silky texture. Add the caster sugar and beat for 2-3 minutes until light and fluffy – this incorporates air which helps give the cheesecake its texture." }, { "@type": "HowToStep", "name": "Add eggs and flavorings", "text": "Add the eggs one at a time, beating well after each addition but only until just incorporated. Overbeating at this stage can add too much air and cause the cheesecake to rise too much and then crack as it cools. Fold in the sour cream, orange zest, orange juice, and vanilla extract until just combined." }, { "@type": "HowToStep", "name": "Add chocolate", "text": "Pour the melted chocolate into the cream cheese mixture and fold gently but thoroughly until fully incorporated and the batter is a uniform chocolate color. The mixture should be smooth, glossy and hold its shape when the spatula is lifted." }, { "@type": "HowToStep", "name": "Fill the pan", "text": "Pour the filling onto the chilled biscuit base, smoothing the top with a spatula. Tap the tin gently on the counter a few times to release any large air bubbles." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "Place the wrapped cheesecake tin in a large roasting tin. Fill the roasting tin with hot water to reach halfway up the sides of the cheesecake tin. This water bath (bain-marie) creates steam and gentle, even heat that prevents the cheesecake from drying out and cracking." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 1 hour to 1 hour 10 minutes, or until the cheesecake is set around the edges but still has a slight wobble in the center when gently shaken. The center will continue to set as it cools. Avoid opening the oven door during baking as temperature fluctuations can cause cracking." }, { "@type": "HowToStep", "name": "Cool slowly", "text": "When done, turn off the oven, open the door slightly, and leave the cheesecake in the oven for 1 hour. This slow cooling helps prevent the surface from cracking. Then remove from the water bath and cool completely at room temperature before transferring to the refrigerator to chill for at least 6 hours, preferably overnight." }, { "@type": "HowToStep", "name": "Make ganache", "text": "For the ganache topping, place the finely chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer (small bubbles appear around the edge). Pour the hot cream over the chocolate and let stand for 1 minute before gently stirring until smooth and glossy. The finer you chop the chocolate, the more easily it will melt, resulting in a smoother ganache." }, { "@type": "HowToStep", "name": "Add flavor", "text": "If using, stir in the orange liqueur, which adds another dimension of flavor. Allow the ganache to cool until thickened but still pourable, about 10-15 minutes." }, { "@type": "HowToStep", "name": "Top the cheesecake", "text": "Remove the chilled cheesecake from the springform tin and place on a serving plate. Pour the ganache over the top, using a palette knife or spatula to spread it evenly, allowing some to attractively drip down the sides if desired." }, { "@type": "HowToStep", "name": "Decorate", "text": "Decorate with candied orange slices, chocolate curls, and a sprinkle of fresh orange zest. Return to the refrigerator for at least 30 minutes to set the ganache before serving." }, { "@type": "HowToStep", "name": "Serve", "text": "For the cleanest slices, dip a sharp knife in hot water and wipe dry between each cut. The cheesecake will keep in the refrigerator for up to 5 days, though the biscuit base may soften slightly over time. Bring to room temperature for about 30 minutes before serving to allow the flavors to fully develop." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2024-06-02", "reviewBody": "Perfect chocolate-orange balance! The ganache is incredibly silky and the orange zest adds just the right amount of freshness to cut through the richness. My family couldn't stop raving about it.", "name": "Perfect Flavor Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Jensen", "datePublished": "2024-06-05", "reviewBody": "Worth every calorie! I was nervous about the water bath technique but the instructions were clear and my cheesecake turned out perfectly smooth with no cracks. Adding the orange liqueur to the ganache is a must!", "name": "Decadent Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-06-10", "reviewBody": "Guests begged for the recipe! Made this for a dinner party and it was the highlight of the evening. The three distinct layers look so professional and the taste is absolutely divine. Will definitely make again.", "name": "Showstopper Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Moreno", "datePublished": "2024-06-15", "reviewBody": "Silky texture, outstanding flavor! I've tried many chocolate orange desserts but this cheesecake takes the crown. The detailed instructions about room temperature ingredients and slow cooling really make a difference.", "name": "Best Chocolate Orange Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Wong", "datePublished": "2024-06-20", "reviewBody": "Better than restaurant cheesecake! This recipe produces a cheesecake that's dense yet creamy with the perfect hint of orange. The chocolate biscuit base provides wonderful texture contrast. My husband has already requested it for his birthday!", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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