Dark Chocolate Orange Cheesecake Recipe

<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>

<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>

<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>