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Chocolate Orange Cheesecake

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This Chocolate Orange Cheesecake combines the richness of cream cheese with the irresistible pairing of dark chocolate and zesty orange. With a graham cracker crust and fresh orange slices on top, it offers a perfect balance of smooth, tangy, and decadent flavors.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes (plus chilling time of at least 4 hours or overnight)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Chilled
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

24 oz cream cheese (full-fat)

1 cup granulated sugar

1 cup heavy whipping cream

8 oz dark chocolate (60-70% cocoa)

Zest and juice of 2 large fresh oranges

2 cups graham cracker crumbs

½ cup unsalted butter

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the base of a springform pan to form a crust. Bake for 10 minutes, then remove from the oven and allow to cool.
  2. Make the Filling: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add sugar, mixing until well combined. Mix in the zest and juice of the two oranges, continuing to blend until smooth.
  3. Melt the dark chocolate over a double boiler or in the microwave. Let it cool slightly, then fold it into the cream cheese mixture.
  4. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until combined.
  5. Assemble the Cheesecake: Pour the cheesecake filling into the cooled graham cracker crust. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
  6. Garnish and Serve: Before serving, garnish the cheesecake with melted chocolate drizzles and fresh orange slices on top.

Notes

  • For a gluten-free version, substitute the graham cracker crumbs with gluten-free biscuits or crumbs.
  • If you prefer a vegan option, use plant-based cream cheese and substitute the heavy whipping cream with coconut cream.
  • Add 1-2 tablespoons of cocoa powder to the graham cracker crust for a richer chocolate flavor.
  • Store the cheesecake in the refrigerator for up to 4 days.
  • You can freeze the cheesecake for up to 1 month. Wrap slices tightly in plastic wrap and store in an airtight container.

Nutrition

Find it online: https://cheftinaskitchen.com/chocolate-orange-cheesecake/