Description
Indulge in the luxurious blend of rich chocolate and zesty orange with this decadent cheesecake. Perfect for impressing guests or treating yourself, this dessert is a harmonious balance of flavors and textures.
Ingredients
Scale
- 200g (7 oz) Digestive Biscuits
- 75g (5 tablespoons) Unsalted Butter
- 750g Full-Fat Cream Cheese
- Granulated Sugar
- Large Eggs
- Sour Cream
- Vanilla Extract
- Good Quality Cocoa Powder
- Orange Zest from 2-3 large oranges (or 3-4 smaller ones)
- Fresh Orange Juice
- 100g (3.5 oz) Melted Dark Chocolate (70% cocoa solids)
- Non-alcoholic Orange Flavoring (Optional)
- Chocolate Ganache (Optional)
- Orange Zest, Chocolate Curls, or Orange Segments (Optional)
Instructions
- Preheat your oven to 160°C (325°F). Prepare a 23 cm (9-inch) springform pan by lightly greasing the bottom and placing a circle of parchment paper inside. Wrap the outside of the pan with two layers of heavy-duty aluminum foil.
- Crush the digestive biscuits into fine crumbs and mix with melted butter until moistened. Press the mixture into the bottom of the prepared springform pan and bake for 8-10 minutes until slightly golden. Set aside to cool and reduce oven temperature to 150°C (300°F).
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the eggs one at a time, mixing on low speed until incorporated. Gently fold in the sour cream, vanilla extract, orange zest, and orange juice.
- Melt the dark chocolate and let it cool slightly. Add the cooled melted chocolate and cocoa powder to the cream cheese mixture and mix until fully incorporated.
- Pour the filling over the cooled biscuit crust. Tap the pan on the counter to release air bubbles. Place the foil-wrapped pan into a larger roasting pan and pour hot water into the roasting pan halfway up the sides of the springform pan.
- Bake for 60-75 minutes until the edges are set but the center has a slight wobble. Turn off the oven and leave the cheesecake inside with the door propped open for about an hour.
- Remove the cheesecake from the oven and water bath, let it cool to room temperature, then refrigerate for at least 6-8 hours or overnight.
- If adding a ganache topping, heat heavy cream until simmering, pour over chopped dark chocolate, let sit for 5 minutes, then whisk until smooth. Pour the ganache over the chilled cheesecake and garnish with orange zest, chocolate curls, or orange segments before serving.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Ensure all ingredients are at room temperature for the best texture. A water bath is essential for a smooth cheesecake, and chilling overnight is crucial for flavor development.