Description
Creamy Chocolate Orange Cheesecake offers a delightful blend of rich chocolate and bright orange. Perfect for celebrations or a sweet escape.
Ingredients
Scale
- Crust Components:
- 1 ½ cups (about 180g) chocolate wafer cookies, finely crushed
- ¼ cup (56g) unsalted butter, melted
- Cheesecake Filling Essentials:
- 3 (8-ounce) blocks (680g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon orange zest (from about 1 large orange)
- ¼ cup (60ml) fresh orange juice
- 1 teaspoon vanilla extract
- Chocolate Orange Topping:
- 4 ounces (113g) good quality dark chocolate (60-70% cocoa), chopped
- ½ cup (120ml) heavy cream
- Flavor Enhancers:
- Pinch of salt
Instructions
- Prepare the Crust:: Alright, first things first, let’s get that oven preheating to 350°F (175°C), and make sure you’ve got your springform pan ready. I usually line the bottom with parchment paper and grease the sides—it helps so much with removal later, honestly. Then, crush those chocolate wafers until they’re fine crumbs. A food processor makes quick work of this, but I’ve totally used a Ziploc bag and a rolling pin in a pinch, just embrace the chaos! Mix those crumbs with your melted butter until it looks like wet sand, then press it firmly into the bottom of your prepared pan. I use the bottom of a flat glass to get it really compact. Pop it in the oven for about 8-10 minutes, just to set it a bit, then let it cool while you work on the filling. Don’t forget this step, a pre-baked crust is key!
- Whip Up the Creamy Filling:: Now for the good stuff! In a large bowl, beat your room-temperature cream cheese and granulated sugar together until it’s super smooth and fluffy, no lumps allowed! I start on low speed, then crank it up. Scrape down the sides of the bowl often, because honestly, sometimes those sneaky bits of cream cheese hide. Once it’s looking gloriously creamy, beat in the orange zest, fresh orange juice, and vanilla extract. Oh, the smell at this point is just incredible, so zesty and bright! Mix until just combined; we don’t want to overmix here. Overmixing can incorporate too much air, which can lead to cracks. Oops, learned that one the hard way!
- Gently Incorporate Eggs:: This is a delicate step, hon. Add your eggs one at a time, mixing on low speed just until each egg is incorporated. Don’t beat them to death; we’re aiming for smooth, not frothy. Overmixing the eggs can also contribute to those dreaded cracks in your cheesecake, and trust me, nobody wants a cracked cheesecake on their watch! The mixture should look silky and uniform. I usually stop the mixer and give it a final gentle stir with a spatula, just to make sure everything is perfectly blended from the bottom up. It should feel rich and thick, ready for its big bake!
- Bake Your Chocolate Orange Cheesecake:: Pour that beautiful filling over your cooled crust. Now, here’s a trick I swear by: a water bath! Wrap the outside of your springform pan tightly with heavy-duty foil (I usually do two layers, just to be safe, remembering that leaky pan incident). Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of your cheesecake pan. This creates a moist baking environment that helps prevent cracks and ensures a super creamy texture. Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble when you gently jiggle the pan. Don’t open the oven door too often, that’s my personal rule!
- Cool Down Slowly:: Once it’s baked, turn off the oven but leave the cheesecake inside with the door slightly ajar for about an hour. This slow cooling prevents drastic temperature changes that can cause cracking. Honestly, this step feels like torture because you just want to dig in, but patience is key here! After an hour, take the cheesecake out of the water bath and remove the foil. Let it cool completely on a wire rack at room temperature. It needs to be totally cool before it goes into the fridge, or condensation will form. I sometimes forget and get impatient, but it’s not worth it!
- Chill & Top with Ganache:: Once completely cool, cover the cheesecake loosely with plastic wrap and chill it in the refrigerator for at least 6 hours, or even better, overnight. This is crucial for it to fully set and develop its flavors. While it’s chilling, make your ganache: heat the heavy cream until just simmering, then pour it over your chopped dark chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Once the cheesecake is chilled, pour the slightly cooled ganache over the top, spreading it gently. You can add extra orange zest for a pop of color and extra zing. Then, slice it up and enjoy your masterpiece! The smell of the chocolate and orange together is just divine.