Chocolate Orange Cheesecake with Ganache Recipe

If you love the zingy brightness of oranges combined with rich, velvety chocolate, then this Chocolate Orange Cheesecake with Ganache Recipe is going to be your new go-to indulgence. Trust me, once you take a bite of this creamy, tangy, and luxuriously chocolate-topped dessert, you’ll want to bake it over and over again. Stick around—I’m going to walk you through every little step to make sure it turns out perfect and impresses everyone at your table!

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Ingredients & Why They Work

This Chocolate Orange Cheesecake with Ganache Recipe blends classic ingredients that you probably already have but elevates them with orange and chocolate magic. Each component plays a key role—from the crust to the creamy filling to the shiny ganache.

• Oreo Cookies: These provide a rich chocolatey crunch for the crust with a hint of sweetness—plus they’re super easy to crush.
• Unsalted Butter: Melted and mixed with the crumbs, it binds the crust nicely without overpowering the taste.
• Cream Cheese: The star of any cheesecake, softened to room temp ensures smooth blending and creamy texture.
• Sour Cream: Adds tanginess and moisture, balancing the richness perfectly.
• Caster Sugar: Dissolves well for even sweetness without grittiness.
• Orange Zest & Juice: Fresh orange flavor lifts the cheesecake, giving it that bright, citrusy spark.
• Vanilla Extract: A classic enhancer that rounds out all the flavors subtly.
• Eggs: They’ll provide structure, so make sure they’re at room temperature to avoid lumps.
• Dark Cooking Chocolate: For the ganache—a deep, bittersweet finish that contrasts the orange tang beautifully.
• Heavy Cream: Makes the ganache silky and pourable.
• Honey (optional): Adds a touch of natural sweetness to smooth out the ganache.

Make It Your Way

One of the best things about this Chocolate Orange Cheesecake with Ganache Recipe is how flexible it is! I love tweaking it every so often depending on season, mood, or guest preferences. And you should too—this is your kitchen playground after all.

• Add a Twist: Sometimes I add a splash of Grand Marnier or another orange liqueur in the filling for that grown-up vibe—it seriously amps up the orange flavor.
• Dairy-free Variation: Use vegan cream cheese and coconut cream instead of regular cream cheese and sour cream for a plant-based spin.
• Crunch Factor: Adding chopped toasted almonds or pistachios to the crust gives a fun texture boost.
• Chocolate Swap: Swap the dark chocolate for milk or even white chocolate ganache if you prefer something sweeter and creamier.

Step-by-Step: How I Make Chocolate Orange Cheesecake with Ganache Recipe

Step 1: Create That Perfect Oreo Crust

First things first, line your 9-inch springform pan with baking paper on the bottom. I like to lightly grease the sides and sometimes add strips of parchment paper for easy release later. Crush about 20 Oreo cookies until they’re fine crumbs without big chunks. You can do this in a food processor or smack them in a sealed bag with a rolling pin—both work great! Mix the crumbs with melted butter until it feels like wet sand, then press it firmly and evenly into the pan. Pop it into the freezer to set while you prepare the filling—it helps keep that crust nice and stable.

Step 2: Whip Up the Orange Cheesecake Filling

Preheat your oven to 140°C (285°F). In a big bowl, whip the room-temperature cream cheese and sour cream until totally smooth—lumps are the enemy here—I’ve learned the hard way! Add the caster sugar, then fold in fresh orange zest, orange juice, and vanilla extract gently but thoroughly. Next, whisk your eggs separately and add them slowly to avoid incorporating too much air, which can cause cracks. Pour this luscious filling over your chilled Oreo crust. Give the pan a few taps on the counter to pop air bubbles—that little trick really helps get a clean, crack-free cheesecake.

Step 3: Bake and Cool Like a Pro

Pop the pan on the lowest rack and bake for about 60 to 70 minutes. You’re aiming for a cheesecake that’s mostly set on the edges but still slightly jiggly in the center—think gentle wobble, like a wave flowing under your spoon. After baking, turn off the oven and prop the door slightly open (a wooden spoon works perfectly here) and leave the cheesecake inside for an hour. This slow cooling step really helps prevent cracks and sinking. Then bring it out and let it rest at room temperature for another hour before popping it into the fridge to chill for at least 2 hours or overnight if you can be patient.

Step 4: Pour That Gorgeous Chocolate Ganache

Once your cheesecake is beautifully chilled, carefully release it from the springform pan and place it on your favorite serving plate. Finely chop your dark cooking chocolate and soften it gently in the microwave for about 30 seconds, making sure it doesn’t burn. Warm your heavy cream and optional honey in a saucepan just until it simmers, then pour it over the chocolate. Let it sit for two minutes, then stir slowly in circles until smooth and glossy. Immediately pour the ganache over your cheesecake, spreading gently to the edges so it drips beautifully down the sides. Before it sets, sprinkle on your favorite garnish like dehydrated orange slices, fresh orange zest, or even bits of Terry’s Chocolate Orange for that playful touch.

How to Serve Chocolate Orange Cheesecake with Ganache Recipe

Garnishes

I adore finishing this cheesecake with thin dehydrated orange slices—they’re not only stunning but add a chewy burst of citrus that pairs perfectly with the chocolate ganache. A quick zesting over the top adds a fresh pop of color and aroma, plus a few shards of Terry’s Chocolate Orange if you want to get a little playful and nostalgic.

Side Dishes

This cheesecake shines on its own, but if you want to round out a dessert spread, consider serving with lightly whipped cream or a small bowl of mixed berries. A cup of rich espresso or a herbal tea with citrus notes also complements the sweet and tangy flavors beautifully.

Creative Ways to Present

For special occasions, I like to place the cheesecake on a mirrored cake stand and scatter edible gold leaf flakes on the ganache—fancy and festive! Another fun idea is to drizzle additional melted white chocolate in a zigzag pattern over the dark ganache or plate individual slices with a curl of candied orange peel for that wow factor.

Make Ahead and Storage

Storing Leftovers

I always tightly cover any leftover cheesecake with plastic wrap or store it in an airtight container in the fridge. It keeps perfectly for up to 4 days, though I honestly rarely have leftovers for that long—everyone devours it!

Freezing

If you’re freezing, slice the cheesecake beforehand for ease, then wrap individual slices tightly in plastic wrap and place them in a freezer bag. It freezes well for up to a month. When thawing, I recommend moving them to the fridge overnight to maintain texture.

Reheating

Cheesecake is best enjoyed chilled, but if you want to gently warm a slice, leave it at room temperature for 15-20 minutes to soften slightly. Avoid microwaving as that can ruin the texture and cause the ganache to separate.

FAQs

Final Thoughts

I truly adore this Chocolate Orange Cheesecake with Ganache Recipe because it strikes the perfect balance between bright, fresh citrus and indulgent chocolate in a creamy, melt-in-your-mouth cheesecake. It’s one of those recipes you can feel confident making for company or just treating yourself on a cozy weekend. I hope you enjoy baking and eating it as much as I do—don’t forget to peek at those tips and customize it to your liking. Now grab your apron; let’s get to that delicious cheesecake!

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