Description
A luscious Chocolate Orange Cheesecake featuring a crunchy Oreo crust, a creamy orange-infused cheesecake filling, and a smooth dark chocolate ganache topping. This delightful dessert combines zesty citrus with rich chocolate for an irresistible treat perfect for any occasion.
Ingredients
Scale
Oreo Crust
- 200 gr Oreo Cookies, about 20 cookies
- 75 gr Unsalted Butter, melted
Orange Cheesecake Filling
- 500 gr Cream Cheese, soft, at room temperature
- 80 gr Sour Cream, soft, at room temperature
- 120 gr Caster Sugar
- 1 tablespoon Orange Zest, about 2 large oranges
- 80 ml Orange Juice
- 1 1/2 teaspoon Vanilla Extract
- 3 large Eggs, at room temperature
Chocolate Ganache
- 120 gr Dark Cooking Chocolate, finely chopped
- 150 ml Heavy / Thickened Cream
- 15 gr Honey, optional
Instructions
- Prepare Oreo Crust: Line the bottom of a 22 cm springform pan with baking paper and lightly grease the sides, optionally lining them with strips of baking paper. Blend Oreo cookies until very fine crumbs form, then mix in melted butter until the mixture resembles wet sand. Press the crumbs firmly and evenly into the pan’s bottom and place it in the freezer.
- Make Orange Cheesecake Filling: Preheat the oven to 140 degrees Celsius (285 degrees Fahrenheit). Beat the softened cream cheese and sour cream until smooth with no lumps. Add sugar, orange zest, orange juice, and vanilla extract, mixing slowly to combine. Carefully incorporate pre-whisked eggs, stirring just until smooth to avoid air bubbles.
- Assemble and Bake: Remove crust from freezer and pour the cheesecake mixture over it, tapping the pan gently to release air bubbles. Bake on the lowest oven rack for 70 minutes until edges are set and center is slightly jiggly.
- Cool Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then, remove from the oven and cool at room temperature for 1 hour. Refrigerate for at least 2 hours or overnight to set completely.
- Prepare Chocolate Ganache: Finely chop the chocolate and place in a heatproof bowl. Heat cream and honey in a saucepan on low until simmering. Pour hot cream over the chocolate and let sit for 2 minutes, then stir gently until smooth and shiny.
- Finish and Decorate: Remove the cheesecake from the springform pan and place on a serving plate. Pour the warm ganache over the cheesecake, spreading it evenly and optionally creating a drip effect. Decorate with dehydrated oranges, orange zest, or chocolate pieces before the ganache sets. Keep refrigerated until serving.
Notes
- Ensure all ingredients are at room temperature to avoid lumps in the cheesecake filling.
- Avoid over-mixing eggs into the cream cheese mixture to prevent air bubbles and cracking.
- If the cheesecake browns too quickly, reduce oven temperature or cover the pan with foil.
- Cool the cheesecake gradually: in the turned-off oven with door ajar, at room temperature, then in the fridge to prevent sinking and cracks.
- If chocolate chunks remain after melting, warm gently again over a double boiler or microwave in short intervals.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
