Silky Chocolate Orange Cheesecake



Orange Chocolate Cheesecake

I absolutely LOVE Terry’s Chocolate Orange.  Between that, and the impending Hallowe’en, I figured I’d try my hand at this cheesecake flavour…



For crust

  • 2 cups graham cracker crumbs
  • 4 tbsp butter
  • 1/8 tsp salt
  • 1 tsp sugar

For batter

  • 1 8oz pkg cream cheese, room temp
  • 2 oranges, juiced & 1 tbsp rind
  • 2 tbsp lemon juice
  • 1  1/2 cup caster sugar
  • 1 tbsp cornflour
  • 100 g dark chocolate
  • 1 tbsp thickened cream
  • 1/2 tsp cream of tartar
  • 1/2 tbsp vanilla
  • 3 eggs, room temp
  • 3/4 cup sour cream
  • 2 tbsp greek yogurt

For topping:

  • 2 pkg mandarin orange (you know those cups you put in kids’ lunches?)
  • 100 g dark chocolate
  • 1/2 cup thickened cream



Place rack in centre of oven and preheat to 350F (176C).

Grease springform pan.  You can use whichever size you’d like, just take into account: the bigger the pan, the thinner the cake, the shorter the cooking time 🙂.

Using a food processor or a bag and rolling pin, make fine crumbs out of your cookies.  Melt the butter in pan over medium heat.  Combine the two in a large bowl, add salt and sugar, stir.  Press into pan bottom, and slightly up the sides.  Bake 10 min.

Remove from oven and reduce heat to 320F (150C).  Allow crust to cool.

Cream cream cheese with hand mixer until smooth and creamy (no lumps).  Add sugar, blend 2 min.  Scrape sides of bowl and blend for another 2 min.  Salt, cornflour, cream of tartar, blend, scrape. Vanilla, blend, scrape. Greek yogurt and sour cream, blend, scrape. Orange juice and rind, lemon juice, blend, scrape.  Beat in eggs and yolk, one at a time, scrape and blend again.

Pour 4/5 batter onto crust.  Bake at 320F (150C) for 5 minutes.

In the mean time, place batter chocolate and cream into small pot and melt over medium heat.  Whisk together.  Remove from heat, whisk into remaining batter.

Remove cake from over, pour chocolate batter in (there’s no technique to this).

Return to oven and bake for 45 min, or until the top is golden, and most of the cake is firm when you move it (only the very middle jiggles a tiny bit).  After the 45 min, shut the oven off, open the door, but leave the cake in.  Cheesecake doesn’t like quick temperature changes (makes it crack).  After a few minutes, pull it out of the oven and onto a cooling rack.  Run a knife between the cake and the side of the pan to further prevent cracking (cake contracts when cooling).  Allow to cool at room temp for 30 mins.  Place into refrigerator for minimum 2 hours, 12-24 is ideal.

Heat topping chocolate and cream in similar fashion to that which went into the batter.

Drain mandarin oranges and artfully place on top of cheesecake.  Drizzle melted chocolate overtop, and pop it into the freezer for 20 min to set.  Slice & serve.



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