Chocolate Orange Cheesecake Recipe

Instructions

1. Biscuit base

1. Start by crushing the 250 g chocolate biscuits (or cocoa biscuits) in a food processor. Pulse until the biscuits are broken down into fine crumbs. If you don’t have a food processor, you can place the biscuits in a ziplock bag and crush them with a rolling pin until they’re finely ground.
2. In a separate bowl, melt 80 g of butter. Once melted, add it to the crushed biscuits and mix well. The melted butter helps to bind the crumbs together, giving the base its firm, crisp texture.
3. Press the biscuit mixture firmly into the bottom of a 20–22 cm springform pan. Make sure to spread it evenly, using the back of a spoon to press it down and ensure it forms a solid base. This helps the crust hold together when slicing the cheesecake later.
4. Once the base is pressed firmly, chill it in the freezer for about 10 minutes. Chilling helps the butter to harden, making the base crisp and firm when baked.

2. Prepare the cheesecake filling

1. In a large mixing bowl, beat 600 g of cream cheese and 200 g of crème fraîche (or labneh) with an electric mixer on medium speed until smooth and creamy. This step is crucial for achieving a silky texture in your filling, so make sure there are no lumps.
2. Add 150 g of powdered sugar to the cream cheese mixture and continue mixing until the sugar is fully incorporated. This helps sweeten the cheesecake filling without creating any graininess.
3. Next, add the 3 large eggs one at a time. Beat gently after each addition to ensure the eggs are fully mixed in, but be careful not to overbeat. Overmixing the eggs could result in a cheesecake with cracks after baking.
4. Slowly add 200 g of melted dark chocolate to the mixture, stirring gently to combine. The chocolate should be cooled but still in liquid form. This adds a rich, smooth flavor to the cheesecake filling.
5. Add the finely grated zest of 1 orange, 2 tablespoons of orange juice, 1 teaspoon of vanilla extract, and a pinch of salt. The orange zest brings a burst of fresh citrus flavor that pairs beautifully with the deep chocolate taste. Mix everything together on low speed until the mixture is homogeneous—be careful not to overmix, as this could incorporate too much air into the batter.

3. Baking

1. Preheat your oven to 150–155°C (about 300–310°F). A lower temperature helps prevent cracks in the cheesecake and allows it to bake more evenly.
2. Wrap the bottom of the springform pan in foil to prevent any water from leaking in during the baking process. To bake the cheesecake, use the water bath method: Place a large baking pan in the oven and fill it with hot water. Then, carefully place the cheesecake pan inside the water bath. The steam will create a gentle, moist environment that helps the cheesecake set properly.
3. Bake the cheesecake for 55 to 70 minutes. The cheesecake is done when the center jiggles slightly but is not liquid. You should also notice a slight golden color around the edges. Avoid overbaking, as this can cause the cheesecake to dry out.
4. After baking, leave the oven door slightly ajar and let the cheesecake rest for 1 hour. This gradual cooling helps prevent sudden temperature shifts, which could cause the cheesecake to crack.
5. Once the cheesecake has cooled to room temperature, refrigerate it for at least 6 hours, or ideally overnight. This ensures the cheesecake firms up and the flavors develop.

4. Preparing the ganache

1. To make the ganache, heat 120 ml of cream in a small saucepan over medium heat. Do not let it come to a boil; you just want it to get hot enough to melt the chocolate.
2. Once the cream is heated, pour it over 150 g of finely chopped dark chocolate in a separate bowl. Let it sit for 1 minute to soften the chocolate, then stir gently until the ganache is smooth and glossy.
3. Add 1 tablespoon of butter to the ganache and stir until fully melted. The butter will give the ganache a smooth, silky texture.
4. Once the ganache has cooled to lukewarm, pour it over the chilled cheesecake, spreading it evenly with a spatula. The ganache will set as it cools, creating a rich, glossy topping.

5. Garnish

• For an elegant touch, garnish the cheesecake with additional orange zest, chocolate shavings, or thin orange slices. You can also add candied orange peel or chocolate chips for extra decoration and flavor.

Enjoy your rich, creamy Chocolate Orange Cheesecake! The combination of dark chocolate and fresh orange zest creates a luxurious dessert that will impress anyone who tries it.