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- 1 ½ cups chocolate cookie crumbs - ¼ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - Zest of 1 large orange - ½ cup freshly squeezed orange juice - 1 cup semi-sweet chocolate chips, melted - 1 cup heavy whipping cream, chilled - 2 tablespoons powdered sugar - Orange zest, for garnish - Chocolate shavings, for garnish When you make this cheesecake, use top-quality ingredients. The crust needs chocolate cookie crumbs. You can use Oreos or any chocolate cookies you like. The butter should be unsalted and melted. This gives richness to the crust. For the filling, choose full-fat cream cheese. This gives your cheesecake a creamy texture. The eggs should be at room temperature. This helps them mix better. Use pure vanilla extract for the best flavor. The zest of one large orange adds a fresh taste to the filling. Use fresh orange juice for a bright flavor. Melt semi-sweet chocolate chips before you mix them in. This creates a smooth, rich filling. For the topping, chill the heavy whipping cream. This helps it whip up nicely. Powdered sugar makes the topping sweet and light. Finally, add some orange zest and chocolate shavings for a pretty finish. Gather these ingredients, and get ready to create a decadent treat! {{ingredient_image_2}} To start, you need to mix the crust. In a bowl, combine these ingredients: - 1 ½ cups chocolate cookie crumbs - ¼ cup unsalted butter, melted - 2 tablespoons granulated sugar Mix them well. The mixture should look like wet sand. Next, press this mixture firmly into the bottom of a springform pan. Make sure it covers the base evenly. Set it aside to harden. Now, let’s make the filling. In a large bowl, beat together: - 16 oz cream cheese, softened - 1 cup granulated sugar Use an electric mixer. It should be smooth with no lumps. Then, add the eggs one at a time. Mix on low speed after each one. This helps keep the cheesecake smooth and prevents cracking. Next, we add flavor. Stir in: - 1 teaspoon pure vanilla extract - Zest of 1 large orange - ½ cup freshly squeezed orange juice Then, fold in 1 cup of melted semi-sweet chocolate. Mix until smooth. Pour this filling over your crust. Bake at 325°F for about 50-60 minutes. The edges should be set, but the center should jiggle a bit. After baking, turn off the oven. Crack the door open slightly. Let the cheesecake cool there for about 1 hour. After that, refrigerate it for at least 4 hours. This step is key for the best flavor and texture. For the topping, whip together: - 1 cup heavy whipping cream, chilled - 2 tablespoons powdered sugar Whip until soft peaks form. Once the cheesecake has cooled, spread the whipped cream on top. Use a spatula for an even layer. For a nice touch, garnish with orange zest and chocolate shavings. This makes it look pretty and tasty. Now, carefully run a knife around the edge of the pan. Remove the sides and slice the cheesecake. Serve it up and enjoy every bite! How to avoid cracks in cheesecake To avoid cracks, mix your filling gently. Overmixing introduces air, leading to cracks. Always beat in eggs one at a time. Mix on low speed until just combined. This keeps the texture smooth and creamy. Importance of room temperature ingredients Using room temperature ingredients is key. When cream cheese is cold, it clumps. Let eggs and cream cheese sit out for about 30 minutes before mixing. This ensures a smooth filling and helps your cheesecake bake evenly. Drizzling chocolate sauce for serving Drizzling chocolate sauce adds a fun touch. Use a spoon to drizzle it over each slice. This makes your cheesecake look fancy and inviting. It also enhances the chocolate flavor in each bite. Using fresh orange segments as garnish Fresh orange segments bring color to your dessert. They add a burst of citrus flavor, balancing the rich cheesecake. Place a few segments on each plate for a bright, appealing look. Overmixing the filling Be careful not to overmix your filling. It can lead to cracks when baking. Mix just until smooth and creamy. This keeps your cheesecake perfect and beautiful. Not cooling cheesecake properly Cooling is crucial for a perfect cheesecake. After baking, let it cool in the oven with the door slightly open. This prevents sudden temperature changes, which can crack the cheesecake. Refrigerate it for at least four hours to set properly. Pro Tips Use Room Temperature Ingredients: Allow your cream cheese and eggs to reach room temperature before mixing. This helps create a smoother batter and ensures even baking. Don’t Overmix: When adding the eggs, mix only until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake. Cooling is Key: Letting the cheesecake cool gradually in the oven helps prevent cracking. Once cool, refrigerate to enhance the flavors and texture. Garnish for Elegance: Use fresh orange zest and chocolate shavings as a topping for a beautiful presentation that complements the flavors of your cheesecake. {{image_4}} You can make a no-bake version of this cheesecake. To do this, use a few simple swaps. Instead of baking, chill the cheesecake to set it. - Crust: Use the same chocolate cookie crumbs. - Filling: Replace the eggs with 1 cup of whipped cream cheese. This keeps the filling rich without baking. - Setting: Pour the filling over the crust and chill for at least 4 hours. This method is quick and still delicious. You’ll love the creamy texture! You can mix up the flavors in this cheesecake. Besides orange, other citrus fruits work great. Try lemon or lime for a fresh twist. - Add zest: Mix in lemon or lime zest with the orange for a bright taste. - Chocolate liqueur: For a rich flavor, add 2 tablespoons of chocolate liqueur to the filling. This adds a deeper chocolate taste and a hint of elegance. Feel free to experiment. Your taste buds will thank you! If you have dietary needs, this cheesecake can adapt easily. You can make it gluten-free or dairy-free with some swaps. - Gluten-free crust: Use gluten-free chocolate cookies instead of regular ones. This keeps the crust tasty without gluten. - Dairy-free substitutes: Replace cream cheese with a dairy-free cream cheese option. Use coconut cream for the topping instead of heavy cream. These changes make the cheesecake enjoyable for everyone. You don’t lose flavor with these swaps! To keep your chocolate orange cheesecake fresh, refrigerate it right away. Cover it with plastic wrap or use an airtight container. This helps to keep out air and moisture. If you plan to store it for more than a few days, freezing is a great option. For freezing, wrap the cheesecake tightly in plastic wrap. Then, cover it with aluminum foil. This double layer protects your cheesecake from freezer burn. You can freeze it for up to three months. Just remember to label it with the date! Chocolate orange cheesecake lasts about five days in the fridge. After that, it might start to lose its freshness. If you see any changes in color or smell, it may be spoiled. Any signs of mold mean it’s time to toss it. When you’re ready to enjoy stored cheesecake, refresh it by letting it sit at room temperature for about 30 minutes. This helps bring back its creamy texture. If you froze it, thaw the cheesecake in the fridge overnight. This slow thawing keeps it from getting too watery. After thawing, check the texture and flavor. If needed, top it with fresh whipped cream or more chocolate shavings to make it look fresh and tasty. Yes, you can use dark chocolate or semi-sweet chocolate. Dark chocolate gives a rich taste. It has a stronger flavor than semi-sweet chocolate. If you choose dark chocolate, you may want to reduce the sugar a bit. Semi-sweet chocolate is a great choice for a balanced flavor. It also helps to keep the cheesecake sweet and creamy. I often alternate between both types when I make this dessert. For a lighter topping, you can use coconut cream or Greek yogurt. Coconut cream is rich and adds a nice flavor. Just chill it before whipping. Greek yogurt is lower in fat and adds tang. You can also use whipped topping from a store. It’s easy to use and saves time. I recommend trying these options to find your favorite. Look for set edges and a slightly jiggly center. The edges should appear firm. The middle will still wiggle a bit when you gently move the pan. This means it will be creamy when cooled. If the cheesecake looks too firm, it may overbake. I always check it a few minutes early to make sure it’s perfect! You now know how to make a delicious chocolate orange cheesecake. We covered the ingredients needed for the crust, filling, and toppings. I outlined step-by-step instructions to guide you through baking and cooling. Remember to avoid common mistakes and try out different variations. Proper storage will keep your cheesecake fresh. Enjoy making this treat for yourself or loved ones. I hope you dive in and create a mouth-watering dessert soon!

Decadent Chocolate Orange Cheesecake

A rich and creamy cheesecake infused with chocolate and orange flavors, topped with whipped cream and garnishes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 0.25 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened to room temperature
  • 1 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 large orange zest
  • 0.5 cups freshly squeezed orange juice
  • 1 cups semi-sweet chocolate chips, melted
  • 1 cups heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 tablespoon orange zest, for garnish
  • 1 tablespoon chocolate shavings, for garnish

Instructions
 

  • Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix well until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan, ensuring an even layer covers the base. Set aside to firm up.
  • Make the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, with no lumps remaining.
  • Incorporate the Eggs: Add the eggs to the cream cheese mixture one at a time. Mix on low speed after each addition, ensuring that you only mix until just combined. This will help prevent the cheesecake from cracking.
  • Flavor It Up: Gently stir in the vanilla extract, orange zest, and fresh orange juice until evenly distributed. Finally, fold the melted chocolate into the mixture, combining until it is smooth and well-blended.
  • Bake the Cheesecake: Pour the filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for approximately 50-60 minutes. The edges should be set, while the center remains slightly jiggly; this is key to achieving a creamy texture.
  • Cool the Cheesecake: Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for about 1 hour. Afterward, remove it from the oven and refrigerate for a minimum of 4 hours, or overnight for the best texture and flavor development.
  • Whip the Topping: In a chilled mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form, creating a luscious topping.
  • Assemble the Cheesecake: After the cheesecake has completely cooled and set, use a spatula to gently spread the whipped cream evenly over the top. Finish by garnishing with a sprinkle of orange zest and delicate chocolate shavings for an elegant presentation.
  • Slice and Serve: Carefully run a knife around the edge of the springform pan before removing the sides. Slice the cheesecake into pieces, serve, and enjoy this decadent delight with family and friends!

Notes

Serve each slice on a dessert plate, drizzled with additional chocolate sauce or a side of fresh orange segments for a pop of color.
Keyword cheesecake, chocolate, dessert, orange