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A chocolate orange cheesecake decorated with orange slices and a whole orange with a few slices removed, on a white marble surface. There are more oranges with leaves nearby, a small bowl of chopped chocolate, and a plate of sliced candied oranges.
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Chocolate Orange Cheesecake

A rich, creamy chocolate orange cheesecake that combines the bright, citrusy flavor of orange zest and orange flavoring with a luxuriously smooth chocolate filling. This decadent cheesecake has an Oreo cookie crust and is dressed up with a decorative cocoa stencil and dried oranges. This cheesecake recipe pairs a water bath with a lower temperature bake to ensure no cheesecake cracking occurs.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Cool time 4 hours
Total Time 6 hours 10 minutes
Servings 16 slices - 9 inch (23cm) springform pan
Author Kathleen Culver

Equipment

Ingredients

OREO CRUST

  • 272 grams Oreo cookies including filling
  • 57 grams unsalted butter melted (warm, not hot)

CHOCOLATE ORANGE CHEESECAKE FILLING

  • 678 grams cream cheese full fat, room temperature
  • 100 grams brown sugar
  • 100 grams granulated sugar
  • 120 grams sour cream full fat
  • 5 mL vanilla extract
  • 10 mL orange oil or extract
  • orange zest from one large orange
  • 4 large eggs room temperature, beaten
  • 340 grams dark chocolate finely chopped

GANACHE GLAZE AND DECORATION

Metric - US

Instructions

OREO CRUST

  • Preheat oven to 350° F (177° C, gas mark 4).
  • In a medium bowl, combine Oreo cookie crumbs and melted butter until mixture resembles wet sand. Pour crust mixture into prepared pan and distribute evenly in the base.
    This recipe only uses a bottom crust - there is no crust up the side of the pan.
    272 grams Oreo cookies, 57 grams unsalted butter
  • Using the bottom of a measuring cup or a smooth bottomed glass, firmly press crust mixture down until smooth. Bake for 8-10 minutes. Set aside to cool.

CHOCOLATE ORANGE CHEESECAKE FILLING

  • Place a 10 x 14 x 2 inch (25 x 36 x 5 cm) metal baking pan, roasting pan or broiling pan (must be large enough to fit a 9" (23cm) springform pan) on the center rack of the oven and fill with ¾ inch (2 cm) of water.
  • Preheat oven to 300° F (150° C, Gas Mark 2).
  • Wrap the base of the springform pan with aluminum foil to prevent water entering during baking. Set pan aside.
  • Make sure your cream cheese is at room temperature (about 72° F/22° C). It should be soft to the touch, like soft butter. If it's too firm, carefully microwave in 10 second bursts until soft enough.
    678 grams cream cheese
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Scrape down the sides of the bowl with a spatula.
  • Add sugars and beat on medium-low until mixed in. Scrape the bowl again.
    100 grams brown sugar, 100 grams granulated sugar
  • Add the sour cream, vanilla extract, orange oil and orange zest. Mix on medium-low speed until well combined, scraping down the bowl several times to ensure cream cheese is fully blended into the mixture.
    120 grams sour cream, 5 mL vanilla extract, 10 mL orange oil, orange zest
  • Add beaten egg mixture and beat on low just until combined. Add melted chocolate and again, beat until just combined. Be sure to scrape the bowl well to ensure all chocolate has been well incorporated. Do not overmix.
    Overmixing incorporates extra air, which can cause bubbles and cracks.
    4 large eggs, 340 grams dark chocolate
  • Pour cheesecake filling on top of baked crust and smooth out with a mini offset spatula. Firmly rap the springform pan on the counter several times to pop any air bubbles that have formed during mixing.
  • Place springform pan directly into hot water bath and bake at 300° F for 70 minutes.
    The cheesecake should be slightly dull on the top, and mostly set. The center should still have a slight wobble. It will continue to set when removed from the oven.
  • Remove from oven and place onto a rack to cool completely. When cool, cover pan (but not cheesecake directly) with foil and refrigerate for at least 4 hours or overnight.

GANACHE GLAZE AND COCOA DECORATION

  • Once cheesecake is fully cooled, remove from the refrigerator. Gently blot up any water condensation that has formed on the cheesecake with a paper towel.
  • In a two quart pot, heat cream until almost simmering. Remove from heat and add finely chopped dark chocolate. Let sit for 1 minute, and then gently whisk until all chocolate has melted and no lumps remain.
    105 mL heavy cream, 57 grams dark chocolate
  • Pour chocolate ganache onto top of cheesecake. Using a mini offset spatula or the back of a spoon, spread the ganache to the edges of the cheesecake pan.
  • Place cheesecake back in the fridge to help the ganache glaze set. Once set, run a thin knife around the edge of the cheesecake to loosen it from the springform pan. Remove the springform edge.
  • With the cheesecake on a work surface, carefully place a decorative stencil directly on the top of the cheesecake. Put the cocoa powder in a fine mesh sifter and dust the entire cheesecake with a layer of cocoa powder. Lift the stencil straight up off the cheesecake to reveal the pattern.
    20 grams cocoa powder
  • If desired, place dried orange slices (and possibly a fresh mandarin orange with leaves attached) on top of the cake as decoration.
    dried orange slices

Notes

  • If you prefer, you may substitute the Oreo crust with a chocolate wafer cookie crumb crust.
  • Oreo crust bakes for 8-10 minutes, and cheesecake bakes 70 minutes at low temperature.
  • Cheesecake needs to cool for at least 4 hours (or overnight) before adding ganache glaze. Cooling time is included in total recipe time.