Sometimes you just need a dessert that feels truly special and indulgent. This baked chocolate orange cheesecake is the perfect treat for your next family gathering. It combines rich dark chocolate with bright, fresh citrus for a classic flavor. You can make this impressive dessert right in your own kitchen with ease.
I love how the velvety filling melts in your mouth. It feels like a fancy bakery treat but uses simple steps. Your kitchen will smell amazing while the orange zest infuses the chocolate. This recipe is a wonderful way to end a cozy winter meal. Even if you are new to baking, you can master this showstopper today.
Why This Baked Chocolate Orange Cheesecake Is a Winner
This recipe is perfect for winter holiday entertaining when you want to impress. The combination of dark chocolate and orange is a timeless crowd-pleaser. It has a dense, silky texture that feels incredibly luxurious on the tongue. You get a restaurant-quality dessert without the high price tag or stress.
The chocolate digestive base adds an extra layer of cocoa goodness. It holds up perfectly against the creamy, citrus-scented filling. This cheesecake is also great for making ahead of time. It actually tastes better after chilling in the fridge overnight. You can focus on your guests while dessert sits ready and waiting to be enjoyed.
Simple Method for Success
Do not let the water bath step intimidate you at all. It is just a simple way to keep the cake moist. This method ensures your baked chocolate orange cheesecake stays perfectly smooth and crack-free. You just need to wrap your pan and set it in water. It is a foolproof technique that guarantees a beautiful result every time.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Use high-quality dark chocolate for the best flavor profile in the filling.
- 300g chocolate digestive biscuits, finely crushed
- 100g unsalted butter, melted
- 750g full-fat cream cheese, room temperature
- 150g caster sugar
- 3 large eggs, room temperature
- 200g dark chocolate (70% cocoa), melted and slightly cooled
- 150ml double cream
- Zest of 2 large oranges
- 1 tsp pure orange extract
- 100g milk chocolate, chopped (for ganache)
- 100ml double cream (for ganache)
- 1 Terry’s Chocolate Orange, segmented for decoration
Step-by-Step Directions
- Preheat the oven to 160°C (320°F) and grease a 23cm springform pan, lining the base with parchment paper.
- Mix the crushed biscuits with melted butter until fully coated. Press firmly into the base of the pan and bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and free of lumps. Avoid over-aerating.
- Add the eggs one at a time, beating slowly on low speed until just incorporated.
- Gently fold in the melted dark chocolate, 150ml double cream, orange zest, and orange extract until the mixture is uniform in color.
- Pour the filling over the biscuit base. Place the pan in a larger roasting tray and fill the tray with boiling water halfway up the sides of the springform pan (water bath method).
- Bake for 55-60 minutes until the edges are set but the center retains a slight wobble when shaken.
- Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to prevent cracking.
- Remove from the oven, allow to cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
- To prepare the ganache, heat 100ml double cream until simmering, then pour over chopped milk chocolate. Let sit for 2 minutes before stirring into a smooth glaze.
- Pour the ganache over the chilled cheesecake and arrange Terry’s Chocolate Orange segments around the perimeter before serving.
Best Ways to Enjoy It
Serve this decadent treat with a hot cup of coffee or tea. The bitterness of the coffee balances the sweet chocolate beautifully. You can also add a dollop of extra whipped cream. For a festive holiday touch, serve it on a gold-rimmed plate. It makes a stunning centerpiece for any winter celebration or party.
Storage & Reheating
Keep your leftovers in the fridge for up to 5 days. Cover the pan tightly with plastic wrap or foil to maintain freshness. This cheesecake does not need reheating and is best served cold. You can also freeze individual slices for a quick sweet treat later. Just thaw a slice in the fridge for a few hours. This makes it a great meal prep dessert for busy weeks.
Tips for Best Results
- Don’t skip the room temperature ingredients to ensure a smooth batter.
- Avoid over-beating the eggs to prevent air bubbles and unsightly cracks.
- Use heavy-duty foil to wrap the pan for the water bath.
- Plan ahead and let the cake chill overnight for the perfect texture.
- For Christmas, garnish with extra orange curls or a dusting of glitter.
- Dip your knife in hot water to get clean, professional slices.
- Use a springform pan to make removing the cake much easier.
Ways to Switch It Up
- Swap chocolate digestives for gluten-free biscuits if you have dietary needs.
- Use white chocolate in the ganache for a bright color contrast.
- Add a splash of orange liqueur for a more grown-up flavor.
- Try a ginger biscuit base for a spicy winter twist.
Common Questions
Can I make this without a water bath?
You can, but the texture might be slightly drier on the edges. The water bath provides the gentle heat needed for that silky finish. It is worth the extra few minutes of prep time.
How do I know when it is done?
The edges should look set and firm to the touch. The center should still have a gentle jiggle like set gelatin. It will firm up completely as it cools in the fridge.
Will kids enjoy this flavor?
Absolutely, because the chocolate orange combination is very kid-friendly and nostalgic. The milk chocolate ganache on top adds a sweetness they will love. It is a hit with all ages at the table.
I hope this decadent cheesecake brings a little extra joy to your winter evenings. It is the perfect way to treat your loved ones to something special. Happy baking!
— Alex
Ingredients
- 300 g chocolate digestive biscuits, finely crushed
- 100 g unsalted butter, melted
- 750 g full -fat cream cheese, room temperature
- 150 g caster sugar
- 3 large eggs , room temperature
- 200 g dark chocolate (70% cocoa), melted and slightly cooled
- 150 ml double cream
- Zest of 2 large oranges
- 1 tsp pure orange extract
- 100 g milk chocolate, chopped (for ganache)
- 100 ml double cream (for ganache)
- 1 Terry 's Chocolate Orange, segmented for decoration
Instructions
- Preheat the oven to 160°C (320°F) and grease a 23cm springform pan, lining the base with parchment paper.
- Mix the crushed biscuits with melted butter until fully coated. Press firmly into the base of the pan and bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and free of lumps. Avoid over-aerating.
- Add the eggs one at a time, beating slowly on low speed until just incorporated.
- Gently fold in the melted dark chocolate, 150ml double cream, orange zest, and orange extract until the mixture is uniform in color.
- Pour the filling over the biscuit base. Place the pan in a larger roasting tray and fill the tray with boiling water halfway up the sides of the springform pan (water bath method).
- Bake for 55-60 minutes until the edges are set but the center retains a slight wobble when shaken.
- Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to prevent cracking.
- Remove from the oven, allow to cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
- To prepare the ganache, heat 100ml double cream until simmering, then pour over chopped milk chocolate. Let sit for 2 minutes before stirring into a smooth glaze.
- Pour the ganache over the chilled cheesecake and arrange Terry's Chocolate Orange segments around the perimeter before serving.
