Chocolate Orange Cheesecake
Serves 16
30 mins prep
70 mins cook
480 mins chill
90 mins total
This chocolate orange cheesecake is ultra creamy, chocolatey, and zesty. It has an oreo crust and is topped with a creamy chocolate ganache, candied orange slices, and Terry’s chocolate orange wedges. The recipe has everything you need to know to make a perfect creamy and rich baked cheesecake.
Crust
Cheesecake
Candied Orange Slices
Chocolate Ganache
Assembly
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Crust
Preheat oven to 355°F (180°C). Grease an 8” or 9” round springform pan with a piece of cold butter.
Use a food processor to crush whole oreos into fine crumbs. Or place oreos in a large bag and crush with a rolling pin. Combine crushed oreos, butter, and sea salt in a large bowl until even.
⅖ cups Oreo crumbs½ tablespoons melted butter⅕ teaspoon sea saltPour crust mixture into greased pan and spread out to the edges. Use the bottom of a glass to pack tightly, pushing the crumbs halfway up the edges. Bake for 12 minutes. Work on the filling in the meantime.
Cheesecake
Pour a few inches of water in the bottom of a saucepan and bring to a simmer. Find a heatsafe bowl that fits on top of the saucepan without touching the water. Place chocolate chips and cream into the bowl, bowl onto saucepan, and stir until melted. Remove from saucepan and let cool to room temperature.
¼ cups semisweet chocolate chips⅕ cup heavy whipping creamFill a kettle full of water and set it to boil for the water bath.
Place sugar, salt, and orange zest into large bowl or stand mixer. Use your fingers to rub the zest into the sugar until it becomes pale orange and starts to clump together.
⅕ cup granulated sugar⅕ orange⅕ teaspoon sea saltAdd cream cheese into the orange sugar and beat with a stand or electric mixer until fully smooth.
3 oz cream cheeseAdd eggs one by one, beating until fully smooth and scraping down the sides.
⅖ large eggsAdd the melted chocolate and mix just until incorporated. Add sour cream, vanilla, and orange juice, mix just until incorporated. Scrape down the sides so that the batter is even and smooth. Pour the filling into the crust and smooth the top.
⅕ cup sour cream⅕ tablespoon pure vanilla extract⅕ cup orange juicePlace the cheesecake into a round baking pan that is 1" to 2” wider than the cheesecake pan. Place that pan into a large rectangular baking dish where it fits comfortably. See notes for water bath alternatives. Carefully pour the boiling hot water into the large rectangular pan. Carefully transfer the large baking tray with everything inside into the oven using oven mitts.
Bake the cheesecake in the preheated oven (355°F or 180°C) for 60-75 minutes. It is ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
Leave the oven door open for 20 minutes and let the cheesecake cool inside the oven. Afterwards, remove the cheesecake from the water bath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.
Candied Orange Slices
Slice the oranges into ⅛” even slices. You need about 6 even slices of the same size. Bring sugar and water to a simmer on medium heat in a wide pot.
¼ oranges¼ cups granulated sugar⅕ cup waterGently place the orange slices into the simmering syrup with tongs. Simmer on low heat for 20 minutes, flipping frequently for even cooking. The slices are ready when the rinds look a bit translucent.
Place onto a cooling rack with a tray underneath to catch any drippings. Let excess syrup drip off and cool. Any unused orange slices will keep well in an airtight container for up to 2 weeks in the fridge. Reserve orange syrup for flavouring drinks in a jar in the fridge for up to 2 weeks.
Chocolate Ganache
Heat heavy cream and salt in a small saucepan until simmering. Place chocolate chips in a large heat safe bowl. Once simmering, pour cream over chocolate chips. Cover and let sit for 7 minutes. Whisk the ganache until completely smooth.
⅕ cup semisweet chocolate chips⅕ cup heavy whipping cream⅕ teaspoon sea salt
Assembly
Before Serving, pour ganache over the chilled and unmolded cheesecake. Spread it out to the edges and alternate chocolate orange slices and candied orange slices on the edge of the cake. Let the ganache set for 5 minutes in the freezer, slice, and enjoy!
1 slices terry chocolate orange1 slices candied orange
