Chocolate Orange Cheesecake Recipe

Introduction

This Chocolate Orange Cheesecake offers a rich and creamy dessert with a perfect balance of bright citrus and deep chocolate flavors. It’s a delightful treat that’s sure to impress your guests and satisfy your sweet tooth.

Ingredients

• 2 cups crushed graham crackers
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, at room temperature
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• Zest and juice of 2 medium oranges
• 3 large eggs, at room temperature

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Mix the crushed graham crackers with the melted butter and press the mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then remove from the oven.
2. Step 2: Beat the cream cheese until smooth and creamy. Gradually add the sugar and cocoa powder, mixing until well combined.
3. Step 3: Add the eggs one at a time, beating well after each addition to ensure a smooth filling.
4. Step 4: Stir in the orange zest and juice until the batter is evenly mixed.
5. Step 5: Pour the filling over the prebaked crust and smooth the top with a spatula. Bake for 50 to 60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
6. Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open. Let it cool this way for one hour. Afterwards, refrigerate the cheesecake for at least four hours before serving.

Tips & Variations

• For extra citrus flavor, add a teaspoon of orange extract to the filling along with the zest and juice.
• Use a water bath during baking to prevent cracking and ensure even cooking.
• Swap graham crackers for digestive biscuits if you prefer a slightly different crust texture.
• Top with whipped cream and additional orange zest just before serving for an elegant presentation.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, allow it to come to room temperature for about 20 minutes before serving. You can also freeze the cheesecake wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, but make sure it’s unsweetened cocoa powder to keep the sweetness balanced and avoid altering the recipe’s flavor.

What if I don’t have a springform pan?

A round cake pan lined with parchment paper can work, but removing the cheesecake may be more difficult. Be sure to grease the pan well to prevent sticking.

Chocolate Orange Cheesecake Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 62 reviews

This rich and creamy Chocolate Orange Cheesecake combines the classic tang of cream cheese with decadent cocoa and fresh orange zest and juice for a vibrant citrus twist. A buttery graham cracker crust serves as the perfect base for this luscious dessert, baked to silky perfection with a slightly jiggly center. Ideal for celebrations or any time you crave a sophisticated, flavorful treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 2 cups crushed graham crackers
• 1/2 cup unsalted butter, melted

For the Filling

• 16 oz cream cheese, at room temperature
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• Zest and juice of 2 medium oranges
• 3 large eggs, at room temperature

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed graham crackers with melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust. Bake the crust for 10 minutes to set it, then remove from the oven and let it cool slightly.
2. Make the filling: In a large bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and unsweetened cocoa powder, mixing continuously until fully incorporated and the batter is uniform in color.
3. Add eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth, lump-free batter.
4. Flavor with orange: Gently fold in the zest and juice of two medium oranges until evenly distributed throughout the filling, adding a fresh citrus brightness to the chocolate base.
5. Assemble and bake: Pour the cheesecake filling over the pre-baked crust and smooth the surface with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
6. Cool and chill: Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool gradually, preventing cracks. Then, transfer it to the refrigerator and chill for at least four hours, or overnight, to allow the cheesecake to fully set and develop its flavors before serving.

Notes

• Ensure all dairy ingredients are at room temperature to achieve a smooth filling with no lumps.
• Do not overbake; a slight jiggle in the center indicates perfect doneness for creamy texture.
• Using fresh orange zest and juice is key to balancing the richness of the chocolate with bright citrus notes.
• Refrigerate for a minimum of 4 hours for best slicing results; overnight chilling is preferable.
• For a more intense chocolate flavor, consider adding a quarter cup of melted dark chocolate to the filling.

Keywords: chocolate orange cheesecake, cheesecake recipe, orange zest dessert, chocolate dessert, graham cracker crust cheesecake