Chocolate Orange Cheesecake (Print Version)
# Ingredients:
→ Oreo Crust
01 -
200g Oreo Cookies (approximately 20 cookies)
02 -
75g Unsalted Butter, melted
→ Orange Cheesecake Filling
03 -
500g Cream Cheese, softened to room temperature
04 -
80g Sour Cream, at room temperature
05 -
120g Caster Sugar
06 -
1 tablespoon Orange Zest (from about 2 large oranges)
07 -
80ml Orange Juice
08 -
1½ teaspoons Vanilla Extract
09 -
3 large Eggs, at room temperature
→ Chocolate Ganache
10 -
120g Dark Cooking Chocolate, finely chopped
11 -
150ml Heavy Cream
12 -
15g Honey (optional)
# Instructions:
01 -
Line the bottom of a 22cm springform pan with parchment paper. Lightly grease the sides and optionally line them with parchment paper strips.
02 -
Blend the Oreo cookies in a food processor until you achieve fine crumbs with no large pieces remaining. Add the melted butter and blend until the mixture resembles wet sand.
03 -
Transfer the crumb mixture into the prepared springform pan. Spread evenly then firmly press with the back of a spoon or flat-bottomed cup to create a compact, even layer. Place in the freezer while preparing the filling.
04 -
Preheat your oven to 140°C (285°F).
05 -
In a large mixing bowl or stand mixer fitted with the paddle attachment, mix the softened cream cheese and sour cream until completely smooth and lump-free.
06 -
Add the sugar, orange zest, orange juice, and vanilla extract. Mix slowly until combined, scraping down the bowl as needed.
07 -
Slowly add the eggs (preferably pre-whisked) and gently stir until just combined. Avoid over-mixing to prevent air bubbles in the batter.
08 -
Remove the springform pan from the freezer and pour the cream cheese mixture over the crust. Tap the pan several times on a hard surface to eliminate air bubbles. Bake on the lowest oven rack for 60-70 minutes. The center should remain slightly jiggly while the edges are fully set.
09 -
Turn off the oven, slightly open the door (use a wooden spoon to keep it ajar), and allow the cheesecake to cool inside for 1 hour. Remove from the oven and cool at room temperature for another hour, then refrigerate for at least 2 hours or overnight.
10 -
Remove the chilled cheesecake from the springform pan and place on a serving plate. Finely chop the chocolate and place in a heat-proof bowl. Microwave for 30-60 seconds until the bottom begins to melt slightly.
11 -
Heat the cream and honey (if using) in a small saucepan over low heat until the honey dissolves and cream starts to simmer.
12 -
Pour the hot cream over the partially melted chocolate and let stand for 2 minutes. Gently stir in a circular motion until smooth and glossy.
13 -
Pour the warm ganache over the cheesecake, using the back of a spoon or offset spatula to spread it toward the edges if needed. Optionally, push some ganache over the sides for a drip effect. Before the chocolate sets, add garnishes such as dehydrated oranges, orange zest, or chocolate orange segments.
14 -
Keep refrigerated until ready to serve.
# Notes:
01 -
Ensure cream cheese and sour cream are completely at room temperature for a smooth mixture without lumps
02 -
Mix minimally after adding eggs to prevent air bubbles that can cause cracking
03 -
The cheesecake continues cooking as it cools; a slightly jiggly center is perfect
04 -
Proper cooling prevents cracking and develops the best texture
05 -
Stir ganache gently from the center outward to create a smooth emulsion