Zesty Chocolate Orange Cheesecake Recipe

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This chocolate orange cheesecake is an ideal winter dessert. It features a rich cocoa cookie crust, a silky milk-chocolate-and-orange cheesecake filling, a glossy milk chocolate orange ganache, and candied orange slices for a bright, elegant finish.

This cheesecake is exceptionally creamy with a pronounced orange aroma balanced by smooth milk chocolate. The crunchy cocoa cookie base supports a decadent filling made with full-fat cream cheese, orange marmalade and melted milk chocolate. A thin ganache seals in flavor and a few candied orange slices add color and a touch of chew.

If you enjoy cheesecakes, try other variations such as Apple Crumble Cheesecake, Espresso Chocolate Cheesecake or Caramel Pecan Cheesecake for more inspiration.

WHY THIS RECIPE WORKS

• Creamy filling: The filling is ultra-smooth and infused with milk chocolate and orange for gentle sweetness and citrus lift.
• Chocolate orange ganache: A glossy milk chocolate-and-orange ganache creates a beautiful, flavor-packed finish.
• Candied orange slices: Homemade candied orange slices add a decorative, slightly tangy accent that complements the cheesecake.

INGREDIENT NOTES

Below are a few notes about key ingredients. The full ingredient list appears in the recipe card further down.

• Digestive cookies: Digestives are used here as graham crackers are not always available in Denmark. Swap for graham crackers if you prefer.
• Cream cheese: Use full-fat cream cheese at room temperature for the best texture. Remove it from the fridge 1–2 hours ahead.
• Sour cream: Measure and bring to room temperature before mixing to avoid lumps in the batter.
• Eggs: Room-temperature eggs incorporate more evenly; take them out of the fridge 1–2 hours beforehand.
• Orange marmalade: A fine-shred orange marmalade melts into the batter more smoothly and adds bright citrus notes.
• Milk chocolate: Choose good-quality milk chocolate for the best flavor in both the filling and ganache.

STEP-BY-STEP — CRUST

This recipe requires a food processor or blender and a stand mixer or electric hand mixer. The full recipe card follows.

Preheat the oven to 160ºC / 325ºF (conventional). Line the bottom of a 22 cm (about 9 inch) springform pan with parchment paper.

Step 1: Pulse the digestive cookies, cocoa powder and granulated sugar in a food processor until the mixture resembles fine sand. Melt the butter and add it, pulsing to combine.

Step 2: Press the crumbs firmly into the prepared springform pan, using the bottom of a glass to compact and flatten them up the sides slightly. Bake for 10 minutes, then allow the crust to cool until it is just touchable.

STEP-BY-STEP — FILLING

Step 1: Gently melt the milk chocolate with the heavy cream in short bursts in the microwave or over a double boiler, stirring until smooth. Set aside to cool slightly.

Step 2: Combine the granulated sugar with orange zest by rubbing them together with your fingertips until evenly scented and slightly moistened.

Step 3: Using a stand mixer with the paddle attachment or a hand mixer, beat the cream cheese on low speed for about 1 minute. Add the sugar-zest mixture and beat briefly until smooth, scraping down the bowl as needed. In a small bowl, whisk sour cream and cornstarch until smooth, then add it to the cream cheese along with the orange marmalade and vanilla. Mix on low speed until combined. Add eggs one at a time, mixing gently after each addition. Fold in the melted milk chocolate and scrape the bowl to ensure a homogeneous batter.

Step 4: Pour the batter into the cooled crust. Boil water in a kettle. Place the springform inside a slightly larger 25 cm / 10 inch cake pan and set that pan inside a larger roasting pan. Carefully pour hot water into the outer pan until it reaches about two-thirds up the side of the cake pan — this water bath helps the cheesecake bake gently and prevents cracks.

Step 5: Bake for 1 hour and 20 minutes. When the time is up, give the pan a gentle shake; the center should still wobble slightly. Turn off the oven, open the oven door slightly and leave the cheesecake inside to cool gently for 1 hour.

Step 6: Remove the cheesecake from the oven and take it out of the water bath. If you wrapped the pan in foil, remove it now. Let the cheesecake cool to room temperature on a wire rack for about an hour, then refrigerate for at least 6 hours, preferably overnight, to fully set.

STEP-BY-STEP — CANDIED ORANGES (OPTIONAL)

Step 1: Thinly slice the orange peel (or peel) into uniform strips. In a wide saucepan, combine the water and granulated sugar and bring to a gentle simmer. Add the orange slices and simmer gently for 30–40 minutes, until the white pith becomes translucent. Turn the slices occasionally so they stay coated in syrup.

Step 2: Carefully lift the slices onto a wire rack and let them dry for at least 2 hours or overnight. Once tacky, they make a pretty garnish for the cheesecake.

STEP-BY-STEP — GANACHE

Step 1: Gently melt the milk chocolate with the heavy cream and a splash of orange juice in the microwave or over a double boiler. Remove from heat and stir until completely smooth.

Step 2: Pour the ganache over the chilled cheesecake and spread it evenly. Garnish with candied orange slices and a little grated orange zest. Store the finished cake in the refrigerator.

EXPERT BAKING TIPS

• Use a kitchen scale: Weighing ingredients in grams is the most precise and consistent method for baking.
• Don’t overmix the batter: Mix only until ingredients are combined. Finish with a gentle spatula fold to ensure everything is evenly incorporated without adding excess air.
• Choose the right pan: Light-colored aluminum pans distribute heat more gently than dark pans. A dark pan can over-brown edges and dry the cake.

FAQ

WHY BAKE THE CHEESECAKE IN A WATER BATH

A water bath produces gentle, even heat that keeps the cheesecake from overheating. Without it, the edges can cook too quickly, causing a curdled texture, cracking, or an uneven top. The steam and consistent temperature from the hot water help the cake set smoothly.

STORAGE

Store the chocolate orange cheesecake chilled in an airtight container. It is best enjoyed within five days.

Other Cheesecake Recipes To Try

If you enjoyed this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow for more ideas and variations.