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chocolate orange cheesecake on white plates
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Chocolate Orange Cheesecake

This creamy cheesecake has orange juice in the filling, topped with a thin chocolate glaze. The light orange flavor and chocolate pair well together.
Course cake, Dessert
Cuisine American
Diet Low Salt
Keyword cheesecake, chocolate, cream cheese, orange
Prep Time 25 minutes
Cook Time 1 hour
Resting Time 8 hours
Servings 10 servings
Author Sarah Kieffer

Equipment

Ingredients

crust

  • 1 1/4 cups | 300 mL graham cracker crumbs
  • 2 tablespoons | 30 mL sugar
  • 1/4 cup | 60 mL unsalted butter melted

filling

  • 24 ounces | 750 g cream cheese room temperature
  • 3/4 cup | 175 mL sugar
  • 1/3 cup | 75 mL sour cream
  • 2 teaspoons vanilla
  • zest and juice of 2 oranges scrubbed
  • 5 large eggs at room temperature

glaze

  • 1/2 cup heavy cream
  • 5 ounces bittersweet chocolate
  • 1/2 teaspoon vanilla extract

Instructions

For the crust:

  • Preheat the oven to 350 F. Pour the graham cracker crumbs and sugar in a small bowl and whisk together. Pour the melted butter over the top and stir with a spatula until combined. Press the mixture into a 9-inch springform pan and bake for 10 minutes, or until the crust is golden. Remove from the oven and set aside to cool (leave the oven on).

For the filling:

  • In the bowl of a standing mixer, beat together the cream cheese until smooth. Add the sugar and beat again until smooth. Add the sour cream, vanilla, orange zest and juice, and mix well. Add the eggs one at a time, mixing after each addition (but not too vigorously). Pour the filling over the cooled crust.
  • Bake the cheesecake for 50-60 minutes, until the cake has puffed significantly and the middle is still slightly jiggly (or until the cheesecake reaches 150 degrees). Move to a wire rack and let cool completely (the cake will sink a bit).
  • Cover the top of the cheesecake with parchment paper (just resting over the rim of the pan) and put in the fridge overnight, or for a least 8 hours.

For the glaze:

  • In a small saucepan, heat the heavy cream and then add the chocolate. Stir until the chocolate is completely melted. Add the vanilla and stir until the glaze is smooth. Cool to room temperature. Remove the chilled cheesecake from the springform pan and spread the glaze over the top. Let the top set before slicing.