Home > Pudding, Recipe > Baked Chocolate Orange Cheesecake

Baked Chocolate Orange Cheesecake

Chocolate Orange Cheesecake

Chocolate and orange is one of those combinations people either seem to love or hate. This may well serve to convert them. The orange flavour is subtle, but enough, and the cake rich, but just right. And this comes to you, from me, via way of a few detours.

I wanted to make a chocolate orange cheesecake because I had flicked through the Philadelphia (as in the brand of soft cream cheese) Cookbook, and seen one there, but was taken by the idea only. There was no real chocolate, which I knew I wanted (needed?), and their method seemed a bit of a faff. I had an idea of how to make a baked cheesecake, and what to put in, so next I turned to (of course) Nigella, (Feast, to be exact), to get an idea of the proportions for the ingredients to make sure I ended up with cheesecake rather than a cheesy custard sat atop a burnt biscuit. That done, I fiddled with ingredients and amounts some more, dispensed with the idea of a waterbath, and here is my final version.

Do allow this the time it needs to chill. I, being both too greedy and too impatient for my own good, didn’t, for the first slice at least, and although it was good slightly warm, it was a little more moist-mousse-pudding-cheese-cake, only reaching its desired baked cheesecake taste and texture once fully cold.  

Baked Chocolate Orange Cheesecake (10-12 slices maybe?)

For the base:

  • 200g (dark) chocolate digestive biscuits
  • 75g butter

For the filling:

  • 150g good dark chocolate (70%)
  • 500g soft cream cheese (e.g. Philadelphia)
  • 150g caster sugar
  • 1 tablespoon cornflour
  • 3 large eggs
  • 3 large egg yolks (freeze the whites!)
  • 150ml double cream
  • 1 teaspoon cocoa powder, dissolved in two tablespoons hot water
  • zest of 1 orange, juice of half an orange

Preheat the oven to 160°C.

To make the base, bash the biscuits the fine crumbs. My trusty mini-chopper did this for me. Melt the butter in a saucepan over a low heat, and stir in the biscuit crumbs, until you have a damp, clinging mixture. (If you were processing the biscuits to make the crumbs, you could pour the melted butter down the funnel of the machine, continuing to mix until you get the desired result.) Tip into a 23cm springform tin, shake to spread and then firm into an even-as-you-can base by pressing it with your fingers. Whack into the freezer to set a little while you make the filling.

Melt the chocolate, either in a bowl over simmering water, or very carefully in the microwave, watching and regularly stirring. Put it to one side to cool a little.

I did the majority of this next part with a handheld electric mixer, although there’s no reason you couldn’t do it by hand. Beat the cream cheese until it’s really soft. Tip in the sugar and cornflour, and beat some more to combine. Add the eggs and then the yolks one at a time, (or if like me, they’re all cracked in a bowl together, pour them in a bit at a time), continuing to beat. In another bowl, whisk the cream until it forms peaks, then quickly beat this into the cream cheese mixture too. Add the cocoa solution, the melted chocolate, and the orange zest and juice, and give everything a final beating, until you have a smooth batter. It will be quite runny, don’t worry.

I wrapped 2 sheets of foil round the outside of my tin, so that it had a protective wall that rose about 5cm above the top of the tin.

Whole Choc Orange Cheesecake

This was for two reasons – to give the cheesecake a little protection from the heat, so the top didn’t burn or dry out too much, as my oven is fan-assisted, and fairly vigorous at that, and also as my tin is a bit old and I didn’t want it to leak.

Pour the filling over the biscuit base, and cook in the oven for an hour, checking after 45 minutes. The top should be firm, but feel like it is a little wobbly below. And it will fall a little, so don’t be surprised! I let mine cool in the oven for the first half hour or so, then removed to a wire rack. When it’s completely cold, chill for at least two hours before serving.

  1. September 15, 2009 at 2:17 pm

    I hopped on a link over at “Mowielicious” and arrived here. What a great collection of recipes you have. I’ve subscribed and looked forward to more delicious ideas! Well done!

    • asplashof
      September 15, 2009 at 2:43 pm

      That’s so great to hear! Glad you liked it, and I hope to be adding lots more soon. And, your blog is beautiful – I’m quite new to blogging, and have been enjoying lots of food blogs, but have an interest in good photography too (not that you’d know it from my posts!), hopefully to develop my skills!

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