Orange Chocolate Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My favorite way to impress guests without spending hours in the kitchen is this orange chocolate cheesecake. The combination of rich dark chocolate and bright citrus is absolutely irresistible, and here's the best part: it comes together in just an hour from start to finish. Dark chocolate is packed with antioxidants that are actually good for your heart, so you can feel a little better about indulging. The whole recipe is straightforward enough that even a beginner baker can nail it, and most of the ingredients are probably already in your pantry. Trust me, once you make this, everyone will be asking for the recipe.
Ella x
Ingredients
- 400graham cracker crust
- 200 choppeddark chocolate(at least 70% cocoa)
- 400 granulatedgranulated sugar
- 4large eggs
- 150 softenedunsalted butter, softened
- 120 orangeorange juice(freshly squeezed)
- 30 gratedorange zest
- 300 softenedcream cheese
- 150 softenedneufchâtel cheese
- 15 extractvanilla extract
- 5 saltsalt
- 10 powderbaking powder
- 150 all-purposeall-purpose flour
- 100 confectioner'sconfectioner's sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Use a rack in the center of the oven for even baking.
- 2
Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Stir until well combined. Add softened butter and mix until the mixture is evenly moistened. Press the mixture into the bottom of a 23cm springform pan. Bake for 10 minutes and let cool completely.
- 3
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth. Let cool slightly.
- 4
In a large mixing bowl, beat the cream cheese and Neufchâtel cheese until smooth. Add vanilla extract and mix until combined.
- 5
Add the melted chocolate to the cream cheese mixture and mix until well combined.
- 6
Beat in the eggs one at a time, followed by the orange juice and zest.
- 7
In a separate bowl, whisk together the flour, baking powder, and confectioner's sugar. Add to the cheesecake batter and mix until just combined.
- 8
Pour the batter into the prepared pan over the cooled crust. Smooth the top and bake for 40 minutes or until the edges are set and the center is slightly jiggly.
- 9
Let the cheesecake cool in the pan for 1 hour before running a knife around the edges and releasing the springform. Let cool completely on a wire rack.
- 10
Once cooled, dust with confectioner's sugar and serve.
Tip: Slice into thin pieces and serve chilled.
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