Chocolate Orange Cheesecake with Orange Tangerine Glaze
Experience the ultimate fusion of decadence and citrusy freshness with this Chocolate Orange Cheesecake with Orange Tangerine Glaze. This stunning dessert combines a velvety dark chocolate cheesecake filling infused with bright notes of orange zest, nestled atop a buttery chocolate cookie crust. A glossy, tangy orange-tangerine glaze crowns the cheesecake, creating a perfect harmony of bold flavors and creamy textures. Baked to perfection in a water bath and chilled for a silky-smooth finish, this indulgent treat is ideal for special occasions or a luxurious after-dinner dessert. Whether you’re a fan of chocolate or citrus, this show-stopping cheesecake is sure to captivate your taste buds and impress your guests.
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Recipe Information
Ingredients
- 200 grams Chocolate sandwich cookies
- 85 grams Unsalted butter
- 680 grams Cream cheese
- 150 grams Granulated sugar
- 120 grams Sour cream
- 60 ml Heavy cream
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 150 grams Dark chocolate
- 2 teaspoons Orange zest
- 120 ml Freshly squeezed orange juice
- 60 ml Freshly squeezed tangerine juice
- 1 tablespoon Cornstarch
- 2 tablespoons Powdered sugar
Instructions
Preheat the oven to 160°C (320°F) and prepare a 9-inch springform pan by greasing and lining with parchment paper.
Crush the chocolate sandwich cookies into fine crumbs using a food processor or a zip-top bag with a rolling pin.
Melt the butter and mix it with the cookie crumbs until evenly combined. Press the mixture into the bottom of the springform pan to form the crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture, and beat until combined.
Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in short 20-second intervals, stirring each time until smooth. Allow it to cool slightly.
Add the melted chocolate and orange zest to the cream cheese mixture, and beat until fully incorporated.
Add the eggs one at a time, mixing gently after each addition until just combined. Do not overmix to avoid air bubbles.
Pour the filling over the prepared crust and smooth the top with a spatula.
Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking pan. Pour hot water into the larger pan to create a water bath, ensuring it reaches about halfway up the side of the springform pan.
Bake the cheesecake for 55 to 65 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and crack the door open, letting the cheesecake cool slowly for about 1 hour.
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
To make the glaze, combine the orange juice, tangerine juice, cornstarch, and powdered sugar in a small saucepan. Whisk until smooth and no lumps remain.
Cook the mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 3 to 4 minutes. Allow it to cool slightly.
Spread the glaze evenly over the chilled cheesecake, and return it to the refrigerator for an additional 30 minutes to set.
Carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy your Chocolate Orange Cheesecake with Orange Tangerine Glaze!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 28.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
