Chocolate Orange Supreme Cheesecake
Indulge in the luxurious harmony of flavors with this Chocolate Orange Supreme Cheesecake—an exquisite dessert that perfectly balances rich dark chocolate and zesty citrus notes. Featuring a velvety cream cheese filling infused with melted dark chocolate, freshly grated orange zest, and a splash of tangy orange juice, this decadent cheesecake is baked atop a buttery chocolate biscuit crust for the ultimate indulgence. A luscious water bath bake ensures a silky-smooth texture, while garnishes of grated dark chocolate and optional candied orange slices add an elegant finishing touch. Perfect for special occasions or a show-stopping dinner party dessert, this recipe is as visually stunning as it is irresistible.
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Recipe Information
Ingredients
- 300 g Crushed chocolate biscuits (Oreos or similar)
- 100 g Unsalted butter (melted)
- 450 g Cream cheese (room temperature)
- 150 g Granulated sugar
- 200 g Dark chocolate (melted and slightly cooled)
- 150 ml Heavy cream
- 2 tbsp Orange zest
- 3 tbsp Orange juice (freshly squeezed)
- 3 Large eggs
- 1 tsp Vanilla extract
- 50 g Dark chocolate (for garnish)
- 6 Candied orange slices (optional)
Instructions
Preheat the oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the crushed chocolate biscuits with melted butter until the mixture resembles wet sand.
Press the biscuit mixture evenly into the base of the springform pan to create the crust. Refrigerate while you prepare the filling.
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the melted dark chocolate, heavy cream, orange zest, orange juice, and vanilla extract to the cream cheese mixture. Mix until fully combined.
Add the eggs one at a time, beating on low speed until just incorporated. Avoid overmixing to prevent air bubbles.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Wrap the springform pan in aluminum foil to prevent water from seeping in, then place the pan in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight.
Before serving, garnish with grated dark chocolate and candied orange slices for a stunning presentation.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 48.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 257 mg | 5% | |
*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.
