I was supposed to post this on Wednesday. But I was um, busy. Does celebrating your own birthday count as being ‘busy’? There was a lot of cake to eat, you guys. I was swamped ok?
(Thank you all so, so, so much for all your fabulous wishes *insert hearts here*)
So basically, because I had so much to do, and was struggling to lift my sparkling new stand mixer (thank you, husband!) without dropping it on my feet and breaking all ten toes, this post got a bit sidelined.
And that was a huge mistake because this cake deserves aaaaallll the limelight and more. So good. Just so good.
I hadn’t intended this to be a birthday cheesecake, it feels a bit strange to bake my own. But since it had to be chilled overnight, we did end up cutting it close to midnight and then cut my actual birthday cake (thank you, sister!). Basically, just one cake does not a birthday make.
Dark chocolate and orange and a ton of cream cheese. And then, because I’m slightly nuts, sliced oranges caramelised in butter and brown sugar to decorate the cake and intensify it’s orange-ness. These miraculous slices oozed juice and caramel and of course, if orange rind isn’t your thing, simply pick the peels off but I certainly hope that a sweet-sour-sugary-bitter flavour IS your thing. It is ridiculously good. This is a ridiculously good cheesecake.
This is a mash-up of a delicious coffee cheesecake I made a while ago, and I liked that there was yoghurt in it, which makes it creamy and tangy, and sort of light, plus this decadent chocolate cheesecake by Passionate About Baking because the sheer amount of chocolate in there had me salivating. I hope you love it!
Chocolate Orange Cheesecake
Ingredients
For the base
- 150 gms digestive biscuits about 20 biscuits / or use graham crackers
- 1/4 cup cocoa powder
- 2 tbsps caster sugar
- 1/4 cup butter, melted (55 gms)
For the cheesecake filling
- 200 gms dark cooking chocolate (I used 55%)
- 2 medium oranges
- 400 gms cream cheese, at room temp (approx 1 and 3/4 cups)
- 3/4 cup plain yoghurt
- 1/3 cup cocoa powder
- 3 eggs, at room temp
- 2 tsps vanilla extract
- 3/4 cup caster sugar
For the topping
- Two medium oranges, thinly sliced
- 1 tbsp brown sugar
- 1 tbsp butter
Instructions
- First make the crust. In a food processor, blitz the biscuits to form fine crumbs. Add the cocoa and caster sugar and blitz for a few seconds to combine, then add the melted butter. Blitz again till the mixture begins to clump together. It should feel slightly moist and buttery. If it's too dry, add more butter.
- Tip the mixture out into a 9 inch springform pan and press down with your fingertips or with the bottom of a smooth bowl, to even it out, making sure the entire base of the pan is covered. Chill for at least 30 mins.
- While the base is chilling, melt the chocolate in a double boiler until smooth and set aside to cool slightly. Squeeze out the juice from both oranges and set aside. Preheat the oven to 170 C.
- Wipe the bowl of the food processor out and make the filling. Blitz the cream cheese for a few seconds to soften and smoothen it, then add the yoghurt, cocoa, eggs, vanilla, sugar, chocolate and orange juice. Blitz till completely combined and smooth but do not over mix.
- Pour the filling out onto the chilled base and bake for 40 to 45 minutes until the center still has a wobble. (The edges may have a few small cracks if overbaked but it doesn't do any harm). Allow to cool to room temperature, then chill overnight.
- When ready to serve, melt the butter and brown sugar in a pan. Add the orange slices and cook on both sides till caramelised and slightly soft. Allow to cool before arranging on the cheesecake. Alternatively, you could first slice the cheesecake, then place the orange slices on top. Whatever's easier! Store in the fridge for 5 to 6 days. Happy eating 🙂
Notes
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Thanks for a great recipe, Gayatri! Just made this for the Jewish festival of Shavuot (it’s traditional to eat cheesecakes and other dairy foods on the holiday) for the third year running. I have a cheesecake competition with my husband and this one always wins hands-down. Not too sweet, absolutely perfect tecture. Thank you!!
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Hi Gayatri !
Which brand of cream cheese , and cooking chocolate do you use for baking ? I normally use amul cream cheese, but was wondering if a different brand would have a better taste / texture?
Hi Arpita, I usually use Britannia or La Cremella cream cheese, depending on what’s available and Mii Spezial for chocolate. There’s more info in the ‘ingredient search’ section, on the top of this page 🙂
Great ! Thanks 🙂
Hi! Was wondering whether when you say centre is set you mean a knife should come out clean?
No, set means it should look fairly firm, with just a slight wobble. I sometimes bake my cheesecakes longer to firm them up completely, though the ideal one is a little ‘wobbly’ when it’s fresh out of the oven. Overnight chilling firms it up completely. The knife test doesn’t work in the case of a cheesecake. Hope that helps 🙂
Thank you 🙂 That really helped
Hey Gayatri!
Did you bake this in a water bath?
Hi Shalini, no I didn’t mainly because I don’t have dishes large enough for one and my oven is medium size. But if you can, go ahead, it will make a smoother cheesecake 🙂
Thanks! I don’t have a large roasting pan either (I just use the oven’s baking tray and fill that with water :P). Will let you know how it turns out!
Hello! I did this over the weekend for a party and it was a super duper hit. Thank you so much for this recipe Gayatri 🙂
Have tagged you on my Instagram post, do have a look and let me know what you think.
I’m so glad to hear that! I haven’t got any Instagram notifications from you, is yours a private profile? Only public profile tags can be seen unfortunately!
Yes, it’s a private profile! I just make it public for you to see 🙂
Do you have an eggless recipe of this ??
No, I think eggs are crucial to the texture of a cheesecake but you could try this no-bake version since it does not need vegan cream cheese. https://thedessertedgirl.com/2016/06/05/vegan-mango-cheesecake/