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Chocolate Orange Cheesecake

Dark, creamy, chocolate cheesecake spiked with fresh orange juice topped with caramelised orange slices. Rich and perfect!
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Makes: 9 " cake
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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

*I find the imported variety of Valencia oranges make for better slices than the Indian ones and they're not too expensive.
*For a stronger orange flavour, you could reduce the chocolate to 150 gms.
*If you do not have a food processor, you can make the biscuit crumbs using a rolling pin and make the filling with a hand mixer and large bowl.
*Check out my no-bake chocolate cheesecake if you're looking for an eggless option or you could try this baked eggless version and experiment with the chocolate orange flavours.