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Chocolate Orange Cheesecake with Candied Orange Slices and Chocolate Ganache Recipe

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3.9 from 71 reviews

This luscious Chocolate Orange Cheesecake combines rich semisweet chocolate and zesty fresh orange to create a decadent dessert perfect for any occasion. With a crunchy Oreo crumb crust, creamy chocolate and orange-infused cheesecake filling baked in a water bath for smooth texture, topped with a silky chocolate ganache and garnished with slices of terry chocolate orange and homemade candied orange slices, this recipe delivers a gourmet treat that's sure to impress.

Ingredients

Crust

  • 36 whole Oreo cookies (crushed into 3 cups crumbs)
  • 4 tablespoons melted butter (cooled)
  • ⅛ teaspoon sea salt

Cheesecake Filling

  • 2 cups semisweet chocolate chips
  • ½ cup heavy whipping cream
  • ¾ cup granulated sugar
  • ¼ teaspoon sea salt
  • Zest of 1 orange
  • 24 oz (680g) cream cheese (softened)
  • 3 large eggs
  • ½ cup sour cream (room temperature)
  • ¼ cup freshly squeezed orange juice
  • 1 tablespoon pure vanilla extract

Candied Orange Slices

  • 2 oranges (sliced into ⅛” even slices, about 6 slices needed)
  • 2 cups granulated sugar
  • 1 ½ cups water

Chocolate Ganache

  • ¾ cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • ⅛ teaspoon sea salt

Decoration

  • 8 slices terry chocolate orange
  • 8 slices candied orange slices

Instructions

  1. Prepare Crust: Preheat the oven to 355°F (180°C). Grease an 8” or 9” round springform pan with cold butter. Crush the Oreos into fine crumbs using a food processor or by smashing them in a bag with a rolling pin. Combine crushed Oreos, melted butter, and salt until evenly mixed. Press the mixture into the pan, ensuring it goes halfway up the edges. Bake for 12 minutes until set.
  2. Melt Chocolate: Set up a double boiler by simmering water in a saucepan. Place chocolate chips and heavy cream into a heat-safe bowl over the saucepan and stir until melted and smooth. Remove from heat and let cool to room temperature.
  3. Prepare Orange Sugar: Boil water in a kettle for later use. In a large bowl or mixer, combine granulated sugar, salt, and orange zest. Rub the zest into the sugar with your fingers until it becomes pale orange and clumpy, releasing the orange oils and aroma.
  4. Make Cheesecake Batter: Add softened cream cheese to the orange sugar and beat until smooth. Add eggs one at a time, beating well after each addition and scraping down bowl sides. Mix in the melted chocolate until just combined. Fold in sour cream, vanilla extract, and fresh orange juice, mixing gently until smooth and even.
  5. Assemble and Bake: Pour filling into the pre-baked crust and smooth the top. Place the springform pan inside a slightly wider round baking pan, then set this in a larger rectangular baking dish. Carefully pour boiling water into the large dish to create a water bath around the cheesecake pan. Bake at 355°F (180°C) for 60-75 minutes until edges are set but center still jiggles. Leave oven door ajar and cool cheesecake inside oven for 20 minutes, then remove from the water bath and cool completely at room temperature. Refrigerate at least 8 hours or overnight to set.
  6. Candied Orange Slices: Bring sugar and water to a simmer in a wide pot. Add the orange slices gently using tongs, simmer on low heat, flipping frequently, for 20 minutes until rinds appear translucent. Remove slices and let drip and cool on a rack. Store leftovers in an airtight container in the fridge up to 2 weeks; save syrup for drinks.
  7. Prepare Ganache: Heat cream and salt in a small saucepan until simmering. Place chocolate chips in a heat-safe bowl. Pour hot cream over chocolate and cover for 7 minutes. Whisk until smooth and glossy.
  8. Assemble and Serve: Unmold chilled cheesecake and pour ganache evenly over the top, spreading to the edges. Decorate the cake edge alternating terry chocolate orange slices and candied orange slices. Chill in the freezer for 5 minutes to set ganache. Slice and enjoy your decadent chocolate orange cheesecake.

Notes

  • Using a water bath while baking prevents cracks and ensures a creamy texture.
  • If you don’t have a roasting pan for the water bath, use a large deep baking dish or any oven-safe pan that can safely hold hot water around the cheesecake pan.
  • Candied orange slices can be made ahead and stored in the fridge for up to two weeks.
  • Let the ganache set briefly in the freezer to firm up for a prettier slice.
  • Be sure to use room temperature cream cheese and sour cream to avoid lumps in the filling.

Find it online: https://recipethrive.com/chocolate-orange-cheesecake-with-candied-orange-slices-and-chocolate-ganache-recipe/