Chocolate Orange Cheesecake Cake (Print-Friendly Format)
Tangy orange and silky chocolate are layered on a classic biscuit base and chilled to luscious perfection.
# Ingredients You’ll Need:
→ Base
01 -
250 g digestive biscuits
02 -
100 g unsalted butter, melted
→ Filling
03 -
600 g cream cheese, softened
04 -
150 g caster sugar
05 -
300 ml double cream
06 -
Zest of 2 oranges
07 -
1 teaspoon orange extract
→ Topping
08 -
100 g dark chocolate, melted
# How to Make It:
01 -
Crush digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Transfer the crumbs to a bowl and mix thoroughly with melted unsalted butter. Press the mixture firmly into the base of a 23 cm springform tin. Refrigerate for at least 30 minutes to set.
02 -
In a large mixing bowl, beat the softened cream cheese with caster sugar until smooth and creamy. Gradually whisk in double cream until the mixture becomes thick and homogeneous.
03 -
Add orange zest and orange extract to the cream cheese mixture. Gently fold in until the flavourings are evenly distributed throughout.
04 -
Spoon the cream cheese mixture over the chilled biscuit base, smoothing the surface evenly. Drizzle melted dark chocolate across the top for a decorative finish.
05 -
Cover with cling film and refrigerate for a minimum of 4 hours, or ideally overnight, to ensure a firm and set texture.
06 -
Carefully remove the set cheesecake from the springform tin and transfer to a serving plate. Garnish with additional orange zest or chocolate shavings if desired before serving.
# Extra Tips:
01 -
Store in an airtight container in the refrigerator for up to 3 days to maintain optimal texture.
02 -
Allow a few minutes at room temperature before slicing to soften the chocolate layer.
03 -
Serve chilled with fresh orange segments to enhance the citrus notes.
04 -
For heightened orange intensity, briefly warm the zest in a small pan with a touch of butter before blending into the filling.