Chocolate Orange Cheesecake

Posted on Sep 27 2007 - 6:14pm by Barry C. Parsons

Chocolate Orange Cheesecake – a luscious two layered cheesecake inspired by Terry’s Chocolate Orange. It’s been popular in my family and on my blog for many years.

Chocolate Orange Cheesecake

Chocolate Orange Cheesecake


I adapted this chocolate orange cheesecake recipe about 15 years ago around the Holidays when Santa, in his regular generosity, inspired me by leaving that familiar favorite, a Terry’s Chocolate Orange, in the toe of my Christmas sock. Since then, this recipe has proven to be the most popular of the many cheesecakes in my repertoire. Probably because of the great popularity of Terry’s Chocolate Orange in the U.K., the Brits who have sampled this chocolate orange cheesecake have gone mad for it. It has made many the repeat appearance at the annual family Christmas feast. More recently, I was called upon to provide something to be raffled off at a fundraiser tonight and thought this might catch the eye of ticket buyers.
If you enjoyed this recipe, check out out entire Desserts Category where you’ll find many many more delicious dessert ideas.
Chocolate Orange Cheesecake
Prep time
Cook time
Total time
Chocolate Orange Cheesecake - a luscious two layered cheesecake inspired by Terry's Chocolate Orange. It's been popular in my family and on my blog for many years.
Recipe type: Dessert
Serves: 16 servings
  • 1 ½ cups Oreo Cookie Crumbs
  • ⅓ cup melted butter
  • 3 tbsp sugar
  • 1 ½ pounds cream cheese
  • 1 ¼ cups sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • ¾ cup whipping cream
  • 1 ½ squares unsweetened baking chocolate, melted (In a pinch you can substitute ½ cup cocoa but add another ¼ cup whipping cream to this half of the mixture.)
  • Zest of one large orange, finely grated
For the ganache glaze
  • ¼ cup whipping cream
  • 1 cup semisweet or dark chocolate chips
  1. Lightly grease the bottom but not the sides of a 9 or 10 inch springform pan. Line the bottom with a sheet of parchment paper for easy release from the pan later, once the cheesecake has cooled.
  2. Mix together the cookie crumbs, melted butter and 3 tbsp sugar and press into pan.
  3. Cream together the cream cheese and 1 ¼ cups sugar.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Add the vanilla extract and whipping cream and blend until smooth.
  6. then divide mixture into 2 equal portions in separate bowls..
  7. To the first half of the mixture, stir in the melted chocolate (or cocoa and additional cream)
  8. Pour into bottom of the prepared springform pan.
  9. To the second half of the mixture, stir in the finely grated and chopped zest 1 large orange. Carefully spoon this mixture over the top of the chocolate mixture already in the pan.
  10. Bake at 325 degrees F for about 60 minutes or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with the Ganache glaze.
  11. To make the ganache glaze, in a heavy bottomed pot, scald but do not boil the ¼ cup whipping cream, then melt in the chocolate chips over low heat.
  12. Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used. Garnish with orange segments, orange zest curls or orange slices.

15 Comments so far. Feel free to join this conversation.

  1. Shaby January 17, 2008 at 2:20 am - Reply

    Looks delish – I can’t wait to try it.

    Question – do you bake the cheesecake in a water bath? Also, how did you get the deep orange colour? Zest alone wouldn’t be enough… did you add some food colouring or turmeric?


  2. Le Chef Secret January 17, 2008 at 11:01 am - Reply

    The color is natural, coming only from the orange zest. Turmeric? In cheeseckee? Surely you jest! 😉

  3. Lisa Browne January 11, 2009 at 3:42 pm - Reply

    I made this on Friday – just like eating a Terry’s chocolate orange – delicious! Thanks.

  4. Barry C. Parsons January 11, 2009 at 5:41 pm - Reply

    Glad it turned out well for you. I’ve made more of this recipe than any other cheesecake. Everybody loves it.

  5. nicosland May 27, 2010 at 3:40 pm - Reply

    Hello, the recipe says 1 1/2 pounds of cream cheese, how many packages (bricks) would that be or can you break it into cups or some other measurement?

    I’m looking to try this recipe this weekend and want to make sure i purchase the correct quantities of ingredients.


  6. Anonymous March 2, 2012 at 10:57 am - Reply

    I was wondering do you have to whip the whipping cream? Thanks

  7. Anonymous March 2, 2012 at 1:44 pm - Reply

    Hello! Is the whipped cream the sweet one sold in cans with a tip? How many packages of cream cheese are needed? How much chocolate for the pie is needed (kg or pounds not squares please)?
    Please answer I really want to do this pie this weekend, sounds delicious!

    • Barry C. Parsons March 3, 2012 at 10:34 am - Reply

      No not spray whipped cream, the liquid type in cartons in your dairy section. Should be near coffee cream and milk. 3 8 0z bricks of cream cheese are needed.
      1 1/2 squares unsweetened chocolate equals 1 1/2 ounces. The cocoa works just as well in my opinion.

  8. Anonymous December 22, 2013 at 4:53 pm - Reply

    Does this cheesecake freeze well?

  9. Barry C. Parsons December 23, 2013 at 10:50 am - Reply

    Yes you should have no problem freezing this cheesecake.

  10. Jerry December 21, 2014 at 12:55 pm - Reply

    How many tbsp of the finely grated zest and of the chopped zest.

    Also can you use grand marnier

    I need a reply ASAP if possible!


    • Barry C. Parsons December 29, 2014 at 10:38 am - Reply

      You can use a couple of tbsp of Grand Marnier. About a tbsp of finely minced orange zest should do. A little more if you like intense orange flavour.

  11. Debbi February 7, 2015 at 11:44 am - Reply

    Hi Barry:
    Love your cheesecakes. The Raspberry tuxedo is my favorite and I’ve made it several times. I want to make this one and I’m wondering why this one is not made in a bain marie? Can it be? How would that affect the cooking time and temperature?
    Thanks so much Barry for all your wonderful recipes.

    • Barry C. Parsons February 7, 2015 at 12:19 pm - Reply

      Yes it can and I actually do. The recipe is an old one and needs to be updated. With over 130 recipes on site, updating is a slowwwww process, especially with everything else I do. I’m writing my second cookbook now so I have even less time for these things. B

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