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.
I adapted this chocolate orange cheesecake recipe about 15 years ago around the Holidays. Santa, in his regular generosity, inspired me by leaving that familiar favourite, 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 too.
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.
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If you liked this delicious cheesecake recipe be sure to check out this one too:
- 1 ½ cups Oreo Cookie Crumbs
- 1/3 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 1/2 cup cocoa but add another ¼ cup whipping cream to this half of the mixture.)
- Zest of one large orange finely grated
- ¼ cup whipping cream
- 1 cup semisweet or dark chocolate chips
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.
Mix together the cookie crumbs, melted butter and 3 tbsp sugar and press into pan.
Cream together the cream cheese and 1 ¼ cups sugar.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and whipping cream and blend until smooth.
then divide mixture into 2 equal portions in separate bowls..
To the first half of the mixture, stir in the melted chocolate (or cocoa and additional cream)
Pour into bottom of the prepared springform pan.
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.
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.
To make the ganache glaze, in a heavy bottomed pot, scald but do not boil the 1/4 cup whipping cream, then melt in the chocolate chips over low heat.
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.
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