Chocolate Orange Cheesecake

Easy Baked Cheesecake 

Extremely rich dark chocolate cheesecake with orangey bits and a hint of Grand Marnier liqueur and topped with Terry's chocolate orange.

Perfect for entertaining and of course, it's a chocolate lover's dream!

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The orangey bits in the Lindt Orange Intense Chocolate used in this recipe really sets it apart from other orange cheesecake recipes. 

Of course, both the chocolate and Gran Marnier Liqueur can be found in any good supermarket. 

If you're not into chocolate but are looking for a Christmas dessert recipe, you might like this Christmas Meringue Wreath recipe.

Ingredients in this recipe

• 250g McVities Hobnob biscuits

• 160g unsalted butter - melted

• 200g Lindt Excellence Orange Intense

• 500g soft cheese

• 50g sour cream

• 140g caster sugar

• 60ml fresh orange juice

• 40ml Grand Marnier

• 3 eggs

For the topping, you will need

Half a Terry's Chocolate orange and some dark chocolate - shaved for sprinkling.

Servings

This cheesecake is so rich and chocolatey, it will serve 8-10 people 😉 

Equipment

You will need a loose bottomed tart tin or you will never get it out of the tin without breaking your cheesecake! 

You might also like my Baked Chocolate Cheesecake.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chocolate orange cheesecake, easy baked cheesecake recipe, Terry's chocolate orange, Lindt chocolate cheesecake recipe,

dessert,

International

Yield: 8-10

Author: Jan Bennett

Chocolate Orange Cheesecake

Rich and indulgent chocolate cheesecake for grown-ups!

Prep time: 10 MinCook time: 45 MinInactive time: 8 HourTotal time: 8 H & 55 M

Ingredients

• 250g McVities Hobnob biscuits
• 160g unsalted butter - melted
• 200g Lindt Excellence Orange Intense
• 500g soft cheese
• 50g sour cream
• 140g caster sugar
• 60ml fresh orange juice
• 40ml Grand Marnier
• 3 eggs

To finish

• half of a Terry's Chocolate orange
• dark chocolate - shaved for sprinkling

Instructions

Preheat your oven to 120°C/150°F

1. Lightly grease a round 23cm loose base tart or quiche tin.
2. Put biscuits in a food processor and whiz up till they are finely ground. Put the butter in a saucepan and melt.
3. Once melted tip in the biscuits and mix together with a wooden spoon.
4. Now press the biscuit mixture evenly over the base of the tin and smooth it with the back of a spoon and set aside.
5. Put the soft cheese into a big bowl and using a clean wooden spoon mix until it gets nice and soft.
6. Now add the sour cream and sugar and continue mixing until nice and smooth.
7. Put the orange juice into a saucepan and gently bring to the boil - break up the chocolate and mix into the orange juice, stirring until melted.
8. Add in the Grand Marnier and stir.
9. Remove from the heat and mix the chocolate into the cheese mixture, scraping down the sides as you go.
10. Put the eggs in one at a time, mixing well after each one.
11. Tip the cheesecake mixture into the prepared tin and cover the bottom of the tin with foil and make sure it comes up around the sides a bit. This is so that the water doesn't get into the tin - see the next step and you'll see what I mean.

Next step

1. Place the cheesecake (with the foil around) into a deep baking tray.
2. Pour about 2cm deep hot water into the base of the tray. This will prevent the cake from drying out.
3. Put into the preheated oven and bake for approximately 45 minutes.
4. You'll know it’s ready when it is set on the sides but still slightly soft in the centre - just give it a very gentle shake.
5. Cool the cake in the tin and put it into the fridge for 8 hours, but overnight is best.
6. You can decorate it a few hours before serving it with chocolate orange pieces and some shaved chocolate. Or, of course, you can decorate it however you fancy.

https://www.aglugofoil.com/2010/10/dark-chocolate-and-orange-cheesecake.html

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