Decadent Chocolate Orange Baked Cheesecake

Name: Decadent Chocolate Orange Baked Cheesecake
Prep time: 40 min
Cook time: 75 min
Total time: 115 min
Yield: 10
Ingredients: 200 g dark chocolate digestive biscuits, roughly broken; 75 g butter melted, plus extra for greasing; 4 large eggs; 2 large egg yolks; 2 tubs tubs full-fat cream cheese; 150 ml tub double cream; 140 g golden caster sugar; 1.5 oranges finely grated zest 1.5 oranges; 4 tbsp orange liqueur, such as Cointreau; 50 g orange milk chocolate grated; 50 g almond milk chocolate grated

Indulge in this silky, citrus-infused baked cheesecake featuring a rich dark chocolate biscuit base and a velvety orange filling. Using a gentle water bath ensures a perfectly smooth texture, making it a sophisticated centerpiece for any dessert table.

Servings10 Portions

Prep Time40 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

dark chocolate digestive biscuits, roughly broken
200 g
butter melted, plus extra for greasing
75 g
large eggs
4
large egg yolks
2
tubs full-fat cream cheese
2 tubs
tub double cream
150 ml
golden caster sugar
140 g
finely grated zest 1.5 oranges
1.5 oranges
orange liqueur, such as Cointreau
4 tbsp
orange milk chocolate grated
50 g
almond milk chocolate grated
50 g

Step-by-Step Instructions

Prepare the base: Lightly grease a 20cm springform cake tin and line the bottom with parchment paper. In a food processor, pulse the chocolate digestive biscuits and melted butter until they form fine crumbs. Transfer the mixture to the tin, spreading it evenly and pressing down firmly with the back of a spoon. Place the tin in the freezer for 30 minutes to set.

Waterproof the tin: Lay out a large piece of extra-wide foil (or two pieces criss-crossed) on your work surface. Place the chilled cake tin in the center and fold the foil tightly up the sides to create a watertight barrier. Place the wrapped tin into a medium-sized roasting tin.

Prepare the filling: Preheat your oven to 180°C (160°C fan/gas 4). In a food processor, blitz the whole eggs and egg yolks until well combined. Add the cream cheese, double cream, golden caster sugar, orange zest, and orange liqueur. Pulse the mixture until it is just combined and smooth, being careful not to over-mix. Pour the filling gently over the chilled biscuit base.

Bake in a water bath: Pour enough just-boiled water into the roasting tin so that it reaches about 2cm up the sides of the foil-wrapped cake tin. Carefully place the roasting tin on the center rack of the oven and bake for approximately 1 hour and 15 minutes. The cheesecake is ready when the edges are very lightly browned and the center still has a slight wobble.