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When it comes to cheesecake there’s not much to dislike. Whether they have fruit or chocolate or both, they tend be a very satisfying way to end a meal. That’s why this chocolate orange cheesecake is such a wonderful combination of flavors (and one you don’t see often in the world of cheesecake). This unique dessert will have everyone asking for the recipe and for good reason: it’s a keeper!
The first step to making this cheesecake is the crust. This one is a simple mix of melted butter and crushed Oreos. Pop this into a food processor or blender and pulse until you’re left with a sandy, soil-like mixture. Then press this into a 9″ spring form pan and bake for 10 minutes.
While that’s baking you can begin on the filling, for which you’ll need a can of frozen orange juice concentrate. It’s not a typical cheesecake ingredient, but this is no ordinary cheesecake. You’ll need 3/4 cup of the thawed concentrate. I’ve tried it with more and this is the perfect amount so that it doesn’t become overpowering.
You’ll also need the zest of a large orange. Basically, just find the biggest orange in the grocery and zest that. I did trim off a bit for the decoration, but the remainder of the zest went into the mix. You can also add a few drops of yellow or orange food coloring to boost the citrus-y look of the cake. I did this for the cheesecake pictured and it makes the cake look a lot sunnier somehow.
Bake this for an hour alongside a pan of hot water. This creates a steamy oven and makes it less likely that the cheesecake will crack during or after baking. Then to slowly cool off the oven stick a wooden spoon in the door to crack it open before turning the oven off.
The hardest part of any baked cheesecake is the waiting, but you do really need to let it incrementally cool down. After it’s cooled in the oven it needs to cool at room temperature for a while, too, before going into the fridge to set (ideally overnight). This is a perfect time to work on the decorations if you’re using them.
I cut Oreos in quarters and placed them around the edge and then put crushed Oreos and the aforementioned sliver of orange zest in the center. You can cover the whole thing in Oreo crumbs. Or some shaved chocolate on top would also be really tasty and eye catching.
This cheesecake is definitely not too sweet and has a complex flavor that goes beyond mere cream cheese. It’s a very hearty cheesecake without being too stiff. If you’re looking for a star dessert that will please a variety of eaters, look no further than this chocolate orange cheesecake.
Chocolate Orange Cheesecake
Diet: Vegetarian
For the crust:
- 30 Oreo cookies, crushed, plus extra for garnish
- 4 tablespoons unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, room temperature
- 1/3 cup granulated sugar
- 5 tablespoons all-purpose flour
- 1/4 teaspoon salt
- zest of 1 large orange
- Yellow or orange food coloring (optional)
- 3/4 cup frozen orange concentrate, room temperature
- 1 1/4 cup sour cream or Greek yogurt, room temperature
- 1 egg, room temperature
Preparation
- Preheat oven to 375˚F. Combine Oreos and butter in blender food processor and pulse until a sandy mixture forms. Press into the bottom of a 9” springform pan and up the sides a bit. Bake for 10 minutes and then set aside.
- Preheat oven to 300˚F. In a large bowl combine cream cheese, flour, sugar, salt, orange zest, and food coloring (if using). Beat until smooth and then add orange juice concentrate and sour cream or yogurt and egg.
- Pour a few cups of boiling water into an oven-safe pan. Place this next to where the cheesecake will be baking on the same rack to create a steamy environment. Pour filling into crust and carefully transfer to oven. Bake for 60 minutes and then turn off heat. Place a wooden spoon in the oven to allow oven to slowly cool off for 45 minutes.
- Remove from oven and decorate with crushed or sliced Oreos, pushing cookies slightly into top of cheesecake. Allow to cool at room temperature for another 45 minutes before placing in the refrigerator for at least 4 hours (overnight is best). When ready to serve slice into 12 slices.
Recipe adapted from Cupcake Project.