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Chocolate Orange Cheesecake

Irresistibly Creamy Chocolate Orange Cheesecake Recipe

This Chocolate Orange Cheesecake is a delicious blend of rich chocolate and zesty orange for an irresistible dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 9 ounces Chocolate Cookies Crushed into fine crumbs
  • ¼ cup Unsalted Butter Melted
For the Filling
  • 16 ounces Cream Cheese Room temperature
  • ¾ cup Granulated Sugar Can be swapped with sugar alternative
  • 3 large Eggs Room temperature
  • 1 tablespoon Orange Zest Freshly grated
  • ¼ cup Orange Juice Freshly squeezed
  • 1 teaspoon Alcohol-free Vanilla Extract Regular extract can be used
  • 1 cup Semi-sweet Chocolate Chips Melted
  • 2 teaspoons Agar-Agar Powder Vegetarian thickener

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric Mixer
  • food processor
  • measuring cups
  • measuring spoons
  • small saucepan
  • microwave-safe bowl

Method
 

Preparation
  1. Crush chocolate cookies into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch springform pan and set aside.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by orange zest, juice, and vanilla extract.
  3. Melt chocolate chips and fold into cream cheese mixture, ensuring even distribution.
  4. Dissolve agar-agar in water over medium heat and mix into the cheesecake filling.
  5. Pour filling over crust and bake at 325°F for 55-65 minutes.
  6. Turn off oven and let cheesecake cool gradually inside with the door ajar for an hour, then refrigerate for at least 4 hours.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 40gProtein: 6gFat: 28gSaturated Fat: 16gCholesterol: 95mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 600IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to avoid lumps. Cool cheesecake gradually to minimize cracking.

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