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Chocolate Orange Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I took inspiration from Nigella's choc orange cake and came up with this meltingly delicious creamy cheesecake.

I took inspiration from Nigella's choc orange cake and came up with this meltingly delicious creamy cheesecake.

Ingredients

Serves: 8

Metric Cups

For the Crust

  • 50 grams unsalted butter (softened)
  • 150 grams chocolate biscuits
  • zest of 1 orange

For the Filling

  • 100 grams dark chocolate
  • 350 grams mascarpone cheese
  • 150 grams soft light brown sugar
  • 3 large eggs
  • 2 oranges (zest & juice)
  • 1 teaspoon vanilla
  • 1 pinch of salt

For the Garnish

  • orange
  • raspberries
  • orange flavour dark chocolate (grated)

For the Crust

  • 1¾ ounces unsalted butter (softened)
  • 5⅓ ounces chocolate biscuits
  • zest of 1 orange

For the Filling

  • 3½ ounces bittersweet chocolate
  • 12⅜ ounces mascarpone cheese
  • 5⅓ ounces soft light brown sugar
  • 3 large eggs
  • 2 oranges (zest & juice)
  • 1 teaspoon vanilla
  • 1 pinch of salt

For the Garnish

  • orange
  • raspberries
  • orange flavour bittersweet chocolate (grated)

Method

Chocolate Orange Cheesecake is a community recipe submitted by letsindulge and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Oil and line a 20cm loose bottom cake tin about 9cm deep. Pre heat your oven to 200C and put a full kettle on to boil. To make the crust put the butter, biscuits and orange zest in a food processor and blitz to get damp crumbs. Or bash the biscuits in a freezer bag and add the orange zest and melt the butter. Pop it in your lined and greased tin and use your hands to pat it down. Put it in the fridge whilst you get on with the lovely filling.
  • Melt the chocolate either in the microwave or in a heat proof bowl over a pan of gently simmering water. Set it aside to cool a little. Put all the remaining ingredients either in the food processor and mix or mix by hand. Add the cooled melted chocolate and pour in the biscuit lined tin. Wrap the tin tightly first with cling film then a double layer of foil. Put it in a deep roasting tray and fill the tray with boiling water (You want the water to come up about half way of the tin). Slowly put the tray into the oven (you dont want to burn yourself!) into your pre heated oven for 30-45 mins until just set and slightly risen at the edges. It may crack a little on top but it doesn't matter as the adorning later will hide any flaws.
  • Take it out of the oven (it should be set but still have a slight wobble) and run a knife around the edge. Leave it to cool, wrap with foil and chill for several hours or even over night.
  • When ready to serve transfer to a serving plate, garnish with the orange slices, grated chocolate and raspberries. Indulge.
  • Oil and line a 20cm loose bottom cake tin about 9cm deep. Pre heat your oven to 200C and put a full kettle on to boil. To make the crust put the butter, biscuits and orange zest in a food processor and blitz to get damp crumbs. Or bash the biscuits in a freezer bag and add the orange zest and melt the butter. Pop it in your lined and greased tin and use your hands to pat it down. Put it in the fridge whilst you get on with the lovely filling.
  • Melt the chocolate either in the microwave or in a heat proof bowl over a pan of gently simmering water. Set it aside to cool a little. Put all the remaining ingredients either in the food processor and mix or mix by hand. Add the cooled melted chocolate and pour in the biscuit lined tin. Wrap the tin tightly first with cling film then a double layer of foil. Put it in a deep roasting tray and fill the tray with boiling water (You want the water to come up about half way of the tin). Slowly put the tray into the oven (you dont want to burn yourself!) into your pre heated oven for 30-45 mins until just set and slightly risen at the edges. It may crack a little on top but it doesn't matter as the adorning later will hide any flaws.
  • Take it out of the oven (it should be set but still have a slight wobble) and run a knife around the edge. Leave it to cool, wrap with foil and chill for several hours or even over night.
  • When ready to serve transfer to a serving plate, garnish with the orange slices, grated chocolate and raspberries. Indulge.
  • Additional Information

    Make sure the butter and mascarpone is soft (you could leave it out over night). The cake will keep in the fridge for several days.

    Make sure the butter and mascarpone is soft (you could leave it out over night). The cake will keep in the fridge for several days.

    Tell us what you think

    What 2 Others have said

    • Great recipe, came out moussey and thick and delicious... I did have quite a lot of the cheese mixture/topping left over (which tasted great by itself) so next time I would halve the topping.... unless, like me, you enjoy just eating the chocolatey mix out of a tub ;)

      Posted by BakingFanatic on 28th June 2014
    • I tried this recipe twice yesterday and both times came out slightly runny and the base wasn't very thick. I think next time I will try two eggs and one yolk. Double the biscuit base, try 500g mascarpone and leave it in the oven for 50 mins The flavouring is lovely, just a shame about the consistency.

      Posted by Yzibella on 25th December 2012
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