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Orange Chocolate Cheesecake

Orange Chocolate Cheesecake: The Ultimate Decadent Delight

Indulge in the rich and citrusy flavors of this Orange Chocolate Cheesecake recipe. Perfect for any occasion, it’s a show-stopping dessert that’s easy to make and unforgettable to taste.
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Prep Time: 40 minutes
Cook Time: 1 hour 30 minutes
Cooling Time: 30 minutes
Total Time: 2 hours 40 minutes
Servings: 12 people
Calories: 450kcal
Cost: $25

Equipment

  • Electric mixer
  • 10-inch cake pans
  • Springform pan
  • Parchment paper
  • Wire cooling racks
  • Offset spatula for frosting

Ingredients

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup sour milk (or buttermilk)
  • 1 cup black coffee
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 ounces orange liqueur (optional)
  • 1 1/2 pounds cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup whipped cream
  • zest of 1 large orange finely minced zest
  • 4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 cup softened butter
  • 3-4 tablespoons milk
  • 2 cups chocolate chips
  • 1/2 cup heavy cream

Instructions

  • Preheat oven to 325°F (165°C) and grease/flour two 10-inch cake pans.
  • In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, sour milk, black coffee, vegetable oil, and vanilla extract to the bowl and mix for 2 minutes until smooth.
  • Pour batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  • Cool cakes on wire racks before proceeding.
  • In another bowl, beat cream cheese and sugar until smooth.
  • Add eggs one at a time, mixing well after each addition. Then stir in vanilla, orange zest, and whipped cream.
  • Line a 10-inch springform pan with parchment and pour in the cheesecake mixture.
  • Bake cheesecake at 325°F (165°C) for 50 minutes to 1 hour, or until the surface is no longer shiny.
  • Let cheesecake cool completely and then run a knife around the edges to release.
  • Assemble by placing one chocolate cake layer on a serving plate and brushing lightly with orange liqueur if using.
  • Spread a thin layer of chocolate buttercream glaze over the cake, then add the cheesecake layer on top.
  • Add the second chocolate cake layer and cover the entire cake with remaining buttercream.
  • Drizzle chocolate ganache over the top and sides, letting it cascade.

Notes

For the ganache, heat cream until just about to boil, then pour over chocolate chips and let sit for 2 minutes before stirring for a smooth finish. If using coffee, it enhances the chocolate flavor without making the cake taste like coffee, so don’t skip it! Store the cheesecake in the refrigerator or in an airtight container for up to 5 days. For long-term storage, wrap individual slices tightly and freeze. To prevent cracks in the cheesecake, avoid overmixing and consider using a water bath while baking.

Nutrition

Calories: 450kcal | Carbohydrates: 58g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 80mg | Sodium: 240mg | Potassium: 120mg | Fiber: 2g | Sugar: 30g | Vitamin A: 600IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg
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