Ingredients
Method
- Preheat the oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into a springform pan. Bake for 10 minutes and let cool. <
- p id=”instruction-step-2″>2. Beat cream cheese until smooth. Gradually add sugar, then mix in orange zest and juice.
- p id=”instruction-step-3″>3. Melt dark chocolate, cool slightly, and fold into the cream cheese mixture along with whipped heavy cream.
- p id=”instruction-step-4″>4. Pour filling into the cooled crust and refrigerate for at least 4 hours or overnight.
- p id=”instruction-step-5″>5. Garnish with melted chocolate and orange slices before serving.
Nutrition
Notes
Chocolate Choice: I always use a good quality dark chocolate between 60 and 70 percent cocoa.
Anything too bitter can clash with the orange, and milk chocolate makes the filling too sweet for my taste.
Orange Zest Tip: Be careful not to grate the white pith from the oranges.
I learned this the hard way.
That white part is very bitter and can ruin the fresh, bright citrus flavor in the cheesecake.
Crust Pressing: For a clean, even crust, I use the bottom of a flat measuring cup to press the graham cracker mixture firmly into the pan.
Getting it packed tight prevents it from crumbling apart when you slice the cheesecake.
Make Ahead: This is my favorite make ahead dessert.
The texture is actually better after a full day in the fridge, so I always prepare it the day before I plan to serve it.
It gives the flavors time to meld beautifully.
Storage: Leftovers keep well in the refrigerator for up to five days.
I cover the springform pan tightly with plastic wrap.
You can also freeze individual slices wrapped in plastic and foil for up to a month.
Serving Suggestion: I love serving this with a dollop of lightly sweetened whipped cream and a few fresh raspberries on the side.
The tart berries are a wonderful contrast to the rich, creamy chocolate and orange.
Avoid Overmixing: When you fold the whipped cream into the cream cheese mixture, do it gently with a spatula.
Overmixing will deflate all that air and make your cheesecake dense instead of light and luscious.
