New recipes

Baked chocolate orange cheesecake recipe

Baked chocolate orange cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate orange cake

Really rich cheesecake that is great for special occasions and impressing people. Ha ha! It also tastes AMAZING :)

Hampshire, England, UK

17 people made this

IngredientsServes: 12

  • 60g butter, melted
  • 100g digestive biscuits, crushed
  • 200g plain chocolate, such as Bourneville®, broken into squares
  • 1 orange, zested and juiced
  • 400g full fat Philadelphia® cream cheese
  • 2 medium eggs
  • 60g caster sugar
  • 200ml double cream
  • 1 Terry's® Chocolate Orange

MethodPrep:45min ›Cook:50min ›Extra time:12hr chilling › Ready in:13hr35min

  1. Preheat the oven to 170 C / Gas 3. Grease a 21cm springform pan, and line with baking parchment.
  2. Melt the butter in a saucepan on a low heat. Whilst it is melting, crush biscuits (great stress relief this XD) until they resemble crumbs. Add the biscuits to the butter and mix until they are thoroughly coated. Place the base mixture into the tin and press down with the back of a spoon until it is spread evenly and well compacted. Place the tin into the fridge to chill whilst you are preparing the filling.
  3. Melt the chocolate gently in a heatproof bowl placed over a saucepan on steaming hot water, leave over the heat, stirring occasionally, until it is a smooth paste. Stir the zest into the chocolate.
  4. Put the cream cheese, eggs and sugar into a food processor and process until thoroughly mixed. Add the cream and process again until just mixed. with the machine running, add the melted chocolate and orange juice through the feed tube and process until smooth. Pour the filling over the crust and smooth the surface.
  5. Bake in the oven until firm on top with a lovely dark glaze, about 45 minutes. Turn the oven off and let the cheesecake cool in the oven with the door ajar. When completely cold, chill overnight.
  6. Take the cake out of the pan and decorate the top with melted Terry's Chocolate Orange. You can do this either with a fork or a piping bag made out of greaseproof baking paper. Finish off with segments of Terry's Chocolate orange, curls of orange zest and chocolate shavings in the centre.

Freezing tip

This cake should be kept in a covered container in the fridge and will last for up to 5 days or a month in the freezer.

Serving suggestion

If you want to make this cake for a dinner party, orange sorbet is a great accompaniment, decorated with angelica or a sprig of mint.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

Watch how!

Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Followed the method but a total disaster. Mixture was very thin and still liquid after 45 minutes of baking. Waste of time and ingredients-27 Sep 2014

I think I've done everything correctly but the top of the cheesecake has cracked and I have a fan assisted oven but still cooked at 170 is this correct? I'll have to chill and top it to make sure it's correct I hope so as it does look delicious-13 Mar 2014

Chocolate Orange Baked Cheesecake

It’s been every kind of winter weather today. Crisp sunshine, sleet, windy gusts, calm and then driving rain. A “spend time in the kitchen” kind of day.

The lovely mandarins I bought for zesting and freshly purchased cocoa seemed the perfect combination for cheesecake.

I was surprised to see how cracked the cheesecake turned out and learned that overbeating is the cause. It’s odd, because when I poured it into the cheesecake pan I thought, ooh!, what a wonderful light mix. Using a whisk is apparently the answer to a perfectly smooth, heavier more settled mix and smoother top. I did use an electric beater, so lesson learned. Be sure to let all your cream cheese come to room temperature if using a whisk, otherwise you’ll be tired out mixing until smooth. Letting ingredients get to room temperature is a challenge for me as my recipes are usually impromptu whims!

The crust is a chocolate keto crust and very fast to throw together. The cheesecake is the basic recipe on the Philadelphia box, with added mandarin/orange juice and zest, then topped with a xylitol sweetened sour cream. You can serve with fresh berries or compote. This is not a sweet recipe, add more sweetener if you prefer.


  • CRUST:
  • 2 cups almond flour
  • 2 heaped tblsp finely ground sugar (keto and brown if possible)
  • 2 tblsp ground flax
  • 2 heaped tblsp cocoa
  • 2 tblsp melted butter
  • 1/2 tsp salt
  • 1 tblsp vanilla essence
  • 1 beaten egg
  • 4 packets Philadelphia Cream cheese
  • 4 eggs beaten
  • 1/2 cup finely ground xylitol powder or any powdered keto sugar
  • 1 tblsp vanilla bean paste
  • Zest of a mandarin/orange
  • Juice of the citrus including pulp

Mix all dry ingredients together. Melt butter.
Add vanilla essence to butter
Beat egg
Add butter and mix to resemble crumbly mix
Add egg to butter/ flour mix
Blend well with fork
Press into cheesecake pan that had been well buttered
Pre-bake 12 minutes at 350⁰F

Cheesecake Mix
Beat softened cream cheese (best is room temperature)
Add powdered sugar and vanilla essence, lightly beat/ whisk
Beat in the 4 eggs and then add the zest and juice of mandarin, lightly mix
Pour gently into pan onto pre-baked crust

Bake in 325⁰F oven 1 hr
Let cool and refrigerate for at least 3 hours or overnight

Option: top with sweetened whipped sour cream with vanilla added and serve with fresh berries or keto berry compote.

Recipe Summary

  • 1 ½ cups graham cracker crumbs
  • ¼ cup white sugar
  • ⅓ cup butter, melted
  • 4 ounces semisweet chocolate, chopped
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 5 eggs
  • 2 tablespoons orange juice
  • ½ teaspoon grated orange zest

Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.

Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.

In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.

Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

Creamy Vanilla-Orange Cheesecake

This "Creamsicle®" cheesecake features vanilla extract plus Fiori di Sicilia and orange zest, giving it wonderfully bright flavor. It's perfect topped with summer fruit.


  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (96g) almond flour or finely ground almonds
  • 1/2 cup (71g) confectioners' or glazing sugar
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) butter, softened
  • three 8-ounce packages (680g) cream cheese, at room temperature
  • 1 1/2 cups (298g) sugar
  • 5 large eggs, at room temperature
  • 1/2 cup (113g) cream or half & half, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon Fiori di Sicilia
  • zest of 1 medium orange or lemon


To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt.

Mix in the butter until evenly crumbly.

Press into a 9" to 10" springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F.

Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling.

Take it a step further

Cheesecake tips

To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl.

Mix in the eggs one at time, then the cream, flavorings, and zest.

Pour the filling into the baked crust, and reduce the oven heat to 325°F. Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4" to 5" circle in the center will remain soft).

Turn the oven off, prop the door open, and let the cheesecake sit for an hour.

Terry’s Chocolate Orange Cheesecake

Christmas is fast approaching – in a month’s time we will be just a couple of days away from the big day! Christmas is my favourite time of year for several reasons. I love putting the decorations up, listening to festive music, baking and cooking lots of delicious food, but most of all I enjoy having break from college and seeing all my family and friends.

So I told you in an earlier post that I’d already been planning all my seasonal recipes. For this year’s first festive recipe I’m sharing this amazing Terry’s Chocolate Orange Cheesecake. All you chocolate orange lovers out there NEED to give this cheesecake a try!

It wouldn’t be Christmas without Terry’s chocolate orange. It’s one of mine and my sister’s favourite chocolates, I just love the rich chocolate mixed with the aromatic orange. My obsession with chocolate orange is proven with these cupcakes and these cookies.

This cheesecake is based on my popular No-Bake Ferrero Rocher Cheesecake. The base is made up of crushed chocolate orange digestive biscuits and is simply mixed together with melted butter and pressed into a cheesecake tin until compact. The cheesecake filling is made using the same method I use for all my no-bake cheesecakes. Beat together softened cream cheese with a touch of icing sugar and vanilla until smooth, then the fold through melted chocolate orange. I used two whole chocolate oranges in this cheesecake, so it is guaranteed to have a gorgeous flavour! Then the final step is to fold through some very lightly whipped cream and then spread the mixture over the prepared biscuit base. I told you it was unbelievably easy!

For decoration I like to keep it simple with nothing too elaborate. My sister gave me the idea to fan the chocolate orange segments in the centre of the cheesecake. So we went for that easy design, finishing with swirls of piped whipped cream. This cheesecake is a gorgeous dessert that’s an absolute breeze to make and a treat to eat!


Biscuit Base:

300g chocolate or plain digestive biscuits (or graham crackers)

140g butter (salted or unsalted), melted and cooled slightly

Cheesecake Filling:

500g full-fat cream cheese or mascarpone, softened at room temperature

2 x 157g Terry’s chocolate orange (or other orange flavoured chocolate)

300ml double cream (heavy cream), chilled

1 teaspoon vanilla extract

Terry’s chocolate orange segments – I also grated some over to decorate

Whipped cream – approx. 150ml double or whipping cream


  1. To prepare the base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon of glass to smooth over, place in the refrigerator to chill whilst you make the filling.
  2. To make the cheesecake filling: Melt the chocolate over a bain-marie or in the microwave in 20 second intervals. Leave to cool only for a few minutes – chocolate stills needs to be slightly warm before adding the remaining cheesecake ingredients later to avoid lumps forming. In a medium mixing bowl beat together the cream cheese with the icing sugar and vanilla until softened. In another mixing bowl whisk the cream until soft peaks form.
  3. Fold the cream into the cream cheese mix. Finally, fold through the melted chocolate.
  4. Spoon the cheesecake mixture over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or preferably overnight.
  5. When ready to serve, remove the cheesecake from the tin and decorate. Best serve chilled. The cheesecake can be made ahead of time, leave it in the tin, covered with cling film for up to 3 days. Leftover slices (if any!) can be stored in an airtight container in a refrigerator.

Cheesecake lovers you’re going to adore this! The cheesecake will make an amazing centrepiece on the dinner table on Christmas day!

Chocolate Orange Cheesecake

1 3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
6 ounces shortbread cookies, crushed
1/4 cup butter, melted
16 ounces cream cheese (for filling)
1 3/4 cups sugar (for filling)
1/3 cup orange juice concentrate (for filling)
3 large eggs (for filling)
1 1/2 cups sour cream (for topping)
6 tablespoons sugar (for topping)
2 tablespoons orange juice concentrate (for topping)

  1. Preheat oven to 325°F.
  2. Combine cookies and butter with a fork.
  3. Press into bottom of a 9-inch spring-form pan and slightly up the sides.
  4. Bake 15 minutes.  Cool.
  5. Melt 1 ½ cups chocolate chips at 30-second intervals, stirring after every 30 seconds until melted.  Cool.
  6. Beat cream cheese and 1 ¾ cups sugar until smooth.
  7. Add 1 ½ cups chocolate chips, 1/3 cup orange juice, and eggs, one at a time.
  8. Pour into crust, and bake 50 minutes.
  9. Cool 10 minutes.

    How to Make Chocolate Orange Cheesecake

    First, make sure that all of your ingredients are at room temperature.

    I can not stress enough how important this is. If your cream cheese is too cold, it won&rsquot mix well with the other ingredients in the recipe and you will end up with off-putting, lumpy cheesecake.

    Mix together the cream cheese, sugar, flour, salt, and zest until fully combined. Stop and scrape down the side of your mixing bowl as needed.

    Add orange concentrate and sour cream. I&rsquom throwing in another reminder here that these MUST be at room temperature. (Tip: You can substitute Greek yogurt if you want a lighter cheesecake.)

    Lastly, mix in eggs, one at a time.

    Pour the batter over prepared Oreo crust.

    I knew this chocolate orange cheesecake needed a chocolate base. But something was telling me that my usual go-to Oreo base wasn’t going to be quite the right fit. Enter: double chocolate chip cookies. They aren’t as sickly sweet as Oreos, and (purely on a shallow basis) I love how the base looks against the chocolate cheesecake topping.

    I’ve got to give a shout out to the nice guy in Sainsbury’s who let me have the last packet of Maryland double chocolate chip cookies when we both reached for it at the same time. He basically saved this cheesecake. Somehow I don’t think it would have been anywhere near as delicious with hazelnut cookies in the base. So thank you kind sir!

    I'm Amber, the author of Fettle Vegan. I made the transition to a plant-based diet about six years ago. I was born and raised in a town in Maine and grew up eating an omnivorous diet, feasting on plants and animals we grew and harvested ourselves. These days, Alex and I live in Long Beach, California with our Pit Bull Maddie. I do the cooking and the photographing, he does the taste-testing and social media. We make a great team!

    Cancel reply

    You must be logged in to post a comment.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hi! I have an odd question. I really don’t like nuts (of all kinds, except for peanuts, but they’re not nuts), dates, prunes, etc. Is this recipe still possible without such ingredients?

    Chocolate orange cheesecake

    Preheat oven to 170°C (150°C fan) mark 3. Lightly grease the base and sides of a 20.5cm (8in) round springform tin, then line with baking parchment. Make the base by mixing together the biscuit crumbs, melted butter and sugar until combined. Press into the base of the prepared tin. Bake in the oven for 10min, then remove and lower the oven temperature to 160°C (140°C fan) mark 2 1/2.

    Meanwhile melt the chocolate in a large heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl does not touch the water). Take off the heat when melted and set aside to cool for 10min.

    In a separate large bowl, whisk together the cream cheese and sugar until smooth and combined. Gradually whisk in the eggs, followed by the vanilla, orange zest and orange liqueur, if using.

    Measure 350g (12oz) of the filling into the bowl of melted and cooled chocolate fold together with a metal spoon. Dollop alternating spoonfuls of the plain and chocolate filling into the prepared tin. Using a knife or skewer, carefully swirl the fillings together (making sure not to touch the biscuit base). Tap the tin down a few times on the surface to help burst any air bubbles, then wrap the outside of the tin well in a few layers of foil (try to make the foil as watertight as you can) - this will help the cheesecake bake without cracks.

    Sit the wrapped tin in a large roasting tin. Fill the tin with boiling water from the kettle so it comes halfway up the sides of the cake tin. Bake in the oven for 45min, then take the roasting tin out of the oven and leave the wrapped cheesecake to cool in the water.

    To serve, remove the cheesecake from the tin and transfer to a cake stand or plate (slide off the base paper and unwrap the sides). Decorate with chocolate truffles and edible glitter, if using. Serve in slices.

    Like this? You'll love.

    Make the cheesecake to end of step 5 up to 2 days ahead. Take out of water, cover and keep chilled. To serve, allow to come up to room temperature and complete recipe.