Inspired by Terry’s, this orange cheesecake is topped with a thick layer of rich chocolate ganache. Chocolate Orange Cheesecake is so rich and decadent! This chocolate orange cheesecake is my favorite and is great for holiday meals.
I love cheesecake. Joe would say cheesecake is his favorite dessert. Our favorite cheesecake is served at a diner not far from our home. It’s amazing.
I think we might have a new favorite now.
I’ve never before tried to make a cheesecake, and I found the idea a bit daunting. Jenny from JennyBakes.com proposed that I make her cheesecake, but she challenged me to make it a cheesecakes show stopper.
I tried. How’s that fellow to the right? He’s a show stopper, all right.
I jest. The cheesecake was a little ugly, but I doctored it with a thick layer of chocolate ganache (that I also messed up), and the whole concoction was fabulously delicious.
The results? I LOVED this cheesecake, and everyone else did too. Chocolate and orange are two of my favorite flavors, and this was a heavenly combination.
How to Make a Chocolate Orange Cheesecake
- Preheat the oven to 350º F. Begin to boil a large pot of water for the water bath.
- Make the crust. Mix together the graham cracker crumbs, chopped macadamia nuts, butter, sugar, and vanilla. Press into the bottom and slightly up the sides of a 9-inch springform pan. Set crust aside.
- Prepare the cheesecake batter. Soften the cream cheese by placing one block at a time in the microwave for about 30 seconds. Do another 15 seconds if it’s not soft enough after the first go ’round.
Combine the softened cream cheese and sugar with an electric mixer (or in a stand mixer) and cream together until smooth.
Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
Add heavy cream, vanilla, extracts, and food color and blend until smooth and creamy.
Here’s a side note: I learned (after the first time making this) that over-beating the cheese mixture during step three will lead to an excess of air in the batter, which leads to excessive puffiness during baking and the dreaded chasm across the top when the puffiness falls during cooling. Mix it just enough to incorporate all of the ingredients, and then stop. I mixed my filling until it was well blended, then I decided to add food coloring to make it more orange and mixed even more. No wonder the Grand Canyon opened up as it cooled! A crack isn’t the end of the world, but it makes me feel much better when my cheesecake comes out crack-free.
- Prepare to bake the cheesecake. Pour the batter into the prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface.
- Place the cheesecake in the water bath. If your cheesecake pan is not airtight (or if you’re not sure), cover the bottom securely with foil before adding to the water bath. Place your springform pan into a larger pan and pour boiling water into the larger pan until it is halfway up the side of the cheesecake pan. This is a very important and necessary step; don’t skip it!
- Bake the cheesecake. Bake at 350º for 45 to 55 minutes, until it is almost set. This can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one additional hour, remove the cheesecake from the oven and lift it carefully out of water bath. Let it finish cooling on the counter.
- Prepare the chocolate ganache. While the cake is cooling on the counter, prepare the chocolate ganache. In order to do this, heat chocolate chips, butter (cut into small cubes), and heavy cream in a pan in the microwave in 30 second increments. Continue to heat for 30 seconds at a time, then stir well, then heat for 30 seconds and stir well. Do that three or four times, until the chocolate is very smooth and creamy. The chocolate may become too runny to spread on your cheesecake, so you may have to let it sit on the counter for a while, until it cools and thickens enough to spread.
- Chill the cheesecake. Once the cheesecake and the chocolate ganache are sufficiently cool, pour the ganache over the top of the cheesecake, still in the springform pan. Put the whole thing in the fridge to chill over night. Once fully chilled, loosen the edges of the pan, and the cheesecake is ready to serve.
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