Marble Chocolate Orange Cheesecake
This elegant baked marble chocolate orange cheesecake is a delectable dessert that combines the richness of chocolate and the tangy sweetness of oranges with the creamy indulgence of cheesecake. It features a swirled marble pattern of chocolate and orange flavors, and is topped with candied oranges and pieces of Terry’s chocolate orange, creating a visually stunning and mouthwatering treat that is sure to satisfy any dessert lover's cravings.
Ingredients
Chocolate Crust
- 10 ounces chocolate sandwich cookies
- 4 tablespoon butter melted
Chocolate Orange Cheesecake
- 4 ounces semi-sweet chocolate
- 3 tablespoon heavy cream
- 32 ounces full-fat cream cheese softened
- 1½ cups granulated sugar
- 3 tablespoon corn starch
- 1 cup sour cream
- 4 large eggs room temperature
- 1½ teaspoon orange extract
- 1 teaspoon orange zest
To Garnish
- 12 segments Terry's chocolate orange
- 12 slices candied orange
Instructions
Chocolate Crust
- Prepare an 8 or 9-inch springform pan then preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- While the oven preheats, prepare the crust by crushing chocolate sandwich cookies into fine crumbs using a food processor. Do not remove the cream filling before crushing the cookies.
- Add the melted butter to the cookie crumbs in the food processor and pulse a few times until well combined.
- Press the mixture into the bottom of a springform pan to create a firm crust. Bake the crust in the preheated oven for 10 minutes then remove and set aside. Lower the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
Chocolate Orange Cheesecake
- In a microwave-safe bowl, melt semi-sweet chocolate chips with heavy cream, stirring until smooth. Set aside.
- In a separate bowl, use an electric mixer or stand mixer to beat the softened cream cheese on low speed until smooth.
- Add the granulated sugar and corn starch to the cream cheese and mix on low speed until combined.
- Add the eggs one at a time, beating on low speed until just combined.
- Add the sour cream and mix on low until smooth.
- Divide the cheesecake batter evenly into two separate bowls. Gradually pour the melted chocolate mixture into one bowl, stirring gently until the filling is velvety and smooth. This will make the chocolate cheesecake batter.
- Add the orange extract and orange zest to the other half of the cheesecake batter and stir gently until combined. This will make the orange batter.
- Pour alternating scoops of chocolate batter and orange batter over the prepared crust in the springform pan. Continue until all of the batter has been added to the pan.
- Using a butter knife of the end of a spoon, make gentle swirls in the batter to create the marble effect. Don’t overdo this step or the batters will mix together instead of marbling.
- Boil water in a kettle or saucepan to prepare a water bath for the cheesecake. Place the springform pan with cheesecake batter in a large baking dish in the oven and pour the boiling water into the dish until it reaches about 1 inch up the side of the springform pan.
- Bake in a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius) for about 90 minutes, until the edges are set but the center is slightly jiggly.
- Once the cheesecake is cooked, turn the oven off and open the door slightly. Allow the cheesecake to cool in the oven for 1 hour, then cover it tightly with plastic wrap and transfer it to the refrigerator to chill for several hours or overnight.
- Once chilled and firm, carefully remove the sides of the springform pan. Garnish the cheesecake with segments of Terry's chocolate orange and candied orange slices.
Nutrition
Calories: 779kcalCarbohydrates: 66gProtein: 11gFat: 54gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 197mgSodium: 471mgPotassium: 318mgFiber: 2gSugar: 52gVitamin A: 1683IUVitamin C: 1mgCalcium: 141mgIron: 5mg
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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