Baked chocolate orange cheesecake

    13 hours 35 min

    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

    Serves: 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

    Prep: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!

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    Reviews & ratings
    Average global rating:

    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