Chocolate orange cheesecake

    6 hours

    A majestic orange flavoured cheesecake swirled with chocolate goodness. Orange liqueur may be substituted for the orange juice in equal amounts. These cheesecake not only looks fabulous, but the flavour will send you to cheesecake heaven.

    83 people made this

    Serves: 12 

    • Base
    • 125g digestive biscuit crumbs
    • 4 tablespoons caster sugar
    • 75g butter, melted
    • Filling
    • 110g plain chocolate, chopped
    • 675g cream cheese, softened
    • 200g caster sugar
    • 5 eggs
    • 2 tablespoons orange juice
    • 1/2 teaspoon orange zest

    Prep:30min  ›  Cook:1hr  ›  Extra time:4hr30min  ›  Ready in:6hr 

    1. Preheat the oven to 170 C / Gas mark 3. In a medium bowl, mix together the biscuit crumbs, sugar and butter until well blended. Press into the bottom and 4cm up the side of a 23cm (9 in) springform tin. Bake the base for 10 minutes.
    2. 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.
    3. In a medium bowl, mix together the cream cheese and 200g 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 500ml of the batter. Pour the remaining batter over the baked base. 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 to form a swirling design.
    4. Bake for 60 minutes in the preheated oven, or until the centre 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.

    Cheesecake tips

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    Reviews & ratings
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    Reviews in English (53)


    I cant argue that this is a tasty dish - but it couldn't look more different from the picture on this website! The mixture was so watery that there was no way I could have swirled it like this. I had to double the biscuit quantity as the 125g suggested here didn't even cover the base, let alone go 4cm up the side. This is not a recipe to make on the day of a dinner party- after cooking it is essential to allow it to cool for a few hours and fridge over night. But it does survive well in the fridge so great for feeding a lot of people.  -  25 Oct 2011


    This was really easy to make. Like the first review I too had to use more biscuits for the base, maybe about 250g and I left out the sugar as I find the biscuits sweet enough. I also used two packs of low fat cheese and one full fat to lower the calories ( I always do this and cant tell the difference). Also only added 3 eggs, as 5 seemed a bit too decadant, and also might have made it really wet. It looks and tastes spectacular, thank you for a great mix!!!  -  10 Dec 2011


    I had the same experience JenniferWaldie. I followed the recipe exactly and it turned out with hardly any base that collapsed upon serving and the topping was like scrambled egg or a bland frittata. Would absolutely NOT recommend this recipe unless you want to waste a lot of time and money.  -  08 Oct 2014