Chocolate orange cheesecake recipe

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serves: 8
Skill: medium
Prep: 50 min
Cooking: 3 hr
chill until set

Nutrition per portion

Calories 497 kCal 25%
Fat 40g 57%
  -  Saturates 23g 115%
  -  of which Sugars 17.1g 19%
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  • This lovely cheesecake is perfect for a special occasion. Make it the day before, then decorate shortly before serving.


    • For the biscuit base
    • 75g butter
    • 150g digestive biscuits, crushed
    • For the filling
    • 25g butter
    • 110g plain chocolate, broken into pieces
    • 1 tbsp cocoa powder
    • 2 tbsps Cointreau or brandy
    • 1 tbsp powdered gelatine
    • 2 tps finely grated orange zest
    • 200g cream cheese
    • 4 tbsps Splenda granulated sweetener
    • 2 eggs, separated


    • For the biscuit base, melt the butter in a saucepan over a low heat. Stir in the crushed biscuits. Tip into a 20cm loose-bottomed flan tin or dish and press into an even layer. Chill in the refrigerator until firm.

    • For the filling, put the butter, chocolate pieces, cocoa and Cointreau or brandy into a heatproof bowl. Sit the bowl over a saucepan of simmering water and allow to melt, stirring occasionally to blend. Cool slightly.

    • Put 75ml of just-boiled water into a bowl or jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 mins, stirring from time to time, until the liquid is perfectly clear.

    • Beat the cream cheese in a large mixing bowl to soften it, then mix in the orange zest, sweetener and egg yolks. Stir in the cooled chocolate mixture.

    • Whisk the egg whites in a grease-free bowl until stiff. Use a large metal spoon to fold them into the chocolate mixture, then fold in the gelatine liquid. Pour over the biscuit base and chill until firm – this will take 2–3 hours.

    • Decorate the cheesecake to your liking. We’ve used whipped cream, chocolate curls and shreds of orange zest.

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