Chocolate orange cheesecake

Chocolate orange cheesecake

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(6 ratings)

Prep: 40 mins Cook: 1 hr, 15 mins plus cooling and overnight chilling

More effort

Serves 8 - 10

This decadent, make-ahead dessert is perfect for a festive dinner party or buffet, with a zesty cream cheese filling and dark chocolate biscuit base

Nutrition and extra info

  • Freezable

Nutrition: per serving (10)

  • kcal575
  • fat43g
  • saturates26g
  • carbs33g
  • sugars25g
  • fibre0g
  • protein10g
  • salt0.8g
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  • 200g dark chocolate digestive biscuits, roughly broken
  • 75g butter, melted, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the filling

  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 large egg yolks
  • 2 x 280g tubs full-fat cream cheese
  • 150ml tub double cream
  • 140g golden caster sugar
  • finely grated zest 1½ oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 tbsp orange liqueur, such as Cointreau

For the topping

  • 50g orange milk chocolate, grated
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 50g almond milk chocolate, grated
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…


  1. Lightly grease and line a 20cm springform cake tin. To make the base, put the biscuits and butter in a food processor, pulse into fine crumbs, then tip into the tin. Spread evenly over the base and press down firmly with the back of a spoon. Put the tin in the freezer and leave to set for 30 mins.

  2. Put a large piece of foil (extra-wide foil if possible) on the work surface, or criss-cross two pieces of small foil. Place the cake tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Place in a medium-sized roasting tin.

  3. Heat oven to 180C/160C fan/gas 4. To make the filling, put the eggs and egg yolks in a food processor and blitz until well combined. Add the cheese, cream, sugar, orange zest and orange liqueur to the food processor and pulse until only just combined. Pour the cheesecake filling gently onto the chilled base.

  4. Add enough just-boiled water to the roasting tin to rise roughly 2cm up the sides. Carefully place the roasting tin in the centre of the oven and bake for about 1 hr 15 mins. The cheesecake is ready when it is very lightly browned and only just set.

  5. Take out of the oven and sprinkle with the grated chocolate. Leave to cool in the water bath for 15 mins. Lift the cake tin from the water and leave to cool for a further 1 hr. Cover with cling film and chill the cheesecake overnight before serving.

  6. To serve, run a round-bladed knife around the cheesecake and carefully release it from the tin. Using a palette knife, slide the cheesecake onto a flat serving plate or cake stand and cut into wedges to serve.

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Comments, questions and tips

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Dana Krumina's picture
Dana Krumina
25th Nov, 2018
Cooked following recipe for my birthday and it came out amazing. Was loved by my family and everyone asked for a second piece.
22nd Oct, 2017
Very poor. Made exactly as recipe (used Solerno liqueur). Base was nondescript. Cheesecake itself was watery and lacking flavour with an unpleasant loose grainy texture. Topping becomes hard and cracks when sliced. Nigella's key lime cheesecake uses the same method and is divine. I'd tweak that recipe to use orange if I wanted an orange cheesecake again.
11th Dec, 2016
Easy to make, nice appearance and texture..but the taste was just ok for me. Basically a plain cheesecake with a hint of orange flavour. I might use the formula minus orange zest and cointreau for future cheesecakes but won't be repeating this one.
hollywonk's picture
11th Dec, 2016
Fantastic recipe - I made this for a Christmas party and it went down extremely well! The filling was creamy but firm, with a lovely citrusy flavour. The base was nice and crisp. I swapped half the dark-choc digestives for ginger nuts, which made a good additional flavour. I also didn't have quite enough orange liqueur, but found orange juice made a suitable substitute :)
10th Feb, 2016
Really good recipe - was easy to make and delicious.
29th Dec, 2015
I have made this twice and followed the recipe to the letter. On both occasions I have had difficulty removing the cheesecake from the spring form tin, maybe it is the chocolate digestive base.
28th Dec, 2015
Made two of these, one for a family party and the other for New Year's Eve. Recipe turned out perfect, cooked to exact times given, and froze well. The combination of dark chocolate base and topping and tangy filling was amazing - all the flavours of jaffa cakes in a cheesecake. Everyone loved it. Would give it five stars if the 'rate this recipe' link was working.
27th Dec, 2015
Recipe turned out perfectly, though for some reason I can't put my finger on, I was a bit disappointed with it. But it was what it said on the tin - chocolate orange cheesecake, no more no less.
12th Dec, 2015
I have cooked this cheesecake today and will see what the results are like tomorrow. I did find that the 20cm cake tin was too small for the amount of biscuit base and filling so will use a larger tin next time. It smells gorgeous though and can't wait to taste it
3rd Dec, 2015
We have organized dinner party and I have baked this cake for the event, the taste was amazing. The cake was liked by all . Thanks for sharing the recipe.


18th Dec, 2015
Any suggestions for alternatives to the orange liquer? Could I just use orange juice?
goodfoodteam's picture
22nd Dec, 2015
Yes we would suggest using orange juice. 
9th Dec, 2015
If freezing, do you add the topping when defrosted?
goodfoodteam's picture
14th Dec, 2015
You can freeze this complete, with the chocolate topping.
30th Nov, 2015
If freezing this, I take it you have to defrost before serving. For how long though? And do you add the grated chocolate topping before or after freezing? Thanks.
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