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4 from 1 vote
Chocolate Orange Cheesecake
Prep Time
30 mins
Total Time
30 mins
This recipe can be made with or without the liquor
Course: Chocolate, Dessert
Servings: 10
Author: Ev@ shadesofcinnamon.com
  • 1 Tablespoon gelatine
  • 1/4 cup water
  • 1 cup plain sweet biscuit crumbs
  • 90 g butter , melted
  • 250 g cream cheese
  • 1/3 cup icing sugar
  • 2 x 300ml cartons thickened cream (600mls)
  • 150 g dark chocolate , melted
  • 2 Tablespoons hazelnut spread (Nutella)
  • 1 Tablespoon Cointreau (optional)
  • Juice of one orange
  • 250 g pouring cream whipped for decoration
  • 2 teaspoons grated orange rind
  1. Crumb the biscuits/cookies in a blender until fine crumbs form.
  2. Combine crumbs with melted butter in a bowl and mix.
  3. Spray a round 8 inch baking tray with a baking spray or rub the pan with a little butter, so that the biscuit base does not stick to the bottom and sides of the tin.
  4. Press the crumbs firmly over the base of the tin and refrigerate while preparing the cheesecake.
  5. Sprinkle gelatine over water, dissolve over hot water or microwave on High for 20 seconds.
  6. Cool to room temperature, but do not allow to set.
  7. Beat the cream cheese in an electric beater until smooth, and add the sifted icing sugar.
  8. Add the cream and beat until just combined.
  9. Beat in the gelatine mixture.
  10. Divide into 2 bowls and add the melted chocolate and hazelnut spread to one bowl. Add the orange rind, juice (and liquor if using ) to the second bowl.
  11. The mixtures should be thick , but if they are slightly runny, refrigerate for a few minutes until slightly thickened.
  12. Spread the orange mixture over the biscuit base, and then spread the chocolate over that. Cover with clingfilm and refrigerate until needed.
  13. Using a sharp knife , ease the cheesecake from the sides of the springform tin and ease it open.
  14. Decorate with grated chocolate and orange rind and whipped cream.