Baked Orange Chocolate Cheesecake

About This Recipe

If there’s one thing that living in the Valencia region of Spain has taught me, it’s certainly how to cook with oranges! Oranges are the lifeblood of this region and come April and again October, the orange groves bloom and the captivating aroma of orange blossoms fills the air. 

Of course, the oranges that come from the Valencia region are plentiful, juicy, and packed full of flavor (not to mention Vitamin C!), and after living here for a while it’s apparent that there’s something in the air, the soil, or the kindness of orange grove owners who lovingly tend to their trees that helps create something special.   

Come harvest time, trucks laden with a bounty of oranges make their way to ports, cargo docks, and shipping depots, Valencian oranges are soon shipped to all corners of the world. Spain is the largest producer and exporter of oranges in Europe with the majority coming from Valencia. And back in the kitchens of Valencianos, oranges are being cooked, simmered, baked, and prepared into a variety of mouthwatering local recipes.

If you Google Valencian orange recipes, you’ll see these pop up regularly:

• Valencia orange cake
• Valencia orange refresher
• Valencia orange salad

If you want more dessert recipes that use orange, try this baked cheesecake with honey and orange (no chocolate) or this orange and pink grapefruit cake. 

Chocolate orange combination

While the use of fruit in cooking within Spain is more associated with the Catalonia region that borders France, I’ve been lucky enough to be shown some absolutely stunning recipes that use the humble orange that is Valencian-born. 

Without exception, the one place that the orange shines is in the many dessert recipes that emanate from the Valencia region, and this chocolate and orange cheesecake recipe is one of the best out there. 

Best chocolate to use

When cooking with chocolate, as a rule of thumb, it’s always best to use good quality dark chocolate with a cocoa grade of around 70%. This grade of dark chocolate will allow the flavors to really shine through in any recipe. 

Dark chocolate that has a higher percentage of cocoa will bring a stranger flavor to any recipe, and some may not be suitable for cooking. Higher grade dark chocolate (85% or more) tends to leave the recipe tasting slightly bitter, so aim to use dark chocolate around 70% cocoa if you’re looking for a full and rich chocolate flavor without an intense aftertaste.

Two more rich chocolate desserts for you try: chocolate and pear tart with sherry and indulgent chocolate hazelnut tart.  

Recipe notes

Make this recipe well ahead of time as it’s best to leave the cheesecake to chill overnight to yield the best results. If you are in a rush, chill the cheesecake for at least 4 hours before removing the cake tin and serving. 

The sherry-infused candied orange slices can be made well in advance as they keep in an airtight container for around a month. When making the candied orange slices, allow a good 24 hours for them to naturally dry out. 

Start with the sherry-infused candied orange slices then make the cheesecake and grenache topping. Keep 1 extra orange handy just before serving so you can use some tasty fresh orange wedges as a garnish for the cheesecake.

How to make baked orange chocolate cheesecake

Equipment

• 1 food processor
• 1 whisk (or electric hand whisk)
• Oven
• 9-inch (23cm) springform cake tin
• 1 large bowl (for mixing the cake filling)

For the sherry-infused candied orange slices 

Method (step-by-step)

Method (step-by-step)

1. Slice your oranges into thin slices.
2. Fill a bowl with iced water and set it aside for use later.
3. On high heat, bring half of the regular water to boil in a large saucepan. 
4. Add the orange slices and boil for 2 minutes. 
5. Remove the pan from heat and transfer the orange slices to the iced water. The boiled orange water can be discarded. 
6. Next, add the remaining water plus the sugar to a pan and bring to a boil over medium heat. Stir occasionally until the sugar has dissolved.
7. Turn the heat to low and add the orange slices from the iced water. Simmer for around an hour (the rinds will become slightly translucent once ready). 
8. Gently swirl the oranges every 20 minutes and ensure all sliced are coated in sugar water.
9. Once done, transfer the orange slices to a cooling rack set over a large baking sheet or tray to catch any drips. Allow to completely dry for 24 hours (leaving them in a sunny spot inside helps with the drying process). 
10. Keep some of the orange syrup, as it’s great for adding flavor to other recipes (we’ll use some of it later when making the cheesecake!). In an airtight jar, it’ll keep for a few weeks in the fridge. 
11. A great way to add a little spice to the candied oranges is to make a ground cinnamon/nutmeg/ginger mix and sprinkle it onto the slices. Next, put the marinated slices into a warm oven (around 266°F/ 130°C) and bake for around 30 minutes. Once baked remove and allow to completely dry out. 
12. Once completely dried, the boozy candied orange slices are now ready to use. They can be kept refrigerated in an airtight container for up to one month.

For the baked orange chocolate cheesecake

Method (step-by-step)

STEP 1 – Preparation

• First, take from the fridge the soft cheese, eggs, and double cream and allow to come to room temperature for an hour before making the recipe. 
• Heat the oven to 180°C/356°F.
• Cover the base of a 9-inch springform cake tin with baking parchment paper: unclip the ring, lay the parchment over the base, and clip the ring back to ensure a smooth surface without a lip.

STEP 2 – Prepare the base

• Tip the digestive biscuits into a food processor and mix until you have crumbs. 
• Add the melted butter and orange zest, then mix until everything is evenly coated.
• Tip the mixture into the prepared tin and press into an even layer using the back of a spoon. 
• Bake for 10 minutes or until the base is slightly crisped.

STEP 3 – Prepare the filling

• Meanwhile, add the soft cheese and light brown sugar together in a large bowl and whisk until creamy. 
• Next, whisk in the whole eggs and the egg yolks, and whisk until smooth. This should take around 3-4 minutes with an electric whisk, allow more time if whisking by hand.
• Place the dark chocolate into a heatproof bowl and microwave in 30-second bursts until all the chocolate is melted.
• Gently pour the melted chocolate into the mixture while whisking continuously until combined evenly. 
• Finally, stir in the orange zest and mix for an additional 1 minute.

STEP 4 – Assemble and bake

• Wrap some aluminum foil around the base of the cake tin to prevent any leaking. 
• Add cake tin to a large baking tray/roasting tin with deep sides (at least 1.5 inches/4cm).
• Pour the cheesecake filling into the tin. Do not overfill, allow the filling to sit around half an inch below the rim of the cake tin. 
• Put the baking tray/roasting tin in the oven.
• Pour hot water into the roasting tin to cover 1-inch/2.5cm up the side of the cake tin.
• Bake at 180°C/356°F for 1 hour. 
• Once done, the cheesecake will be slightly set around the sides but still a little wobbly in the center, this will set more once refrigerated. 
• Refrigerate for one hour before adding the grenache topping.

STEP 5 – Make the grenache topping and refrigerate

• In a microwavable dish, add the broken-up chocolate pieces and butter and heat for 30 seconds at a time. Stir well and add a little of the double cream each time until the mixture is melted.
• The mixture will be quite runny, so allow around 15 minutes to cool before pouring it on top of the cheesecake.  
• Gently pour the mixture evenly onto the top of the cheesecake and give the cake tin a little shake to even out the mixture. Refrigerate for 4 hours minimum before serving (overnight is best).

STEP 6 – Decorate and serve

• To remove the cheesecake from the cake tin, use a sharp knife to cut around the edges. Unclip the cake tin and carefully remove it.  
• Decorate with candied oranges, some fresh peeled orange segments, and a little grated dark chocolate.