Decadent Chocolate Orange Cheesecake: The Ultimate Creamy Winter Dessert Recipe

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Indulge in the rich, vibrant flavors of this exceptional Chocolate Orange Cheesecake, a true masterpiece perfect for the winter season or any special occasion. This dessert is a symphony of textures and tastes, starting with a perfectly crumbly cocoa cookie crust that provides a delightful foundation. Above this, a luxuriously smooth and soft milk chocolate orange cheesecake filling melts in your mouth, infused with the bright, zesty essence of fresh oranges. The entire creation is then crowned with a luscious milk chocolate orange ganache, adding another layer of intense chocolate and citrus, and elegantly garnished with beautifully translucent candied orange slices. Every bite promises a harmonious blend of sweet chocolate and tangy orange, making it an unforgettable treat.

Prepare to be amazed by the exquisite creaminess and unparalleled flavor of this chocolate orange cheesecake. It’s more than just a dessert; it’s an experience that captivates the senses. The deep, full-bodied orange flavor shines through, perfectly complemented by the rich notes of milk chocolate. The cocoa-infused cookie crust offers a satisfying crunch that contrasts beautifully with the velvety smooth cheesecake filling. Topping it all off, the decadent chocolate orange ganache provides a glossy finish and an extra burst of flavor, while the homemade candied orange slices add both visual appeal and a delicate chewiness. This recipe ensures a show-stopping dessert that will impress your guests and satisfy every chocolate and orange craving.

If you’re a fan of cheesecakes and eager to explore more delightful variations, be sure to try our other highly recommended recipes: Apple Crumble Cheesecake for a comforting classic, Espresso Chocolate Cheesecake for a sophisticated coffee-chocolate blend, and Caramel Pecan Cheesecake for a nutty, caramel-infused treat.

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WHY THIS CHOCOLATE ORANGE CHEESECAKE RECIPE IS A MUST-TRY

• Creamy Cheesecake Filling: Our cheesecake boasts an incredibly smooth and luscious filling, a testament to the perfect balance of full-fat cream cheese, sour cream, and just the right amount of sweetness. Each bite delivers a rich, melt-in-your-mouth texture brimming with both delicious milk chocolate and vibrant orange flavor. The careful blending of ingredients ensures a uniform consistency without lumps, creating that signature silky cheesecake experience that everyone loves.
• Decadent Chocolate Orange Ganache: Elevating this dessert to new heights is the luxurious milk chocolate and orange ganache. This velvety topping is made with high-quality milk chocolate and fresh orange juice, creating a rich, glossy layer that beautifully complements the cheesecake. It adds an extra dimension of intense chocolate and zesty orange, making it the most amazing and irresistible finish to your dessert. The ganache not only enhances the flavor but also provides a stunning visual appeal.
• Exquisite Candied Orange Slices: The cheesecake is elegantly decorated with homemade candied orange slices. These beautiful, translucent slices offer a delicate chewiness and a concentrated burst of sweet and tangy orange flavor. They are not just for decoration; they add a refined touch and an additional layer of citrus that beautifully balances the richness of the chocolate, transforming your cheesecake into a truly gourmet creation.

ESSENTIAL INGREDIENT NOTES FOR A PERFECT CHEESECAKE

Understanding your ingredients is key to successful baking. Here are some detailed notes on the key components for this irresistible chocolate orange cheesecake. For a complete list of quantities, please refer to the comprehensive recipe card below.

• Digestive Cookies: In many regions, including Danmark where this recipe originates, graham crackers are not readily available. Digestive cookies serve as an excellent substitute, providing a buttery, slightly sweet, and firm crust. If graham crackers are available to you, feel free to use them interchangeably. Both options create a robust base that holds up beautifully to the rich filling, preventing any sogginess.
• Cream Cheese: The quality and type of cream cheese are paramount for a smooth, crack-free cheesecake. Always opt for full-fat cream cheese. Low-fat varieties contain more water, which can lead to a less stable and potentially cracked cheesecake. Crucially, ensure your cream cheese is at room temperature. Take it out of the fridge 1-2 hours before baking to allow it to soften evenly. This prevents lumps in the batter and ensures a silky, uniform texture.
• Sour Cream: Sour cream contributes a subtle tanginess that beautifully offsets the sweetness of the cheesecake, adding depth of flavor and moisture. Like cream cheese, it’s important to measure your sour cream and let it come to room temperature 1-2 hours before you begin baking. This helps it emulsify smoothly with the other ingredients, creating a more consistent and creamy batter. Full-fat sour cream is recommended for the best texture.
• Eggs: Eggs are essential for binding the cheesecake and providing structure. Using room temperature eggs is vital for proper emulsification, allowing them to blend seamlessly into the batter without overmixing. Cold eggs can cause the mixture to seize and become lumpy. Remove them from the fridge 1-2 hours before starting your preparation. Be careful not to overmix the eggs into the batter, as this can incorporate too much air, which can lead to cracks during baking.
• Orange Marmalade: We recommend using a fine-shred orange marmalade. This type has smaller pieces of orange peel, which will distribute more evenly throughout the cheesecake filling, providing bursts of intense orange flavor without disrupting the smooth texture. The slight bitterness from the marmalade also adds complexity to the overall flavor profile.
• Milk Chocolate: For both the cheesecake filling and the ganache, using a good quality milk chocolate is non-negotiable. High-quality chocolate melts more smoothly and contributes a richer, more nuanced flavor. This will significantly impact the overall taste and luxuriousness of your cheesecake. Avoid chocolate chips as they often contain stabilizers that prevent smooth melting; opt for baking bars or couverture chocolate instead.
• Granulated Sugar: Besides adding sweetness, granulated sugar contributes to the texture of the cheesecake. When rubbed with orange zest, it helps to extract the essential oils, intensifying the orange flavor.
• Cocoa Powder: Used in the crust, cocoa powder adds a rich, dark chocolate flavor that perfectly complements the orange. Ensure it’s unsweetened natural cocoa powder for the best results.
• Vanilla Extract: A touch of pure vanilla extract enhances the overall flavor profile, adding warmth and depth that pairs wonderfully with both chocolate and orange.

STEP BY STEP INSTRUCTIONS – CRAFTING THE PERFECT CHOCOLATE COOKIE CRUST

Creating this delicious chocolate orange cheesecake starts with a perfectly baked crust. This recipe will guide you through each step, requiring the use of a food processor and a stand mixer or electric hand mixer for optimal results.

The comprehensive full recipe, including exact measurements and detailed timings, is conveniently located in the recipe card at the bottom of this page.

Before you begin, remember these crucial preparatory steps: Preheat your oven to 160ºC/325ºF (conventional oven setting). Prepare a 22 cm (approximately 9-inch) springform pan by lining the bottom with parchment paper. This parchment paper will make it incredibly easy to remove the cheesecake later.

STEP 1: Prepare the Cookie Crumbs. In a food processor, combine your digestive cookies, cocoa powder, and granulated sugar. Pulse and blend these ingredients until you achieve a fine, sand-like texture. Ensure there are no large chunks of cookie remaining for a uniform crust. Next, melt the butter gently, either in the microwave or a small saucepan. Once melted, add the butter to the food processor with the cookie mixture. Blend again until the butter is fully incorporated and the crumbs are moist and resemble wet sand. This step is critical for a crust that holds together well.

STEP 2: Form and Bake the Crust. Place the parchment paper-lined 22 cm springform cake pan on your workspace. Transfer the buttery cookie crumbs into the prepared pan. Using the bottom of a flat glass or a measuring cup, firmly press the cookie mixture down to form an even layer on the bottom of the pan. Continue to press the crumbs up against the sides of the pan, creating a neat, sturdy wall. Ensure it’s well packed and flattened to prevent crumbling after baking. Bake the crust in the preheated oven for 10 minutes. This par-baking step helps to set the crust, making it crisp and less likely to become soggy from the cheesecake filling. After baking, remove the crust from the oven and allow it to cool completely, until it’s cool to the touch. This cooling period is important before adding the filling.

STEP BY STEP INSTRUCTIONS – PREPARING THE CREAMY CHEESECAKE FILLING

With your crust cooled, it’s time to create the star of the show: the incredibly smooth and flavorful chocolate orange cheesecake filling. Precision and gentle mixing are key for the perfect texture.

STEP 1: Melt the Chocolate and Cream. In a microwave-safe bowl or over a double boiler, gently melt the milk chocolate and heavy cream together. Stir frequently until the mixture is completely smooth and free of any lumps. Set this melted chocolate mixture aside to cool slightly while you prepare the other ingredients. It should still be pourable but not hot when added to the cream cheese mixture.

STEP 2: Infuse the Sugar with Orange Zest. In a medium bowl, combine the granulated sugar and the orange zest from one organic orange. Use your fingertips to rub the sugar and zest together vigorously for a few minutes. This process releases the essential oils from the orange peel, infusing the sugar with intense citrus aroma and flavor. The mixture will become fragrant and resemble moist, wet sand.

STEP 3: Cream the Cheese. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the room-temperature full-fat cream cheese on low speed for 1 minute until it’s smooth and soft. Gradually add the orange-zest-infused granulated sugar to the cream cheese, continuing to mix on low speed. Once all the sugar is incorporated, stop the mixer, scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly mixed, and then mix for another minute on low speed. Be careful not to over-cream, as incorporating too much air can lead to cracks in your baked cheesecake.

STEP 4: Combine Wet Ingredients. In a small separate bowl, whisk together the sour cream and cornstarch until the mixture is completely smooth and no lumps of cornstarch remain. Add this sour cream mixture, along with the fine-shred orange marmalade and vanilla extract, to the cream cheese mixture in the stand mixer. Mix on low speed until just combined. Next, add the eggs one at a time, mixing on low speed only until each egg is fully incorporated. Do not overmix after adding the eggs. Finally, pour in the slightly cooled melted milk chocolate from Step 1 and mix on low speed until it’s uniformly distributed throughout the batter. Scrape down the sides and bottom of the bowl one last time with a spatula to ensure all ingredients are thoroughly combined without overmixing.

STEP 5: Prepare for Water Bath. Carefully pour the prepared cheesecake batter into your cooled springform pan with the baked crust. Gently tap the pan a few times on the counter to release any trapped air bubbles. Now, prepare your water bath: Boil water in a kettle. Place your 22 cm springform pan into a larger 25 cm (10-inch) cake pan. Then, place this larger cake pan into an even bigger baking pan or roasting pan. Carefully fill the outermost baking pan with hot water from the kettle, ensuring the water level comes about two-thirds of the way up the side of the larger cake pan. This double-pan method is highly effective in preventing water from seeping into your cheesecake crust.

STEP 6: Bake and Cool Gradually. Transfer the entire water bath setup with the cheesecake into your preheated oven. Bake for approximately 1 hour and 20 minutes. To test for doneness, gently shake the pan; the cheesecake edges should be set, but the very center should still have a slight jiggle. Once baked, turn off the oven and prop the oven door slightly ajar using a wooden spoon. Allow the cheesecake to cool down gradually in the oven for 1 hour. This slow cooling process is crucial for preventing cracks in the top of your cheesecake by minimizing drastic temperature changes.

STEP 7: Final Cooling and Setting. After the hour of cooling in the oven, carefully remove the cheesecake from the oven and lift it out of the water bath. If you used any aluminum foil, gently remove it. Place the cheesecake (still in its springform pan) on a wire rack and let it cool completely to room temperature, which will take approximately 1-2 hours. Once at room temperature, transfer the cheesecake, still in its pan, to the fridge. Allow it to chill and set for a minimum of 6 hours, or preferably overnight. This extended chilling period is essential for the cheesecake to firm up properly, develop its full flavor, and achieve that perfect sliceable consistency.

STEP BY STEP INSTRUCTIONS – CRAFTING CANDIED ORANGE SLICES (OPTIONAL, BUT RECOMMENDED!)

These homemade candied orange slices add a beautiful, sophisticated touch and a burst of intense citrus flavor to your chocolate orange cheesecake. While optional, they truly elevate the dessert.

STEP 1: Simmer the Orange Slices. Begin by thoroughly washing your organic orange and then carefully slicing it into very thin rounds. Aim for slices that are about 1-2mm thick for best results. In a wide saucepan, combine the water and granulated sugar. Stir them together until the sugar begins to dissolve, then bring the mixture to a gentle simmer over medium heat. Once simmering, carefully add the thinly sliced orange rounds to the syrup. Let them simmer gently for 30-40 minutes. During this time, the white pith of the orange peel should become noticeably translucent, indicating that the sugar syrup has permeated the rind. Occasionally swirl the pan gently to ensure all the orange slices are fully submerged and coated in the syrup, allowing for even candying.

STEP 2: Dry the Candied Oranges. Once the orange slices are translucent and tender, gently lift them out of the hot syrup using a fork or tongs. Place them in a single layer on a wire rack set over a baking sheet (to catch any drips). Allow the candied orange slices to dry at room temperature for at least 2 hours, or ideally, overnight. This drying process helps them firm up and become perfectly chewy, with a slightly sticky, glossy finish. Once dry, they are ready to adorn your beautiful chocolate orange cheesecake.

STEP BY STEP INSTRUCTIONS – PREPARING THE VELVETY CHOCOLATE ORANGE GANACHE

The final touch for your chocolate orange cheesecake is a glossy, flavorful ganache. This simple yet elegant topping adds richness and a beautiful presentation.

STEP 1: Melt and Combine Ganache Ingredients. In a microwave-safe bowl or over a double boiler, combine the milk chocolate, heavy cream, and fresh orange juice. Heat gently, stirring occasionally, until all the chocolate is completely melted and the mixture is smooth and cohesive. The orange juice adds a lovely tartness and enhances the overall orange flavor of the ganache. Be careful not to overheat the mixture, as this can cause the chocolate to seize or burn. Remove it from the heat as soon as it’s fully melted and smooth.

STEP 2: Top and Decorate. Once your cheesecake has fully chilled and set in the refrigerator (preferably overnight), carefully pour the warm, smooth ganache evenly over the top. Gently spread it with an offset spatula or the back of a spoon to create a beautiful, even layer that cascades slightly over the edges. Immediately after pouring the ganache, arrange your homemade candied orange slices artistically on top. You can also sprinkle a little fresh orange zest for an extra pop of color and aroma. Once decorated, return the cheesecake to the fridge to allow the ganache to set, which typically takes about 30-60 minutes. Keep the finished chocolate orange cheesecake stored in the fridge until ready to serve to maintain its perfect consistency and freshness.

EXPERT BAKING TIPS FOR CHEESECAKE PERFECTION

Achieving a flawless, creamy cheesecake requires attention to detail. These expert baking tips will help you create a show-stopping chocolate orange cheesecake every time.

• Use a Kitchen Scale for Precision: My recipes are developed using grams as the default measurement unit. A kitchen scale is by far the most precise way to measure your ingredients. Unlike volumetric measurements (cups and spoons) which can vary greatly depending on how ingredients are packed, a scale provides consistent and accurate results. This precision is especially critical in baking, where slight variations can significantly impact the final texture and outcome of your cheesecake. Investing in a good digital kitchen scale will drastically improve your baking consistency.
• Do Not Overmix Your Batter: This is arguably one of the most crucial tips for a perfect cheesecake. Overmixing the cream cheese batter, especially after adding the eggs, incorporates too much air. This excess air can cause your cheesecake to puff up too much during baking, and then dramatically fall and crack as it cools. Always mix on low speed and only until the ingredients are just combined. After everything has been mixed with the electric mixer, I always recommend using a rubber spatula to give the batter one final, gentle fold by hand. This ensures that any ingredients settled at the bottom or clinging to the sides of the mixing bowl are fully incorporated without introducing extra air.
• The Importance of Room Temperature Ingredients: While mentioned in the ingredient notes, it’s worth re-emphasizing as a critical baking tip. Using room temperature cream cheese, sour cream, and eggs ensures that all ingredients emulsify smoothly and evenly. Cold ingredients will resist blending, leading to a lumpy batter and a less uniform texture in the final cheesecake. Plan ahead and take these ingredients out of the fridge 1-2 hours before you start baking.
• Light vs. Dark Baking Pans: For the absolute best results when baking cheesecake, use an aluminum baking pan. These are typically lighter in color and are excellent at conducting heat evenly and gently. Light-colored pans attract less heat, which means your cheesecake bakes more slowly and gently. This controlled baking environment is ideal for cheesecakes, resulting in a softer, more uniform texture and greatly reducing the risk of a dry or cracked crust. If you use a dark-colored baking pan, it will absorb significantly more heat, potentially leading to a darker, tougher crust and a drier overall cheesecake. Always grease your pan and line the bottom with parchment paper for easy removal.
• Patience During Cooling and Chilling: Cheesecake is a dessert that rewards patience. The gradual cooling process in the turned-off oven (with the door ajar) prevents thermal shock, which is a common cause of cracks. Following this, cooling completely to room temperature before chilling is equally important. Finally, the minimum 6-hour (preferably overnight) chilling in the refrigerator is non-negotiable for the cheesecake to fully set, firm up, and allow its flavors to meld and deepen. Rushing this step will result in a soft, messy slice.

FREQUENTLY ASKED QUESTIONS ABOUT CHOCOLATE ORANGE CHEESECAKE

THE ESSENTIAL ROLE OF A WATER BATH IN CHEESECAKE BAKING

Baking a cheesecake in a water bath, often referred to as a “bain-marie,” is not just a suggestion but a crucial technique for achieving that signature smooth, creamy, and crack-free cheesecake. So, why is this method so important? The water bath works its magic in several key ways.

Firstly, it creates a moist and humid environment around the cheesecake. A typical oven has very dry heat, which can cause the cheesecake’s surface to dry out and bake faster than the center. This uneven baking leads to pulling and tension on the surface, ultimately resulting in unsightly cracks. The steam generated by the hot water bath keeps the air in the oven humid, ensuring the top of the cheesecake stays moist and bakes gently, preventing it from drying out prematurely.

Secondly, a water bath provides a gentle, even, and consistent heat distribution. Water heats up and cools down much more slowly than air, acting as a buffer against the fluctuating temperatures inside your oven. This means the cheesecake bakes at a more stable and moderate temperature, allowing it to cook evenly from the edges to the center. This gentle baking prevents the cheesecake from over-baking and becoming rubbery or curdled, instead promoting that desirable silky, smooth texture throughout.

In essence, the hot water bath protects your delicate cheesecake throughout its baking journey. It ensures a gradual cooking process, reduces the risk of over-baking, and most importantly, helps prevent those dreaded cracks that can mar an otherwise perfect cheesecake. The result is a cheesecake that emerges from the oven with a beautifully smooth, level top and an incredibly creamy, luxurious texture.

STORAGE RECOMMENDATIONS FOR YOUR CHOCOLATE ORANGE CHEESECAKE

To keep your chocolate orange cheesecake tasting fresh and delicious, proper storage is essential. Once the cheesecake has fully chilled and set, it should be stored in the fridge in an airtight container. This prevents it from absorbing odors from other foods in your refrigerator and helps maintain its moisture and texture. For optimal flavor and creaminess, this cheesecake is best enjoyed within 5 days of baking. While it can last a little longer, the quality is highest in the first few days. If you’ve decorated it with the ganache and candied oranges, these components will also hold up well in the fridge. For longer storage, refer to the freezing tips in our FAQ section.

Other Cheesecake Recipes To Try

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Chocolate Orange Cheesecake

This extraordinary chocolate orange cheesecake boasts an incredible depth of flavor, bursting with rich orange essence. It features an amazing cocoa-infused cookie crust, a velvety smooth milk chocolate orange cheesecake filling, all crowned with a luscious chocolate orange ganache, and beautifully finished with delicate candied orange slices. It’s the perfect dessert to brighten any occasion.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 10 slices

Calories 620 kcal

Equipment

• 20 cm spring-form

Ingredients

 

 

CHOCOLATE COOKIE CRUST

• 200 g digestive cookies
• 2 tablespoon cocoa powder
• 1 ½ tablespoon granulated sugar
• 50 g butter melted

CHOCOLATE ORANGE CHEESECAKE FILLING

• 200 g milk chocolate roughly chopped
• 60 g heavy cream
• 200 g granulated sugar
• 1 organic orange zested
• 600 g cream cheese full fat, room temperature
• 60 g fine-shred orange marmalade
• 150 g sour cream 18% room temperature
• 2 tablespoon cornstarch
• 2 teaspoon vanilla extract
• 3 large eggs room temperature

CANDIED ORANGE SLICES (OPTIONAL)

• 1 organic orange washed and clean
• 145 g water
• 130 g granulated sugar

ORANGE MILK CHOCOLATE GANACHE

• 100 g milk chocolate
• 25 g heavy cream
• 25 g orange juice

Instructions

 

CHOCOLATE COOKIE CRUST

• Preheat your oven to 160ºC/325ºF using the conventional oven setting. Prepare a 22 cm springform pan by lining its bottom with parchment paper.
• In a food processor, blend the digestive cookies, cocoa powder, and granulated sugar until a fine, sand-like texture is achieved. Melt the butter separately. Add the melted butter to the food processor and blend it thoroughly with the cookie mixture until well combined and moist.
  200 g digestive cookies, 2 tablespoon cocoa powder, 50 g butter, 1 ½ tablespoon granulated sugar
• Transfer the cookie crumbs into the prepared 22 cm springform pan. Press the cookie crust firmly down with the bottom of a glass, ensuring an even layer on the base and extending up the sides of the pan. This creates a well-packed and flattened crust. Bake for 10 minutes. Afterwards, remove the pan from the oven and let the crust cool completely until it’s cool to the touch.

CHEESECAKE FILLING

• Keep the oven temperature set at 160ºC/325ºF (conventional oven).
• In a microwave-safe bowl or over a double boiler, melt the milk chocolate and heavy cream together until smooth. Set aside to cool slightly.
  200 g milk chocolate, 60 g heavy cream
• In a separate bowl, add the orange zest to the granulated sugar. Rub the sugar and orange zest together vigorously with your fingertips to release the orange oils. The mixture should become very fragrant and resemble moist sand.
  200 g granulated sugar, 1 organic orange
• Using a hand mixer or a stand mixer with the paddle attachment, cream the room-temperature full-fat cream cheese on low speed for 1 minute until smooth. Gradually add the orange-zest-infused granulated sugar. Scrape down the sides of the bowl and mix for another minute on low speed until fully incorporated. Avoid over-creaming.
  600 g cream cheese
• In a small bowl, mix together the room-temperature sour cream and cornstarch until completely smooth. Add this mixture, along with the fine-shred orange marmalade and vanilla extract, to the cream cheese mixture. Mix on low speed until just combined. Add the eggs one at a time, mixing on low speed only until each egg is incorporated. Finally, add the slightly cooled melted milk chocolate and mix until just blended. Scrape down the sides and bottom of the bowl and give a final gentle fold with a spatula to ensure all ingredients are evenly incorporated without overmixing.
  60 g fine-shred orange marmalade, 150 g sour cream 18%, 2 tablespoon cornstarch, 2 teaspoon vanilla extract, 3 large eggs
• Pour the smooth cheesecake batter into the prepared springform pan with the cooled crust. Gently tap the pan on the counter a few times to release any air bubbles.
• Boil water in a kettle. To prepare a water bath, place the springform pan (containing the cheesecake batter) into a larger 25 cm/10 inch cake pan. Then, place this larger cake pan into an even bigger baking pan or roasting pan. Carefully fill the outermost baking pan with hot water from the kettle, ensuring the water level comes about ⅔ up the side of the larger cake pan. This double-pan method effectively prevents water from seeping into the crust.
• Alternatively, for a traditional water bath, wrap a triple layer of heavy-duty aluminum foil around the base and sides of your springform pan to create a watertight seal. Then, place the wrapped springform pan directly into a larger roasting pan and fill the roasting pan with hot water ⅔ up the sides of the springform pan. Ensure the foil is securely sealed to prevent any water leakage into the crust.
• Bake the cheesecake in the preheated oven (with the water bath) for 1 hour and 20 minutes.
• Once the baking time has passed, gently shake the tray. The cheesecake should still be slightly wobbly in the center. Turn off the oven, prop the oven door slightly open with a wooden spoon, and allow the cheesecake to cool down gradually in the oven for 1 hour. This slow cooling prevents cracks.
• After the oven cooling, carefully take the cheesecake out of the oven and remove it from the water bath (and peel off any aluminum foil if used). Place the cheesecake (still in its springform pan) on a wire rack to cool fully to room temperature, which will take about 1-2 hours. Finally, once completely cooled to room temperature, place it in the fridge and let it set for at least 6 hours, preferably overnight, for the best texture and flavor development.

CANDIED ORANGE SLICES (OPTIONAL)

• Begin by washing and thoroughly cleaning the organic orange. Then, slice the orange peel into very thin rounds (about 1-2mm thick).
  1 organic orange
• In a wide saucepan, add the water and granulated sugar. Stir them together over medium heat until the sugar dissolves and the mixture comes to a gentle simmer. Add the thinly sliced orange rounds to the simmering syrup and let them simmer for 30-40 minutes. The white part of the orange peel should become fairly translucent. Swirl the pan occasionally to ensure the slices are consistently covered with the syrup.
  145 g water, 130 g granulated sugar
• Gently lift the candied orange slices out of the saucepan using a fork or tongs and place them onto a wire rack to dry. Allow them to dry at room temperature for 2 hours or overnight until slightly firm and tacky.

ORANGE MILK CHOCOLATE GANACHE

• In a microwave-safe bowl or over a double boiler, melt the milk chocolate, heavy cream, and orange juice together. Remove from heat and stir until the ganache is completely smooth and glossy.
  100 g milk chocolate, 25 g heavy cream, 25 g orange juice
• Once the cheesecake is fully chilled, pour the warm ganache evenly over the top and spread it gently. Decorate with the cooled candied orange slices and, optionally, a sprinkle of fresh orange zest. Store the finished cheesecake in the fridge until serving.

Nutrition

Calories: 620kcalCarbohydrates: 70gProtein: 9gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 143mgSodium: 426mgPotassium: 284mgFiber: 2gSugar: 54gVitamin A: 1400IUVitamin C: 17mgCalcium: 154mgIron: 1mg

Keyword cheesecake, chocolate orange, milk chocolate, orange, homemade dessert, winter baking, creamy cheesecake, special occasion dessert

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