Orange Chocolate Cheesecake
Serves 12
Orange Chocolate Cheesecake is a great cheesecake, especially for holidays. This cheesecake is a little different than what everyone else will be serving. By the end of the night, everyone will be asking you for the recipe!
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
  1. 1-¼ cups chocolate graham crumbs
  2. ¼ cup light brown sugar
  3. 1 teaspoon orange extract
  4. ¼ cup unsalted butter, melted
  1. 24 ounces (three 8-ounce packages) cream cheese, softened
  2. 1 cup mascarpone cheese
  3. ¾ cup light brown sugar, packed
  4. 4 large egg yolks
  5. ¼ cup sour cream
  6. 2 tablespoons fresh orange juice
  7. 1 teaspoon vanilla extract
  8. 2 teaspoons orange extract or 1 tablespoon orange liqueur
  9. 1 teaspoon orange zest, finely grated
  10. 4 ounces semi-sweet chocolate chips, melted
Meringue Topping
  1. 4 large egg whites
  2. ½ teaspoon cream of tartar
  3. 2 tablespoons confectioners' sugar
  4. 1 teaspoon orange extract
  1. Preheat oven to 320°F.
  1. Combine together chocolate graham crumbs, light brown sugar and orange extract. Mix in melted butter until well combined. Press onto the bottom and about 1 to 1-½ inches up the sides of an ungreased 9-inch springform pan. Chill until needed.
  1. Cream together cream cheese, mascarpone and light brown sugar until smooth and creamy. Beat in egg yolks one at a time, beating well and scraping down the sides of bowl after each addition. Beat in sour cream, orange juice, vanilla, orange extract or liqueur and orange zest. Mix until well blended.
  2. Melt semi-sweet chocolate chips and allow to cool slightly. Remove 2 cups of cream cheese mixture and set aside. Mix remainder of plain cheesecake mixture into melted chocolate. Spread chocolate-cheese mixture over prepared crust. Spoon plain cheese mixture over chocolate mixture into heaps. Run a knife through both mixtures to create a marbled effect. Set aside.
Meringue Topping
  1. Beat egg whites over high speed until frothy. Add cream of tartar and continue beating until stiff. Adjust speed to low and beat in confectioners’ sugar and orange extract until combined.
  2. Spoon or pipe meringue over cheesecake. Bake for 50 to 60 minutes or until just set and meringue is lightly browned. Remove pan from oven. Run a thin knife around the edges of pan to loosen cake. Remove sides of pan and set cake over a wire rack. Allow to cool completely.
  3. Once cheesecake is completely cooled, chill for at least 4 hours or overnight before cutting.
  1. Omit meringue topping and decorate cake top with candied orange slices. Serve each wedge with whipped cream. Drizzle cheesecake with warmed orange preserve before serving, if desired.
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