Ingredients
Scale
- 200 g graham crackers or digestive biscuits
- 100 g unsalted butter, melted
- 600 g cream cheese, softened
- 150 g granulated sugar
- 3 large eggs
- 200 g dark chocolate, chopped
- 2 tbsp cocoa powder
- 120 g sour cream
- 120 ml heavy cream
- Zest of 2 oranges
- 60 ml fresh orange juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- Crush graham crackers into fine crumbs. Mix with melted butter and press into the bottom of a greased springform pan. Refrigerate while preparing the filling.
- Melt the dark chocolate in a heatproof bowl over a double boiler or in short microwave bursts. Let it cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
- Add cocoa powder, sour cream, and heavy cream. Mix until smooth.
- Stir in melted chocolate, orange juice, orange zest, and vanilla extract. Mix until fully combined.
- Pour the batter over the crust and smooth the surface. Tap gently to remove air bubbles.
- Wrap the springform pan in foil and place it in a larger pan with hot water reaching halfway up the sides.
- Bake for 55–65 minutes until the edges are set but the center slightly wobbles.
- Cool in the oven with the door slightly open for 1 hour. Then cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- Decorate with chocolate curls, candied orange slices, or whipped cream if desired. Slice with a hot knife.
Notes
Use a water bath to prevent cracks.
Ensure cream cheese is at room temperature for smooth mixing.
For more citrus flavor, add extra zest or a splash of orange juice.
- Prep Time: 25
- Cook Time: 60