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Baked Chocolate Orange Cheesecake

This opulent cheesecake takes chocolate orange to a whole new level. Our delicious EXCELLENCE Orange Intense - featuring delicate orange pieces and toasted almonds enrobed in the finest dark chocolate - creates a wonderfully rich and zesty filling. Serve ‘au natural’ or top with slices of candied orange and curls of dark chocolate for added ‘wow factor’.


Chocolatier’s Tip

Don’t be tempted to skip the water bath - it creates a beautiful texture that makes all the difference in a cheesecake.

10 - 12 people


  • For the base:
  • 250 g digestive biscuits
  • A couple of drops of vanilla extract
  • 150 g butter, melted
  • For the filling:
  • 575 g full-fat cream cheese, at room temperature
  • 60 g full-fat sour cream
  • 130 g caster sugar, plus 1 tbsp
  • 200 g Lindt EXCELLENCE Orange Intense Dark Chocolate, chopped
  • 100 ml orange juice
  • 4 eggs
  • To decorate:
  • Slices of candied orange
  • 1 tbsp orange juice


Step 1.

For the base: Preheat the oven to 120°C/100 Fan. Grease a 25 cm / 10-inch springform tin with butter and wrap in a double layer of foil. Place into a large roasting tin and set aside.

Step 2.

Blitz together the digestive biscuits and vanilla extract in a processor until finely ground. Add melted butter and blitz until you have the consistency of damp sand.

Step 3.

Tip into the base of the prepared tin and spread over with the back of a spoon until you have a flat and even layer.

Step 4.

For the filling: using an electric mixer, beat the cream cheese until smooth, scraping down the side of the bowl occasionally. Add the sour cream and sugar and beat until smooth and combined.

Step 5.

Put the chopped chocolate in a heat-proof bowl and set aside.

Step 6.

In a small saucepan, bring the orange juice to a simmer. Remove from the heat and pour over the chopped chocolate. Stir until melted and smooth. Leave to cool for 5 minutes.

Step 7.

Add the chocolate orange mix to the cream cheese and beat until combined, scraping down the sides of the bowl occasionally.

Step 8.

Add the eggs, one at a time, mixing until just incorporated - you should have a smooth and creamy mix.

Step 9.

Spoon the cheesecake mixture over the biscuit base, smoothing the top with a back of the spoon.

Step 10.

Transfer the roasting tin to the oven and pour enough hot water into the tin to come halfway up the side of the springform tin (wrapping the pan in foil helps ensure against water leaking into the crust while baking the cheesecake in a hot water bath).

Step 11.

Bake for approximately 45 minutes, or until the side of the cake is set but the centre is still slightly soft.

Step 12.

Remove from the water bath, run a palette knife around the rim, and leave to cool completely.

Step 13.

Remove from the tin and set onto a flat serving plate. Decorate with slices of candied orange, drizzle with orange juice, and serve.


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