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Marble Double Chocolate Orange Cheesecake

Chocolate orange is an iconic flavour combination - and this luxurious cheesecake takes it to the next level… Imagine zesty orange with intense dark and creamy milk chocolate, in one decadent dessert. Serve with extra melted chocolate for extra indulgence.

Chocolatier’s Tip

The stunning marble pattern means this cheesecake doesn’t need any extra decoration than a few slices of dried or candied orange, but if you want to go a step further, why not top with our LINDOR Chocolate Truffles? A selection of our Orange, Blood Orange and White Chocolate would make a striking tricolour effect. 


10 - 12 people


  • For the crust:
  • 250g ginger snap biscuits
  • ¼ tsp fine salt
  • 100g unsalted butter, melted
  • For the filling:
  • 680g full-fat cream cheese
  • 100g caster sugar
  • ½ orange, zest and juice
  • 60g full-fat sour cream
  • 1tsp vanilla extract
  • 300ml whipping cream
  • 50g Lindt EXCELLENCE 70% Dark Chocolate, chopped
  • 50g Lindt CLASSIC RECIPE Milk Chocolate, chopped
  • To decorate:
  • Dried or candied orange slices, if wished (see Tip)
  • To serve:
  • Extra Lindt chocolate of your choice, melted, if wished


Step 1.

Grease and line a 20 cm / 8-inch springform tin with non-stick baking paper and set aside.

Step 2.

Tip the ginger snap biscuits into a food processor and blitz to a crumb. Add the melted butter and salt and blitz again to combine. Alternatively, put the biscuits into a plastic food bag and crush to crumbs using a rolling pin. Tip the crumbs into a bowl, pour over the melted butter and mix thoroughly until the crumbs are completely coated.

Step 3.

Tip the buttery biscuit mix into the prepared tin. Spread and press firmly down into the base and up the sides in a smooth, even and compact layer - it helps to use a glass to flatten the edges. Cover with cling-film and put in the freezer to set whilst you prepare the filling.

Step 4.

Meanwhile, put the cream cheese, caster sugar, orange zest and juice, sour cream and vanilla extract into a mixing bowl and beat until smooth and combined.

Step 5.

In a separate bowl, whisk the cream to stiff peaks.

Step 6.

Gently fold the whipped cream into the cream cheese mix in 3 batches - take care not to deflate the mixture too much.

Step 7.

Pour into your prepared tin, smooth over the top and give it a gentle tap to release any air bubbles.

Step 8.

Meanwhile, put the chopped chocolate into separate small bowls and set over pans of barely-simmering water, ensuring the bottom of the bowls doesn’t come into contact with the water (or the chocolate will overheat). You can do this one at a time if you prefer. Melt the chocolate, stirring often (alternatively, pop into a microwave-safe bowl and melt in 15-30 second bursts, stirring between each), until smooth. Remove from the heat and leave to cool for 3-4 minutes.

Step 9.

Taking alternate spoonfuls of each melted chocolate, drizzle over the top of the cheesecake. Using a skewer, swirl the chocolate down towards the base, penetrating the filling and making a marble pattern on the top. Take care not to swirl too much otherwise you will end up with a homogenous brown mixture.

Step 10.

Cover with cling-film and chill in the fridge for at least 6 hours, or overnight, until set.

Step 11.

When ready to serve, remove from the tin and set onto a flat plate. Decorate with dried or candied orange slices, if wished (see Tip).

Step 12.

Serve slices with extra melted chocolate, if wished.


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