Orange and Chocolate Cheesecake
When I make this cake, I always start with the crust, which is really simple – crushed cookies, a bit of cocoa, melted butter, a little currant jam, and milk. I’ve tried both store-bought cookies and homemade ones. The crust turns out quite firm, slightly moist, and pairs perfectly with the refreshing orange cream cheese filling. Finally, the chocolate glaze with mascarpone completes the combination without being heavy.
Quick Info
Total Time: about 2 hours (including cooling)
Preparation Time: 30 minutes
Baking Time: 40 minutes
Servings: 12 slices (26 cm diameter pan)
Difficulty: medium
Recipe Type: dessert for holidays or special occasions
Ingredients
For the crust:
- 300 g cocoa cookies (or plain biscuits)
- 2 tablespoons cocoa powder
- 50 g melted butter
- 50 ml milk
- 2 tablespoons currant jam
For the cream cheese filling:
- 500 g cottage cheese
- 300 g sour cream
- 80 g powdered sugar
- 50 ml condensed milk
- Seeds from one vanilla pod (or extract)
- Zest and juice from 2 oranges
- 3 eggs
For the glaze:
- 300 g chocolate (52% cocoa)
- 3 tablespoons mascarpone
Instructions
1. For the crust:
Crush the cookies or biscuits in a food processor. If you don't have a processor, you can place them in a bag and roll over them with a rolling pin until they become crumbly. Put the cookie crumbs in a bowl, add 2 tablespoons of cocoa, then the melted butter mixed with milk. Finally, add the currant jam. Mix well. I’ve noticed that if you use very dry cookies, it may bind more difficultly – you can add a little more milk in that case.
2. Transfer the crust mixture into a round springform pan (26 cm diameter). Press it down with a spoon or the bottom of a glass to make it even and compact. Refrigerate while you prepare the cream cheese filling.
3. For the cream cheese filling:
In a large bowl, combine the cottage cheese, sour cream, and powdered sugar. Mix with a mixer (high speed) until you get a smooth, creamy consistency. Incorporate the vanilla seeds, orange zest, and juice, and the condensed milk. Mix on a lower speed, just until combined. Finally, add the eggs one at a time, mixing briefly after each addition.
4. Remove the crust from the refrigerator and pour the cream cheese mixture on top, leveling it gently with a spatula.
5. Place the pan in the preheated oven at medium heat (180°C) for 40 minutes. The cake should be slightly set, with firm edges and a slightly jiggly center. Do not open the oven in the first 30 minutes.
6. Remove the cheesecake from the oven and let it cool completely in the pan.
7. For the chocolate glaze:
Melt the chocolate in a double boiler, stirring gently to prevent burning. Once completely melted and glossy, remove the bowl from the heat and incorporate the mascarpone. Mix until you have a smooth cream. Let the glaze cool for a few minutes, then carefully spread it over the cooled cheesecake.
8. Refrigerate the cheesecake for at least 2 hours or until the glaze has set.
Why I Make This Recipe Often
I love that it doesn’t have a heavy structure and isn’t overly sweet. It slices easily, and I can use any cookies or biscuits I have at home. It keeps well in the fridge for a few days, and the orange flavor is still noticeable even after some time.
Tips and Variations
Tips
- If you don’t have homemade cookies, classic cocoa biscuits work very well.
- For the crust, do not soak the mixture too much with liquids, or it will turn out soft.
- Let the cheesecake cool completely before adding the glaze. If it’s warm, the glaze will run and won’t stay even.
- Use well-drained cottage cheese to avoid surprises in texture.
Substitutions
- Currant jam can be replaced with blueberry or raspberry jam for a similar taste.
- Condensed milk can be substituted with sweet liquid cream, but the flavor will be less rich.
- If you don’t have mascarpone, you can use lightly whipped cream for the glaze, but the texture will differ.
Variations
- You can add small pieces of candied orange to the cream for an extra texture.
- For a cocoa-free version, omit the cocoa in the crust and choose plain biscuits.
- The glaze can also be made with milk chocolate, but it will be sweeter and less intense.
Serving Ideas
- Serve the cheesecake plain, chilled, or with a bit of grated orange zest on top.
- It pairs well with black coffee or tea.
Frequently Asked Questions
1. Can I use a different type of cheese for the filling?
Classic cottage cheese is the base. If you don’t have it, you can try ricotta, but the texture will be finer and the taste different.
2. What can I do if I don’t have condensed milk?
Condensed milk adds creaminess. If you don’t have it, you can slightly increase the amount of sour cream and sugar, but the flavor will be milder.
3. How do I know when the cheesecake is done in the oven?
The edges should be firm, and the center should be just slightly soft to the touch. Don’t leave it too long, or it will dry out.
4. Can I make the crust without cocoa?
Yes, but the flavor will be less intense, and the cheesecake will be lighter in color.
5. Is a springform pan necessary?
It greatly helps in removing the cheesecake whole, but if you don’t have one, you can line a regular pan with parchment paper.
Nutritional Values
Estimated per slice (1/12 of the recipe):
- Energy: 380-420 kcal
- Protein: 7-9 g
- Fat: 22-25 g
- Carbohydrates: 38-42 g
Values may vary depending on the type of cookies, cheese used, and chosen glaze. It’s not a diet dessert, but a slice is quite filling.
Storage and Reheating
The cheesecake can be stored in the refrigerator, covered, for up to 4 days. I do not recommend freezing, as the chocolate glaze becomes dull and the texture changes. It is served directly from the fridge, without reheating. If you want to slice it more easily, take it out of the fridge 10-15 minutes before serving.
When I make this cake, I always start with the crust, which is really simple – crushed cookies, a bit of cocoa, melted butter, a little currant jam, and milk. I’ve tried both store-bought cookies and homemade ones. The crust turns out quite firm, slightly moist, and pairs perfectly with the refreshing orange cream cheese filling. Finally, the chocolate glaze with mascarpone completes the combination without being heavy.
Quick Info
Total Time: about 2 hours (including cooling)
Preparation Time: 30 minutes
Baking Time: 40 minutes
Servings: 12 slices (26 cm diameter pan)
Difficulty: medium
Recipe Type: dessert for holidays or special occasions
Ingredients
For the crust:
- 300 g cocoa cookies (or plain biscuits)
- 2 tablespoons cocoa powder
- 50 g melted butter
- 50 ml milk
- 2 tablespoons currant jam
For the cream cheese filling:
- 500 g cottage cheese
- 300 g sour cream
- 80 g powdered sugar
- 50 ml condensed milk
- Seeds from one vanilla pod (or extract)
- Zest and juice from 2 oranges
- 3 eggs
For the glaze:
- 300 g chocolate (52% cocoa)
- 3 tablespoons mascarpone
Instructions
1. For the crust:
Crush the cookies or biscuits in a food processor. If you don't have a processor, you can place them in a bag and roll over them with a rolling pin until they become crumbly. Put the cookie crumbs in a bowl, add 2 tablespoons of cocoa, then the melted butter mixed with milk. Finally, add the currant jam. Mix well. I’ve noticed that if you use very dry cookies, it may bind more difficultly – you can add a little more milk in that case.
2. Transfer the crust mixture into a round springform pan (26 cm diameter). Press it down with a spoon or the bottom of a glass to make it even and compact. Refrigerate while you prepare the cream cheese filling.
3. For the cream cheese filling:
In a large bowl, combine the cottage cheese, sour cream, and powdered sugar. Mix with a mixer (high speed) until you get a smooth, creamy consistency. Incorporate the vanilla seeds, orange zest, and juice, and the condensed milk. Mix on a lower speed, just until combined. Finally, add the eggs one at a time, mixing briefly after each addition.
4. Remove the crust from the refrigerator and pour the cream cheese mixture on top, leveling it gently with a spatula.
5. Place the pan in the preheated oven at medium heat (180°C) for 40 minutes. The cake should be slightly set, with firm edges and a slightly jiggly center. Do not open the oven in the first 30 minutes.
6. Remove the cheesecake from the oven and let it cool completely in the pan.
7. For the chocolate glaze:
Melt the chocolate in a double boiler, stirring gently to prevent burning. Once completely melted and glossy, remove the bowl from the heat and incorporate the mascarpone. Mix until you have a smooth cream. Let the glaze cool for a few minutes, then carefully spread it over the cooled cheesecake.
8. Refrigerate the cheesecake for at least 2 hours or until the glaze has set.
Why I Make This Recipe Often
I love that it doesn’t have a heavy structure and isn’t overly sweet. It slices easily, and I can use any cookies or biscuits I have at home. It keeps well in the fridge for a few days, and the orange flavor is still noticeable even after some time.
Tips and Variations
Tips
- If you don’t have homemade cookies, classic cocoa biscuits work very well.
- For the crust, do not soak the mixture too much with liquids, or it will turn out soft.
- Let the cheesecake cool completely before adding the glaze. If it’s warm, the glaze will run and won’t stay even.
- Use well-drained cottage cheese to avoid surprises in texture.
Substitutions
- Currant jam can be replaced with blueberry or raspberry jam for a similar taste.
- Condensed milk can be substituted with sweet liquid cream, but the flavor will be less rich.
- If you don’t have mascarpone, you can use lightly whipped cream for the glaze, but the texture will differ.
Variations
- You can add small pieces of candied orange to the cream for an extra texture.
- For a cocoa-free version, omit the cocoa in the crust and choose plain biscuits.
- The glaze can also be made with milk chocolate, but it will be sweeter and less intense.
Serving Ideas
- Serve the cheesecake plain, chilled, or with a bit of grated orange zest on top.
- It pairs well with black coffee or tea.
Frequently Asked Questions
1. Can I use a different type of cheese for the filling?
Classic cottage cheese is the base. If you don’t have it, you can try ricotta, but the texture will be finer and the taste different.
2. What can I do if I don’t have condensed milk?
Condensed milk adds creaminess. If you don’t have it, you can slightly increase the amount of sour cream and sugar, but the flavor will be milder.
3. How do I know when the cheesecake is done in the oven?
The edges should be firm, and the center should be just slightly soft to the touch. Don’t leave it too long, or it will dry out.
4. Can I make the crust without cocoa?
Yes, but the flavor will be less intense, and the cheesecake will be lighter in color.
5. Is a springform pan necessary?
It greatly helps in removing the cheesecake whole, but if you don’t have one, you can line a regular pan with parchment paper.
Nutritional Values
Estimated per slice (1/12 of the recipe):
- Energy: 380-420 kcal
- Protein: 7-9 g
- Fat: 22-25 g
- Carbohydrates: 38-42 g
Values may vary depending on the type of cookies, cheese used, and chosen glaze. It’s not a diet dessert, but a slice is quite filling.
Storage and Reheating
The cheesecake can be stored in the refrigerator, covered, for up to 4 days. I do not recommend freezing, as the chocolate glaze becomes dull and the texture changes. It is served directly from the fridge, without reheating. If you want to slice it more easily, take it out of the fridge 10-15 minutes before serving.