Baked Chocolate and Orange Cheesecake

Rich baked cheesecake with orange liqueur, citrus zest, and dark chocolate layers, topped with decorative marbled white and dark chocolate.

Baking Vegetarian Dessert Chocolate Cheesecake

Estimated Nutrition

Calories

1148

kcal / serving

9184 kcal total

Carbs

92.5g

per serving

740.1 g total

Fat

80.7g

per serving

645.2 g total

Protein

14.8g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

tbsp

Cornflour

345

Dark Chocolate

pieces

150

White Chocolate

150

Dark Chocolate

for marbled topping

Dairy

piece

Butter

for greasing

850

Cream Cheese

full-fat, soft

piece

Eggs

medium, free-range

375

Double Cream

plus extra to serve

Fruits

piece

Orange

zest of both and juice of 1 orange

GrainsCereals

piece

Sponge Flan Case

ready-made, large

Liquids

tbsp

Orange Liqueur

NutsSeeds

piece

Vanilla Pod

seeds scraped out

Method

Preheat the oven to 180°C and grease a 23cm springform cake tin.

Slice a thin disc from the sponge flan case to fit the base of the tin and drizzle with 15ml of orange liqueur.

Mix sugar, orange zest, juice, and cornflour, then beat in the cream cheese and eggs until incorporated.

Incorporate the vanilla seeds, remaining orange liqueur, and cream until the mixture is completely smooth.

Layer a third of the mixture with a third of the chocolate pieces in the tin and repeat twice.

Bake in a water bath for 50 minutes until golden, then cool and set completely.

Melt white chocolate and dark chocolate in separate bowls over simmering water.

Pour both chocolates onto a cling-film covered tray, swirl with a finger to marble, and chill until set.

Serve cheesecake wedges with shards of marbled chocolate and a drizzle of cream.