Chocolate Orange Cheesecake That Pressures Your Taste Buds
This rich and creamy chocolate orange cheesecake blends zesty citrus and deep cocoa flavors in a smooth filling set over a chocolate graham crust—all finished in the pressure cooker for speed and perfection.
Equipment
- 1 Mixing bowl Large
- 1 9-inch springform pan
- 1 Spatula
Ingredients
Cheesecake Ingredients
- 10 oz chocolate graham crackers crushed fine
- ½ cup unsalted butter melted to keep moisture
- ¼ cup granulated sugar to sweeten the crust
- 3 8-oz bricks cream cheese softened for easy mixing
- 1 cup dark brown sugar adding depth and rich sweetness
- 1 cup whole milk ricotta cheese brings light creaminess
- ⅓ cup dark cocoa powder or regular cocoa powder if you prefer
- ½ teaspoon espresso powder optional, amps up chocolate
- ½ cup heavy whipping cream for that lush texture
- ⅓ cup semi sweet chocolate chips
- 1 orange zest zest from one whole orange
- 3 large eggs
Instructions
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix chocolate graham cracker crumbs with melted butter and granulated sugar until it resembles wet sand. Press into pan bottom.
- Bake crust for 10 minutes until set. Let cool slightly.
- In a large bowl, beat softened cream cheese and brown sugar until smooth and lump-free.
- Add ricotta, cocoa powder, and espresso powder. Beat to combine into a silky batter.
- Slowly mix in heavy whipping cream until mixture is fluffy like mousse.
- Fold in chocolate chips and orange zest gently to avoid deflating the batter.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 30 minutes until edges are set and center slightly jiggles.
- Turn off oven and crack door open. Cool cheesecake inside for 1 hour.
- Refrigerate cheesecake for at least 4 hours or overnight before serving.
Notes
Serve with extra whipped cream or orange zest on top for garnish. Store leftovers covered in fridge, or freeze slices for later enjoyment. See blog for thawing tips.