Chocolate Orange Cheesecake with Chocolate Whipped Cream

Prep: 20 minutes; Cook: 50 minutes; Chill: 2 hours


2 cups fine graham cracker crumbs

1 stick salted butter, melted

1/2 teaspoon ground cinnamon

4 teaspoons cocoa powder + 1 tablespoon

3 8-ounce packages cream cheese (at room temp)

1 cup granulated sugar

3 eggs

1 cup sour cream

2 tablespoons orange zest

1/2 cup finely chopped chocolate

1 teaspoon pure vanilla extract

1 pint heavy whipping cream

2 tablespoons powdered sugar


Preheat the oven to 325 degrees. Coat the inside of a 10-inch spring-form pan with non-stick spray, and set it aside.

In a medium bowl, use a fork to mix together the graham cracker crumbs, cinnamon, 4 teaspoons cocoa powder and butter. Press the crumb mixture into the bottom and up 1-inch of the wall of the spring-form pan. Set the pan in the refrigerator while you make the filling.

Whisk the cream cheese and sugar together with a mixer on medium speed, until smooth. Add the eggs, one at a time, incorporating each one fully before adding the next. Add the sour cream, orange zest, chocolate and vanilla extract, and mix over medium-low speed until it's just combined.

Set a pot of water to boil on the stove. Remove the spring-form pan from the fridge, and wrap the outside with foil and place it into a large roasting pan. Pour the cheesecake filling inside the spring-form pan, using a spatula to smooth out the top. Set the roasting pan on the middle rack of the preheated oven, and pour the boiling water into the roasting pan, until it comes about 1-inch up the outside of the spring-form pan.

Bake for 45-50 minutes, until the cheesecake has firmed up but still jiggles. Remove it from the oven, and carefully pull the spring-form pan out from the roasting pan. Place it on a cooling rack, and allow it to cool for at 20 minutes at room temperature.

For the chocolate whipped cream:

Add the whipping cream, powdered sugar and 1 tablespoon cocoa powder to a medium bowl. Use an electric mixer set on high to beat the mixture until it thickens to whipped cream, about 2 minutes.

Spread the whipped cream in an even layer over the cheesecake. Refrigerate the cheesecake for at least 2 hours before serving, but it's even better if you wait overnight.


(a)Musing Foodie / Jan 2012