This chocolate and orange cheesecake has been a celebration staple in my kitchen for years, the kind of dessert that turns an ordinary dinner into something memorable. I first assembled this combination on a rainy Sunday afternoon when I had a surplus of oranges and a craving for chocolate; the bright citrus cut through the richness in a way that felt both indulgent and refreshingly clean. From the first cool forkful you get a silky, creamy texture, the restrained bitterness of 60 to 70 percent dark chocolate, and a lively floral orange brightness on the finish. It quickly became the dessert I bring to gatherings because it travels well and everyone seems to ask for the recipe.

I discovered early on that small technique adjustments make a big difference: room-temperature cream cheese for a lump-free filling, gently melted chocolate so the emulsion stays smooth, and a brief bake of the crust to prevent sogginess. The recipe below makes one 9-inch springform pan worth of cheesecake—about 8 to 10 generous slices—so it’s ideal for dinner parties, birthdays, or a special weekend indulgence. I’ll walk you through crystal-clear steps, storage advice, and adaptations so you can tailor this to your pantry and tastes.

Ingredients

• Cream cheese (24 oz): Full-fat cream cheese is essential for a rich, stable filling. I use a familiar brand like Philadelphia for consistency; let it sit at room temperature for 30 minutes so it blends smoothly without overbeating.
• Granulated sugar (1 cup): Provides structure and sweetness. You can reduce by 2 tablespoons if you prefer slightly less sweet, but don’t omit entirely—the sugar balances the chocolate and orange.
• Heavy whipping cream (1 cup): Adds silkiness and lightness when folded in. Use at least 35% fat for best stability; if you whip it slightly before folding, incorporate gently to keep the filling airy.
• Dark chocolate (8 oz, 60–70%): Choose a good-quality bar such as Lindt 70% or Valrhona for depth without excess bitterness. Melt gently over a double boiler or in short bursts in the microwave to avoid seizing.
• Fresh oranges (zest and juice of 2 large): Use unwaxed, firm oranges with bright peel for the most aromatic zest. The juice brightens the filling; avoid bottled juice for fresh flavor.
• Graham cracker crumbs (2 cups): Nabisco-style graham crackers produce a sweet, slightly nutty crust; pulse whole crackers in a food processor until fine, or buy ready-made crumbs.
• Unsalted butter (1/2 cup): Melted and mixed with crumbs to bind the crust. Use unsalted so you can control sodium; add a pinch of fine salt if you want a subtly savory edge.

Instructions

Prepare the crust: Preheat the oven to 350°F (175°C). Combine 2 cups graham cracker crumbs with 1/2 cup (1 stick) melted unsalted butter until the mixture holds when pressed. Press the crumbs evenly into the bottom and slightly up the sides of a 9-inch springform pan using the back of a measuring cup for even compaction. Bake for 10 minutes to set the crust and remove any raw-butter note. Allow the crust to cool completely before adding the filling to prevent steam from making it soggy. Make the filling base: In a large bowl, beat 24 ounces room-temperature cream cheese on medium speed until perfectly smooth, about 2–3 minutes. Scrape down the bowl and gradually add 1 cup granulated sugar, beating until the mixture is glossy and no sugar grains remain. Properly softened cream cheese and gradual sugar incorporation reduce graininess and ensure a silk finish. Incorporate orange: Grate the zest of 2 large oranges directly into the cream mixture and add the fresh juice. The zest carries volatile oils that give the most aromatic lift—reserve a teaspoon of zest for garnish if desired. Mix just until combined to preserve texture. Melt and fold chocolate: Melt 8 ounces of dark chocolate gently—either in 20–30 second bursts in the microwave, stirring between bursts, or over a double boiler. Allow the chocolate to cool for a few minutes so it’s warm, not hot, then fold it into the cream cheese mixture in two additions for even color and flavor. Overmixing will incorporate too much air and can cause cracking later. Finish with cream and assemble: Whip 1 cup heavy whipping cream briefly to soft peaks, or simply fold it unwhipped if you prefer denser texture. Gently fold the cream into the chocolate-orange mixture until homogenous. Pour the filling into the cooled crust, smooth the top with an offset spatula, and tap the pan once on the counter to remove any large air bubbles. Refrigerate uncovered for 30 minutes, then cover loosely and chill for at least 4 hours or preferably overnight to set fully. Garnish and serve: Before serving, melt an additional small amount of chocolate for drizzling and prepare thin orange slices or candied orange for the top. Release the springform rim and transfer the cheesecake to a serving plate. Drizzle melted chocolate over the top and arrange orange slices for a bright, polished presentation.

Storage Tips

Store the cheesecake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to four days. For longer storage, slice into portions and freeze individually wrapped in plastic wrap and a layer of foil; frozen slices keep well for up to three months. To serve from frozen, thaw in the refrigerator for 6–8 hours or overnight. Avoid room-temperature storage for more than two hours because of the dairy content. For the best texture after refrigeration, let slices sit at room temperature for 10–15 minutes before serving so flavors relax and the chocolate drizzle softens slightly.

Ingredient Substitutions

If you need to adapt this dessert, several substitutions work well. For a gluten-free base, swap graham crumbs for almond flour mixed with 2 tablespoons sugar and 2 tablespoons melted butter—this will make the crust slightly more fragile but add a nutty flavor. Replace heavy cream with full-fat coconut cream for a dairy-free alternative, though texture and taste will change and the cheesecake will no longer be traditional; use a vegan cream cheese and plant-based chocolate to complete a dairy-free version. To cut sweetness, reduce sugar by 2 to 4 tablespoons and use slightly more orange zest to maintain brightness.

Serving Suggestions

Serve slices with a dusting of finely grated orange zest and a thin drizzle of melted dark chocolate for visual contrast. Fresh berries, a spoonful of lightly sweetened whipped cream, or candied orange segments elevate the plate for special occasions. Pair with a bold coffee, an espresso martini, or a late-harvest dessert wine—these beverages stand up to the chocolate’s intensity while complementing the citrus notes. For an evening gathering, slice thinly and offer alongside small fruit plates to balance richness.

Cultural Background

Cheesecake has ancient roots, with early versions traced to classical Greece, but the modern cream cheese-based style popular in the United States evolved in the late 19th century. The addition of chocolate and citrus reflects cross-cultural influences: chocolate from the Americas and citrus flavors commonly used in European baking to lift and brighten rich desserts. The chocolate-orange pairing is classic in European confections and has made its way into contemporary interpretations of cream-based tarts and cakes, offering a familiar yet refined profile.

Seasonal Adaptations

This version works year-round: in winter, swap fresh oranges for blood oranges when available for a dramatic color and slightly floral flavor. In summer, add a handful of macerated raspberries on top for a tart counterpoint. For holiday variations, swirl a cinnamon-orange marmalade into the filling before chilling, or top with toasted hazelnuts and a sprinkle of flaked sea salt for a festive crunch.

Meal Prep Tips

Make the crust and filling a day ahead to reduce stress on the day of serving. Store the assembled but unadorned dessert in the refrigerator, and wait to add the chocolate drizzle and orange garnishes an hour before serving so they look fresh. When transporting, keep it cold in an insulated carrier with ice packs. If slicing for meal prep portions, use a hot, dry knife wiped clean between cuts for neat slices and minimal tearing.

Whether you’re making this for a special occasion or a cozy weekend treat, this chocolate and orange cheesecake rewards a little patience with a stunning, balanced dessert. It’s easy to personalize and reliably crowd-pleasing—give it a try and make it yours.