Ingredients
Crust
- 3 cups Oreo crumbs (36 whole Oreo cookies, crushed)
- 4 tablespoons melted butter, cooled
- ⅛ teaspoon sea salt
Cheesecake
- 2 cups semisweet chocolate chips
- ½ cup heavy whipping cream
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- 1 orange, zested
- 24 oz cream cheese, softened (680g)
- 3 large eggs
- ½ cup sour cream, room temperature
- ¼ cup freshly squeezed orange juice
- 1 tablespoon pure vanilla extract
Candied Orange Slices
- 2 oranges
- 2 cups granulated sugar
- 1 ½ cup water
Chocolate Ganache
- ¾ cup semisweet chocolate chips
- ¼ cup heavy whipping cream
- ⅛ teaspoon sea salt
Assembly
- 8 slices Terry chocolate orange
- 8 slices candied orange
Instructions
- Prepare the crust: Preheat the oven to 355°F (180°C) and grease an 8" or 9" round springform pan with cold butter. Crush whole Oreos into fine crumbs using a food processor or a rolling pin and bag. In a large bowl, combine the Oreo crumbs, melted butter, and sea salt until evenly mixed. Press the mixture into the prepared pan using the bottom of a glass to pack it tightly and push it about halfway up the edges. Bake for 12 minutes.
- Make the chocolate melting mixture: Bring a few inches of water to a simmer in a saucepan. Place semisweet chocolate chips and heavy whipping cream in a heat-safe bowl and set it over the simmering water without letting the bowl touch the water. Stir until the chocolate melts completely, then remove from heat and let it cool to room temperature.
- Prepare the orange sugar mixture: Boil water in a kettle for the water bath. In a large bowl or stand mixer, combine granulated sugar, sea salt, and orange zest. Rub the zest into the sugar until it becomes pale orange and begins to clump.
- Make the cheesecake batter: Add softened cream cheese to the orange sugar and beat until smooth. Add eggs one at a time, beating well after each addition and scraping the sides often. Incorporate the cooled melted chocolate mixture, then mix in sour cream, vanilla extract, and freshly squeezed orange juice until just combined. Scrape down the sides to ensure an even, smooth batter.
- Assemble and bake the cheesecake: Pour the cheesecake filling into the pre-baked Oreo crust and smooth the top. Place the springform pan into a round baking pan 1-2 inches wider than the cheesecake pan. Set the larger pan inside a large rectangular baking dish. Carefully pour boiling water into the rectangular dish to create a water bath. Transfer the entire setup to the preheated oven and bake for 60-75 minutes until the edges are set but the center remains slightly jiggly. Leave the oven door ajar and let cool for 20 minutes, then remove from the water bath and cool fully to room temperature. Refrigerate for at least 8 hours or overnight.
- Prepare candied orange slices: Slice the oranges into ⅛-inch even slices (around 6 slices). In a wide pot, bring sugar and water to a simmer over medium heat. Add the orange slices gently to the simmering syrup and cook on low heat for 20 minutes, flipping slices frequently until the rinds turn translucent. Remove and place on a cooling rack over a tray to catch drips. Let slices cool and drain.
- Make the chocolate ganache: Heat heavy cream with salt in a small saucepan until simmering. Place chocolate chips in a heatproof bowl; pour the hot cream over the chocolate, cover, and let sit for 7 minutes. Whisk until smooth and glossy.
- Assemble the final cheesecake: Remove the chilled cheesecake from the springform pan and place on a serving plate. Pour the chocolate ganache evenly over the top and spread to the edges. Decorate by alternating slices of Terry chocolate orange and candied orange slices around the edge. Chill in the freezer for 5 minutes to set the ganache before slicing and serving.
Notes
- Water Bath Options: Use a round baking pan 1-2 inches larger than the springform pan to prevent water from seeping into the cheesecake. Alternatively, wrap the springform pan in double layers of foil or nestle it in a heat-safe sous vide bag for protection. For non-springform pans, create a parchment sling to lift the cheesecake after baking.
- Make Ahead: The cheesecake can be made 1-2 days in advance. Store refrigerated in an airtight container. Add the ganache topping just before serving. It keeps well refrigerated for 3-4 days or frozen for up to 2 months.
- Crust Substitute: If Oreos aren’t available, use any chocolate sandwich cookies or about 407g graham cracker crumbs.
- Chilling is key: The cheesecake must chill for at least 8 hours or overnight for proper setting and flavor development.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American