Chocolate Orange Swirl Cheesecake

    5 hours 40 minutes

    If you want to make this fabulous cheesecake even richer, try substituting equal amounts of orange liqueur for the orange juice.

    70 people made this

    Serves: 12 

    • CRUST
    • 1 1/2 cups sweet biscuit crumbs
    • 1/4 cup (60g) white sugar
    • 85g butter, melted
    • 125g dark chocolate, chopped
    • 750g cream cheese, softened
    • 1 cup (220g) white sugar
    • 5 eggs
    • 2 tablespoons orange juice
    • 1/2 teaspoon grated orange zest

    Preparation:30min  ›  Cook:1hour10min  ›  Extra time:4hours chilling  ›  Ready in:5hours40min 

    1. Preheat the oven to 170 degrees C. In a medium bowl, mix together the sweet biscuit crumbs, sugar and butter until well blended. Press into the bottom and 4cm up the side of a 20cm springform pan.
    2. Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
    3. In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
    4. Bake for 60 minutes in the preheated oven, or until the centre is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

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    Reviews in English (53)


    I'm giving this 4 stars because the original recipe does need a little help. First of all, the orange juice and zest contain nowhere near enough flavor to make this cheesecake taste orange-y at all. I suggest using a teaspoon or two of orange extract as well. I added all the orange flavors to the white batter only. I reserved the two cups for the chocolate before I added them, so the chocolate and orange would contrast nicely. The crust is great. Be sure you let your cream cheese and eggs sit out until they are at room temp, or you'll over beat the batter trying to get the lumps out. Over beating leads to all kinds of cheesecake problems! Anyway, lined my springform pan with foil and baked my cheesecake in a water bath. I had no structural or textural problems except for a few bubbles from slightly over beating. After it was done (60 min), I turned off the oven and let it cool for an hour inside. Then I took it out and let it cool completely on a wire rack. I chilled the cake overnight. I removed the hoop and bottom of the pan (tricky), and scored the top of the cake into 12 even portions. Garnished it with whipped cream from a pastry bag with a large star tip, chocolate filigree, and orange twists. I also served it with the Marmalade Drizzle from the Orange Pudding Cakes with Marmalade Drizzle recipe from this site as a sauce. It was a perfect addition to this cheesecake.  -  21 Sep 2009  (Review from Allrecipes USA and Canada)


    This is a very tasty, easy recipe. I made it with Grand Marnier instead of the orange juice and the cake had a lovely light flavor. It's more of a creamy cheesecake, and it's very dense. My only complaint is that the graham cracker crust was too crumbly. When I was marbling my two batters the crust was pulled away from the pan and into the cake. When it was done baking and chilling the crust stayed mostly together, but I think it was just fused to the cake. Next time I think I'll make a chocolate cookie crust and use a darker chocolate in the cake (the semi-sweet didn't prove to be quite chocolatey enough). Thanks very much for sharing this recipe.  -  11 Feb 2002  (Review from Allrecipes USA and Canada)


    Oh my goodness was this good the only change I made was to use 4 teaspoons orange concentrate instead of 2 tablespoons of orange juice, because I really like the taste of orange and chocolate. I also melted the chocolate in the microwave. Thanks so much for the wonderful recipe  -  13 Feb 2007  (Review from Allrecipes USA and Canada)