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Mary Berry Chocolate Orange Cheesecake Recipe

Mary Berry Chocolate Orange Cheesecake Recipe

Mary Berry's chocolate orange cheesecake has a rich dark chocolate filling with vivid orange zest — an intensely flavoured, deeply indulgent no-bake cheesecake.
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Prep Time 30 minutes
Setting Time 8 hours
Total Time 8 hours 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 570
Ingredients Method Notes

Ingredients
  

  • Chocolate Biscuit Base:
  • 300 g chocolate digestive biscuits crushed
  • 150 g unsalted butter melted
  • 1 tbsp cocoa powder sifted
  • Chocolate Orange Filling:
  • 200 g good quality dark chocolate 70%, melted and cooled to room temperature
  • 600 g full-fat cream cheese room temperature
  • 100 g icing sugar sifted
  • 300 ml double cream cold
  • Finely grated zest of 2 large unwaxed oranges
  • 2 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 1 tbsp Grand Marnier or Cointreau optional
  • Chocolate Ganache Drizzle:
  • 100 g good quality dark chocolate 70%, finely chopped
  • 100 ml double cream
  • 1 tbsp golden syrup
  • Decoration:
  • Thin orange slices halved
  • Candied orange peel optional
  • Extra orange zest
  • Cocoa powder for dusting

Method
 

  1. Combine crushed chocolate digestives, melted butter, and cocoa. Press very firmly into a 23cm springform tin. Refrigerate 30 minutes.
  2. Melt dark chocolate over barely simmering water. Cool completely — 15 minutes minimum.
  3. Beat room-temperature cream cheese and icing sugar until smooth. Add orange zest, juice, vanilla, and Grand Marnier if using — beat briefly. Add cooled chocolate — beat until uniformly combined.
  4. Whip cold cream to soft peaks. Fold into chocolate orange mixture in two additions — gently until just combined.
  5. Spoon onto base. Spread evenly. Smooth surface. Cover loosely. Refrigerate overnight.
  6. Make ganache: heat cream and syrup to simmering — pour over chopped chocolate. Stand 2 minutes. Stir smooth. Cool 20 minutes until slightly thickened. Release tin. Drizzle ganache. Arrange orange slices. Scatter zest and candied peel. Dust with cocoa.

Notes

Use both orange zest and juice — zest gives fragrance, juice gives brightness and acidity.
Cool chocolate completely before adding — warm chocolate melts the cream.
Chocolate digestive base with cocoa — deepens the chocolate character throughout.
Grand Marnier deepens the orange flavour significantly — optional but excellent.
Ganache must be slightly thickened before drizzling — thin ganache runs off in a pool.
Freeze without ganache and fresh decoration for up to 2 months.
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