Mary Berry Chocolate Orange Cheesecake​ Recipe

Chocolate Orange Cheesecake is made with rich dark chocolate digestives, full-fat cream cheese, orange zest and juice, and a sweet marmalade glaze. The result is a wonderfully creamy, deeply chocolatey, and bright dessert that is perfect for a comforting winter evening or a holiday gathering. This recipe serves 8 people and is best enjoyed fully chilled.

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Chocolate Orange Cheesecake Ingredients

For the Base:

• 60g (2oz) butter, melted
• 250g (9oz) dark chocolate digestive biscuits, crushed
• 3 tbsp cocoa powder
• 75g (3oz) dark chocolate chips or chunks

For the Filling:

• 500g (1lb 1oz) ricotta cheese, drained
• 200g (7oz) cream cheese (full-fat is best)
• 5 tbsp runny honey (or to taste)
• Zest of 1 large orange (about 1 tbsp)

For the Topping:

• 2 oranges (such as blood oranges or regular navel oranges)
• 1 tbsp marmalade

How To Make Chocolate Orange Cheesecake

1. Prepare the tin and the butter: Lightly grease a 20cm (8in) loose-bottomed cake tin. Melt the butter gently in a small pan or the microwave.
2. Make the chocolate base: Put the dark chocolate digestive biscuits into a food processor and blitz them into coarse crumbs. If you do not have a food processor, place them in a bag and crush them with a rolling pin.
3. Mix the base ingredients: Pour the melted butter over the crushed biscuits and whiz (or stir) until smooth. Mix in the cocoa powder and a small pinch of salt, then stir through the dark chocolate chips or chunks.
4. Press the base: Tip the biscuit mixture into the prepared tin. Press the base mixture down firmly using the back of a spoon to create a neat, level layer. Refrigerate the base while you prepare the filling.
5. Drain the ricotta: Place the ricotta cheese in a sieve over a bowl and let it drain for a few minutes. This removes excess moisture, which is key for a creamy, firm filling.
6. Make the filling: Put the drained ricotta and the cream cheese into a large bowl. Beat them together until they are smooth and well-combined.
7. Add flavor and sweetness: Stir in the runny honey to your preferred sweetness, then grate the zest of one orange directly into the mixture. Mix well.
8. Chill the filling: Spoon the creamy cheese mixture on top of the chilled biscuit base and level the top with a palette knife or the back of a spoon. Cover the tin and chill the cheesecake in the refrigerator for at least 1 hour, or until fully set.
9. Prepare the glaze and fruit: Gently heat the marmalade in a small pan until it becomes liquid. Peel the two oranges, removing as much of the white pith as possible, as the pith can taste bitter. Thinly slice the peeled oranges into neat rings.
10. Assemble the topping: Arrange the thin orange slices neatly over the top of the chilled cheesecake. Use a pastry brush to lightly brush the melted marmalade over the orange slices to create a beautiful, shiny glaze. Serve immediately or return to the fridge to keep cool.

Recipe Tips

• Drain the Ricotta Fully: This step is vital. Ricotta holds a lot of water, and if you skip draining it, your cheesecake filling will be too wet and will not set properly, resulting in a soggy texture.
• Use Room Temperature Cream Cheese: Allow the cream cheese to soften at room temperature for about 30 minutes. This helps it combine smoothly with the ricotta and prevents lumps in the final filling.
• Prevent a Sticky Base: The small addition of cocoa powder and dark chocolate chips to the base not only boosts the chocolate flavor but helps prevent the crust from becoming overly sticky or greasy when cut.
• Don’t Over-mix the Filling: Once the cheeses are combined, mix only until the honey and zest are incorporated. Over-mixing can break down the cheese texture and make the filling softer than desired.
• Scrape the Pith: Take the time to remove the white pith from the oranges for the topping. The pith is bitter and can ruin the sweet, bright flavor of the orange slices.

What To Serve Chocolate Orange Cheesecake

This rich Chocolate Orange Cheesecake pairs wonderfully with simple flavors that balance its sweetness. Serve slices with a dollop of lightly whipped double cream or crème fraîche. A scoop of vanilla ice cream is also a classic companion. For a more intense pairing, offer a shot of Espresso or a glass of iced coffee. During the holidays, a glass of Port or a small glass of Orange Liqueur complements the chocolate and citrus notes beautifully.

How To Store Chocolate Orange Cheesecake Leftovers

• Refrigerate: Store the cheesecake in its tin, covered with plastic wrap, or as slices in an airtight container. It will keep well in the refrigerator for up to 4 days.
• Freeze: This is a no-bake cheesecake and freezes well. Before adding the orange slices and marmalade glaze, wrap the cheesecake (still in its tin) tightly in two layers of plastic wrap and one layer of aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then top with the fresh orange slices and marmalade before serving.

Chocolate Orange Cheesecake Nutrition Facts

• Calories: 385 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 8g

Frequently Asked Questions

• Can I use all cream cheese instead of ricotta? Yes, you can substitute the 500g of ricotta with an equal amount of full-fat cream cheese. However, the ricotta helps create a slightly lighter, drier texture that sets well without gelatine. If you use all cream cheese, the filling will be denser and richer.
• Why is my biscuit base crumbling when I cut it? A crumbling base means there wasn’t enough melted butter to bind the crumbs, or you didn’t press it down firmly enough. The key is to press the mixture down very tightly with the back of a spoon to compact it fully before chilling. Next time, ensure the crumbs resemble “wet sand” before pressing.
• Can I use a different type of biscuit for the base? Absolutely. You can substitute the dark chocolate digestives with Oreo cookies (removing the cream filling first), Bourbon biscuits, or plain digestives if you prefer a less intense chocolate flavor. Keep the total weight of the crumbs the same.

Try More Recipes:

• Mary Berry Mango Cheesecake Recipe​
• Mary Berry Mango Cheesecake Recipe​
• Mary Berry Lemon Curd Cheesecake​ Recipe