Mary Berry Chocolate Orange Cheesecake​ Recipe

Mary Berry Chocolate Orange Cheesecake is a classic British dessert made for sharing. This no-bake treat features a dark chocolate digestive base topped with creamy ricotta, honey, and fresh orange slices glazed in marmalade.

If you do nothing else, drain that ricotta properly. That’s the difference between a slice that stands up and a heap of cheese that slides off the plate. I’ve tried rushing this before and the extra liquid ruins the texture every time. You’ll know it’s ready when the cheese looks thick and holds its shape in the sieve.

The dark chocolate digestive biscuits are a smart move here. They provide a deeper flavour that isn’t too sickly when paired with the honey. It makes the whole thing feel more grown-up than a standard biscuit base. Make sure you bash the biscuits well but leave a few tiny bits for a bit of crunch.

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Mary Berry 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
• A pinch of salt

For the Filling

• 500g (1lb 2oz) ricotta cheese, drained
• 200g (7oz) cream cheese, full-fat
• 5 tbsp runny honey
• Zest of 1 large orange

For the Topping

• 2 oranges, navel or blood oranges
• 1 tbsp marmalade
• 1 tsp warm water

How To Make Mary Berry Chocolate Orange Cheesecake

1. Prep the tin: Lightly grease a 20cm (8in) loose-bottomed cake tin with a small amount of butter. Make sure you get right into the join at the bottom and up the sides so the cheesecake releases without sticking later.
2. Crush the biscuits: Put the dark chocolate digestive biscuits into a sturdy freezer bag and bash them with a rolling pin until they’re mostly crumbs. You don’t want a fine powder. Leaving a few pea-sized chunks gives the base a much better texture once it’s set.
3. Mix the base: Melt the butter in a small pan over a low heat on the hob. Stir in the biscuit crumbs, cocoa powder, salt, and chocolate chips until everything is coated and looks like wet sand. The chocolate chips will melt slightly and help bind the crumbs together.
4. Set the base: Tip the mixture into your prepared tin and spread it out to the edges. Use the back of a large metal spoon to press it down firmly until it’s a flat, solid layer. Put the tin in the fridge for at least 30 minutes to let the butter firm up.
5. Drain the ricotta: Sit a fine-mesh sieve over a bowl and spoon the ricotta into it. Let it sit for at least 15 minutes to allow the watery whey to drip through into the bowl. Don’t skip this or your filling will be far too runny. If the ricotta is particularly wet, you can gently press it with a spoon to speed up the process, but don’t force it through the mesh.
6. Combine the cheeses: Put the drained ricotta and the full-fat cream cheese into a large mixing bowl. Use a wooden spoon or a whisk to beat them together until the mixture is uniform and has no large lumps.
7. Season the filling: Pour in the honey and grate the orange zest directly into the bowl. Stir the mixture gently until the honey is fully mixed in and the orange scent is strong. Taste a tiny bit now to see if you want a bit more honey, as the sweetness of oranges can vary.
8. Fill the tin: Spoon the cheese mixture over the chilled biscuit base and spread it out evenly. Use a palette knife to smooth the top so it’s level and looks neat. Cover the tin with clingfilm and put it back in the fridge for at least one hour. If you have the time, leaving it for four hours or even overnight is better as it helps the flavours meld together.
9. Prepare the fruit: Use a sharp knife to cut the top and bottom off the oranges, then slice away the skin and the white pith. Slice the orange flesh into neat, thin rounds. If there are any seeds, pick them out with the tip of your knife so they don’t end up in the finished dish.
10. Glaze and finish: Put the marmalade and a teaspoon of water into a small pan and warm it through until it’s liquid. Arrange the orange slices on top of the set cheesecake in a circular pattern. Brush the warm marmalade over the fruit to give it a glossy shine.

Recipe Tips

• Use full-fat cream cheese. Low-fat versions have a higher water content and won’t set as firmly in the fridge. You’ll end up with a cheesecake that sags as soon as you take it out of the tin.
• Sift the cocoa powder. If you just tip it in, you’ll often find small bitter lumps of cocoa in the base. Sifting it into the melted butter ensures the chocolate flavour is spread evenly through every bite.
• Microplane the orange zest. You want the tiny orange bits to be spread all through the cheese without any long stringy pieces. Grate only the orange part of the skin, as the white part underneath is quite bitter.
• Warm the knife for slicing. Before you cut into the cheesecake, dip your knife into a jug of hot water and wipe it dry. This helps the blade slide through the cheese and the biscuit base without cracking the edges.
• Check the biscuit weight. Most standard packs of digestives are 400g (14oz), so make sure you weigh out the 250g (9oz) needed. Using too many biscuits will make the base too thick and it’ll crumble away when you try to eat it.
• Drain the ricotta early. You can actually leave the ricotta in the sieve in the fridge for a few hours before you start. The more liquid you get out, the denser and more restaurant-like the finished filling will be.

What To Serve With Chocolate Orange Cheesecake

A little extra liquid gold goes a long way here. A drizzle of single cream or a small spoonful of extra orange marmalade on the side works well. The cream helps soften the punch of the dark chocolate base.

If you want something to drink, a strong black coffee is the best choice. The bitterness of the coffee cuts through the sweetness of the honey and the rich cheese filling. A few fresh mint leaves scattered on the plate can also add a nice bit of colour.

How To Store Chocolate Orange Cheesecake

Fridge: Keep the cheesecake in the fridge at all times. Use an airtight container or keep it in the tin covered with clingfilm. It’ll stay fresh and tasty for up to 3 days, though the orange slices might start to look a bit tired after the first day.

Reheat: This is a no-bake fridge cake, so don’t put it near any heat. If the base feels too hard to slice, let it sit on the kitchen counter for about 10 minutes before serving. This softens the butter in the base just enough to make cutting easier.

Freeze: It’s best not to freeze this one. The ricotta and cream cheese can go grainy and lose their smooth texture once thawed. The fresh orange slices also turn quite mushy after being frozen, which ruins the look of the topping.

Mary Berry Chocolate Orange Cheesecake Nutrition Facts

Per serving (1 of 8):

• Calories: 475 kcal
• Protein: 12g
• Fat: 31g
• Carbohydrates: 38g
• Sugar: 24g
• Sodium: 310mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use milk chocolate digestives in this Mary Berry Chocolate Orange Cheesecake?

Yes, you can swap the dark ones for milk chocolate if you prefer a sweeter base. Just keep in mind that the filling already has a good amount of honey, so the whole thing will be much more sugary.

Why is my cheesecake filling still soft after chilling?

You might not have drained the ricotta for long enough or used a low-fat cream cheese. If it’s still wobbly after an hour, give it more time in the fridge as some fridges take longer to cool the dense cheese mixture.

Can I make the Mary Berry Chocolate Orange Cheesecake a day ahead?

Yes, this is actually the best way to do it. Making the cheesecake the night before gives the base time to set properly and the orange zest time to flavour the cheese filling.

Can I use mascarpone instead of ricotta?

Yes, mascarpone works well as a direct swap for the ricotta. It’s much thicker and richer, so you won’t need to drain it, but the finished cheesecake will feel a lot heavier.

How do I get the cheesecake out of the tin without breaking it?

Run a thin knife around the inside edge of the tin before you release the spring. Sit the tin on top of a large tin of beans and gently pull the sides down to leave the cheesecake sitting on the base.

Try More Recipes:

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