No Bake Rich Chocolate Orange Cheesecake
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- 26 cm/10 inch round cake pan
INGREDIENTS
Crust:
- ~7 ounces/180 grams Petit Beurre biscuits/gluten free biscuits
- 1 tablespoon cacao powder
- 3 tablespoons butter, melted
- 2 tablespoons sugar/any other sweetener
Cheese filling:
- 14 ounces/400 grams cream cheese
- 9 ounces/250 grams 5% goat cheese spread
- 3.5 ounces/100 grams 5% cottage cheese
- 1¼ cups/150 grams powdered sugar
- 2 tablespoons instant chocolate pudding
- 7 ounces/200 grams milk chocolate
- 3.5 ounces/100 grams dark chocolate
- 1¼ teaspoons orange extract, optional
Candied orange peels (prepare 1 day in advance):
- 1 large orange, peeled and cut into ½ inch thick strips
- ½ cup/100 grams sugar + 3 tablespoons for coating
- ~1 cup/200 milliliters boiling water
- 2 tablespoons lemon juice
INSTRUCTIONS
Candied Orange Peels:
- Place the orange peels in a pot, cover them with water, and bring to a boil. Drain and discard the water. Repeat this process 4 times (do not skip this step as it removes the bitterness from the peels, and it’s crucial).
- During the last time, return the peels to the pot and add 100 grams of sugar, ½ cup of water, and lemon juice. Bring to a boil and simmer for about 90 minutes over low heat. Stir occasionally, and if you feel there’s not enough liquid, add another ¼ cup of boiling water. In the end, you should have a slightly thick syrup.
- Strain the peels (you can keep the syrup; it can be wonderful over ice cream). Place the peels on parchment paper and let them dry for 30 minutes.
- Transfer the peels to a jar with 3 tablespoons of sugar, close the jar, and shake well. Store in the refrigerator until you finish making the cake the next day.
Crust:
- Grind the biscuits in a food processor. Add cocoa powder and sugar, and process for another minute. Transfer to a bowl and add the melted butter. Mix until you get a uniform mixture. Transfer the crumbs to the baking pan and press them down using a spoon or spatula. Refrigerate while preparing the filling.
Cheese Filling:
- Melt the chocolate in the microwave in pulses of 10 seconds, stirring in between, and set aside.
- In a large bowl, combine the cream cheese and powdered sugar and beat for a minute using a mixer or whisk. Add the melted chocolate, instant pudding, and orange extract. Beat for another minute or two until you get a thick and stable cream. Transfer the cream to the cake pan and spread it evenly with a spatula. Garnish with the candied orange peels and refrigerate for at least 4 hours before serving.
MY NOTES
FAQ
What other types of chocolate can I use for this chocolate orange cheesecake recipe?
White chocolate adds a creamy sweetness, while semi-sweet or bittersweet chocolate imparts a rich flavor. You can even try using flavored chocolates like orange-flavored chocolate to enhance the citrusy taste.
Can I serve this chocolate orange cheesecake with any sauces or toppings?
Sure, here are some options: chocolate sauce, caramel sauce, or a zesty orange glaze for extra indulgence. You can also add a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement the creamy texture.
How long does it last in the refrigerator?
When stored properly in an airtight container, this chocolate orange cheesecake can last in the refrigerator for about 3 to 4 days. It’s best to consume it within this timeframe to enjoy its fresh taste and texture. Be sure to cover it well to prevent any odors from the fridge from affecting its flavor.
Can I freeze any leftover cheesecake?
Absolutely. Wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer bag. It can be frozen for up to 2-3 months. Thaw the slices in the refrigerator before serving. Enjoy the deliciousness whenever you crave it!
What can I substitute for eggs in a cheesecake?
You have many choices for egg replacements. The vegan options include silken tofu, unsweetened applesauce, mashed bananas, vegan cream cheese, nut butters like almond or cashew butter, and yogurt made from non-dairy sources. Additionally, aquafaba (the liquid from canned chickpeas), chia seeds, flaxseeds, cashew cream, coconut cream, blended cashew-based yogurt, and plant-based milks such as soy or oat milk are viable alternatives. For non-vegan options, buttermilk, pastry cream and ricotta cheese can be great for this cake.
Where is cheesecake from originally?
Cheesecake’s origins can be traced back to ancient Greece, where it is believed to have been served to athletes during the first Olympic Games in 776 BC. The Greeks are credited with inventing this delectable dessert, which eventually spread to ancient Rome and throughout Europe. In the Middle Ages, cheesecake recipes began incorporating ingredients like eggs and sugar, leading to the modern variations we enjoy today. Over time, cheesecake has become a beloved dessert worldwide, with various regional and cultural adaptations enhancing its popularity.
