This chocolate orange cheesecake is creamy, fragrant and super easy to make!
Some people I know claim to hate it.
Yes, really they do.
I often wonder if cheesecake-haters have just yet to try a really good cheesecake.
Or, maybe they’ve only tried New York-style cheesecake, and they don’t realize there’s cheesecake life outside of New York.
We happen to love cheesecake.
And my favorite style is creamy, rich, a-little-sliver’ll-do-ya-right, cheesecake.
Making cheesecake is fun too; it’s so forgiving with flavors that you can mix and match all sorts of blends and most of the time it’s amazing.
I don’t consider myself a baker even though I will bake, and I do on occasion like to make desserts.
But, even though cheesecake is baked … I don’t really consider it a baked good.
Maybe that’s why I love making it.
Here’s a good one to try.
Here are some of the kitchen tools I use to make cheesecake:
- 2 cups fine graham cracker crumbs
- 1 stick salted butter, melted
- 1/2 teaspoon ground cinnamon
- 4 teaspoons cocoa powder + 1 tablespoon
- 3 8-ounce packages cream cheese (at room temp)
- 1 cup granulated sugar
- 3 eggs
- 1 cup sour cream
- 2 tablespoons orange zest
- 1/2 cup finely chopped chocolate
- 1 teaspoon pure vanilla extract
- 1 pint heavy whipping cream
- 2 tablespoons powdered sugar
For the chocolate whipped cream:
- Add the whipping cream, powdered sugar and 1 tablespoon cocoa powder to a medium bowl. Use an electric mixer set on high to beat the mixture until it thickens to whipped cream, about 2 minutes.
- Spread the whipped cream in an even layer over the cheesecake. Refrigerate the cheesecake for at least 2 hours before serving, but it’s even better if you wait overnight. Garnish with a little orange zest and cocoa powder, and slice with a warm knife (run it under hot water for a few seconds prior to each slice).