Imagine a dessert that combines the rich, velvety texture of chocolate cheesecake with the bright, zesty essence of orange - a culinary masterpiece that will make your taste buds dance with pure delight! This Chocolate Orange Cheesecake Layer Cake is not just a dessert; it's an experience that transforms an ordinary moment into an extraordinary celebration of flavor. Whether you're looking to impress dinner guests or treat yourself to a luxurious homemade indulgence, this recipe promises to be your new go-to showstopper that blends classic American baking with a twist of gourmet sophistication.
Prep Time: 40 mins
Cook Time: 50 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup orange juice
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lining with parchment paper.
- For the crust, mix chocolate cookie crumbs with melted butter in a bowl until well combined. Press the mixture firmly into the bottom of the prepared cake pans, creating an even layer.
- In a large mixing bowl, beat cream cheese and granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate orange juice, orange zest, and vanilla extract into the cream cheese mixture. Mix until ingredients are fully integrated.
- Sift cocoa powder into the mixture, stirring gently to create a marbled chocolate-orange cheesecake batter.
- Pour the cheesecake batter evenly over the prepared cookie crumb crusts in both cake pans.
- Bake in the preheated oven for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Remove from oven and let cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set fully.
- Whip heavy cream until stiff peaks form to create a light topping for the cake.
- When ready to serve, carefully remove cheesecake layers from pans and stack them, spreading whipped cream between and on top of the layers.
- Garnish with additional orange zest or chocolate shavings if desired. Slice and serve chilled.
Tips
- Room Temperature Ingredients: Ensure cream cheese, eggs, and other dairy ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining ingredients, mix just until incorporated to prevent a dense, tough cheesecake.
- Water Bath Option: For an ultra-smooth cheesecake, consider baking the layers in a water bath to prevent cracking.
- Chill Thoroughly: Allowing the cheesecake to set overnight produces the best texture and makes layering easier.
- Zest Matters: Use fresh orange zest for the most vibrant citrus flavor - avoid the bitter white pith.
- Precise Measurements: Baking is a science, so measure ingredients carefully for consistent results.
- Cool Completely: Let the cheesecake cool at room temperature before refrigerating to prevent condensation.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 38g
Protein: 9g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 145mg
