Citrus and chocolate make the perfect pair in this rich, creamy cheesecake.
Whether you serve this showcase-worthy dessert with a top layer of candied orange slices or au naturel, you can’t go wrong. Its balanced flavours and perfect texture (a result of being baked in a water bath) will have guests reaching for seconds.
- 8 oz (250g) vanilla wafers, finely crushed
- 2/3 cup (135g) butter, melted
- 5 blocks (125g each) plain cream cheese, at room temperature
- 2/3 cup (135g) granulated sugar
- 1/4 cup (55g) sour cream
- 2 bars (100g each) Lindt Excellence Orange Intense Dark Chocolate, chopped
- 1/3 cup (75mL) + 1 tbsp (15mL) orange juice
- 4 large eggs
Base: Heat oven to 250°F (120°C).
Wrap 10-inch (25cm) diameter springform pan in foil; lightly grease inside of pan with butter. Place springform pan in large roasting pan.
Stir together vanilla wafers and butter. Press wafer mixture evenly over bottom of springform pan.
Filling: Using an electric mixer, beat cream cheese until smooth, scraping down side of bowl occasionally. Add sugar and sour cream; beat until combined.
Place chocolate in heatproof bowl. In saucepan, bring orange juice to a boil over medium-high heat; pour over chocolate. Let stand for 1 minute; whisk until chocolate is melted and mixture is smooth, being careful not to splash.
Add chocolate mixture to cream cheese mixture and beat until combined, scraping down side of bowl occasionally. Add eggs, one at a time, mixing just until incorporated. Spoon cheesecake mixture over crust, smoothing top.
Transfer cheesecake to oven; pour enough hot water into roasting pan to come halfway up side of springform pan. (Tip: Wrapping springform pan in foil helps ensure against water leaking into the crust while baking the cake in a hot water bath.)
Bake for approximately 45 minutes, or until side of cake is set but centre of cake is still slightly soft. Remove from water bath and let cool before serving.