Ingredients:

  • 300g Dark cocoa sandwich cookies (Oreos), finely crushed
  • 60g Unsalted butter, melted
  • 0.5 tsp Sea salt
  • 500g Full-fat cream cheese, room temperature
  • 150g Sweetened condensed milk
  • 200g Dark chocolate (70% cocoa), melted and cooled slightly
  • Zest of 2 large Navel oranges
  • 1 tsp Pure orange extract
  • 250ml Double cream (Heavy whipping cream), chilled
  • 100g Milk chocolate orange, chopped
  • 50ml Heavy cream
  • 2 tbsp Baileys Chocolate Orange Cheesecake liqueur (optional)

Instructions:

  1. Combine finely crushed Oreo crumbs with melted butter and sea salt. Press firmly into the base of a 9-inch (23cm) springform pan and chill for 30 minutes to create a moisture barrier.
  2. Pulse the orange zest with a tablespoon of sugar or incorporate directly into the cream cheese using a high-speed mixer to release the essential citrus oils (limonene).
  3. Melt the 70% dark chocolate in a bain-marie and allow it to cool to room temperature to prevent the cream cheese from seizing.
  4. Beat the room-temperature cream cheese and sweetened condensed milk until smooth. Gradually temper in the melted chocolate, whisking constantly to form a stable, fudgy emulsion.
  5. In a chilled bowl, whip the 250ml double cream and orange extract to stiff peaks. Gently fold the whipped cream into the chocolate mixture in three stages to maintain volume.
  6. Pour the filling over the chilled crust and smooth the top with an offset spatula. Refrigerate for a minimum of 6 hours, or ideally overnight.
  7. Prepare the ganache by heating 50ml heavy cream until simmering, then pouring over the chopped milk chocolate orange. Stir until glossy (adding optional liqueur if desired) and spread over the set cheesecake before serving.