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Close up of Chocolate Orange Cheesecake decorated with chocolate orange segments next to pine leaves, a box of Silver Spoon Icing Sugar and Nielsen-Massey Orange Extract
30Prep Time

Chocolate Orange Cheesecake

Celebrity recipe
  • Vegetarian

About our chocolate orange cheesecake recipe:

Adding chocolate orange to almost anything can take it to new levels of yummy - and that's exactly what Jane from Jane's Patisseries has done here with her incredibly moreish Chocolate Orange Cheesecake.

A rich chocolate orange layer of cream cheese, on top of a buttery crunchy biscuit base, decorated with drizzles of milk chocolate and segments of Terry's Chocolate Orange for good measure. Be the host with the most when you reveal this showstopper at your next Christmas party - we can't promise it'll be around for long.

This is yet another mouth-watering recipe from Jane's Patisserie's recipe book. If you love twisting up traditional bakes then why not try our Salted Caramel Cookie Traybake or our gloriously nutty Peanut Butter Blondies

30Prep Time


  1. Step 1:

    For the biscuit base:
    Melt the butter in the microwave on short bursts on in a small pan over a medium heat until fully melted.

  2. Step 2:

    Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the butter, and mix until it is combined well.

  3. Step 3:

    Tip into a 8″/20cm deep springform tin and press down firmly – chill in the refrigerator for at least an hour.

  4. Step 4:

    For the cheesecake filling:
    Melt the 300g of milk chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.

  5. Step 5:

    Mix together the full-fat soft cheese, icing sugar and orange extract until combined.

  6. Step 6:

    Add in the melted and cooled milk chocolate and mix again.

  7. Step 7:

    Add in the double cream and whisk until thick!

  8. Step 8:

    Alternatively, whip up the double cream in a separate bowl – fold the mixtures together, and then fold through the melted & cooled chocolate.

  9. Step 9:

    Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight.

  10. Step 10:

    For the decoration:
    Whip together the double cream and icing sugar together until it is thick and you can pipe it.

  11. Step 11:

    Drizzle over some melted chocolate onto the cheesecake, and pipe the cream onto the cheesecake.

  12. Step 12:

    Add a segment per slice, and sprinkle over some sprinkles!


  • For the biscuit base

    • 300g Digestives
    • 150g Unsalted butter (softened)
  • For the cheesecake filling

    • 600g Soft cream cheese (full fat)
    • 300ml Double cream
    • 75g Silver Spoon Icing Sugar
    • 300g Milk chocolate
    • 1 tsp Nielsen-massey orange extract
  • For the topping

    • 150ml Double cream
    • 2 tbsp Silver Spoon Icing Sugar
    • 12-15 Chocolate orange segments
    • 50g Milk chocolate (melted)
    • A pinch Sprinkles


  • 20cm (8in) circular spring release tin
  • Food processor (optional)
  • Rolling pin (optional)
  • Microwave
  • Microwaveable bowl
  • Whisk
  • Spatula

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