Orange-Chocolate Cheesecake

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Submitted by GodsMullet

I made this for dessert along with the golubki (, however, I figured that there would be a bunch of people who may enjoy this dessert that might get scared off by cabbage, so I'm putting this in its own thread.




  • 20 Chocolate Milano Cookies
  • 1/3 stick unsalted butter (cut into small pieces)
  • 4 oz semi-sweet chocolate
  • 1 cup sugar
  • 1/2 cup orange juice
  • 16 oz of cream cheese (room temperature)
  • 3 tsp orange extract
  • 2 Tbsp grated orange rind
  • 3 eggs
  • 1/2 cup of heavy whipping cream

Crush the cookies into small crumbs.


Combine with the butter and mix until the crumbs get moist. Press the crumbs down in a pie pan (for a more traditional cheesecake, use a spring-form pan; however a deep pie pan will work as well).


Bake the crust at 325 for about 15 minutes, or until the crust is nice and brown. While the crust cools a bit, heat the chocolate on LOW heat until it melts. Once it starts to melt add 1/2 of the orange juice and continually stir it until its fully melted.

Mix 3/4 cup sugar and the cream cheese together - you can use a mixer for this, however I am without one so here's the mixerless way to do it: Run your hands under hot water for about 45 seconds, and quickly pat dry. Start squeezing the cream cheese together, in a similar fashion that one would go about squeezing boobies. Once it starts getting soft and easy to mix, take a whisk and aggressively mix it for about 3 minutes.

Add the melted chocolate, and whisk for another three minutes. Mix in the rest of the OJ, the rind, and 2 tsp of extract. At this point take about 1/2 cup of the filling out and place in the fridge. Finally add your eggs (one at a time) to the filling.


Pour the filling in the pie crust and bake at 325F for 30 to 40 minutes. You want the center to be set (take a toothpick and stick it, if it comes out clean, its done).


Let cool for at least 6 hours (overnight is preferable).

Mix together the heavy cream and remainder of the sugar and extract. Keep whisking until the cream is set (like cool whip); about 10 to 15 minutes. Spread the topping evenly onto the cake.


Take that 1/2 cup filling I had you save and put it in a pastry bag (to make a really quick pastry bag, just take one of those veggie bags from the produce dept of a grocery store, fill it with the mixture, and cut 1/16in off the corner) and using a regular tip, pipe the topping across the top of the cake in parallel lines. Garnish and serve.