Unbaked Chocolate Orange Cheesecake Recipe - DWC Magazine: Strong Women, Strong Voices

Unbaked Chocolate Orange Cheesecake Recipe

Have you ever taken a bite of something so heavenly that your taste buds threw a party? That’s exactly what this Unbaked Chocolate Orange Cheesecake promises to do! It's rich, creamy, tangy, and chocolatey—a perfect balance of decadence and citrusy zing. And the best part? No oven required!

But before we dive into the recipe, let’s chat about cheesecake’s fascinating history.

Cheesecake isn’t just a modern-day indulgence; it’s been a favourite for centuries! The origins of cheesecake date back to Ancient Greece, where it was served to athletes during the first Olympic Games around 776 BCE. The recipe back then was a simple blend of cheese, flour, and honey. Fast forward to the Roman Empire, and cheesecake recipes were adapted with eggs and baked over hot coals.

In the 18th century, cream cheese became a game-changer, thanks to American innovations. Today, cheesecakes come in all styles—baked, no-bake, and even savoury! And now, you’re about to create your own no-bake masterpiece.

WHAT YOU NEED
For the Biscuit Base
250g digestive biscuits (or graham crackers)
100g unsalted butter, melted

For the Cheesecake Filling
300g cream cheese, softened
150g powdered sugar
300ml double cream (heavy cream), whipped to soft peaks
150g dark chocolate, melted and cooled
Zest of 2 oranges
Juice of 1 orange

For the Chocolate Ganache (Optional but AMAZING!)
100g dark chocolate, chopped
100ml double cream

For Garnish
Orange zest or slices
Chocolate shavings or curls

METHOD
1. Make the Biscuit Base. Blitz the biscuits into fine crumbs using a food processor or bash them with a rolling pin in a ziplock bag. Combine the crumbs with melted butter until they resemble damp sand. Press this mixture into the base of a 20cm springform tin. Chill in the fridge while you make the filling.

2. Beat the cream cheese and powdered sugar until smooth. Add orange zest and juice, and mix well. Gently fold in the whipped cream until just combined. Divide the mixture in half. Add melted chocolate to one half and gently fold. Spread the chocolate mixture over the chilled base, followed by the orange mixture. Smooth the top and chill for at least 4 hours.

3. Optional Chocolate Ganache. Heat the cream until it just steams (don’t boil!). Pour it over the chopped chocolate and stir until smooth. Let it cool slightly before pouring over the cheesecake.

4. Garnish with orange zest, slices, and chocolate curls.
Slice and serve your masterpiece!

STORAGE
If you’re lucky enough to have leftovers (which I doubt!), store the cheesecake in the fridge in an airtight container for up to 3 days. Want to save some for later? Freeze individual slices, wrapped tightly in plastic wrap and aluminium foil, for up to 3 months. To enjoy, thaw in the fridge overnight.

This cheesecake is a showstopper with a history as rich as its flavour. Whether you’re making it for a party or as a treat-yourself dessert, it’s bound to impress. Happy no-baking! 
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