Chocolate-Orange Cheesecake Recipe

Name: Chocolate-Orange Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs; 1 1/2 tablespoons melted butter or margarine; 1 carton (1 lb.; about 1 3/4 cups) small-curd low-fat cottage cheese; 1 package (8 oz.) nonfat cream cheese; 2 large eggs; 2 large egg whites; 1 cup sugar; 3/4 cup alkaline-treated cocoa; 1/4 cup orange-flavor liqueur or orange juice; 2 teaspoons grated orange peel; 1/3 cup chopped semisweet chocolate

Servings: persons

2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter or margarine
1 carton (1 lb.; about 1 3/4 cups) small-curd low-fat cottage cheese
1 package (8 oz.) nonfat cream cheese
2 large eggs
2 large egg whites
1 cup sugar
3/4 cup alkaline-treated cocoa
1/4 cup orange-flavor liqueur or orange juice
2 teaspoons grated orange peel
1/3 cup chopped semisweet chocolate

1
Combine crumbs and melted butter. Pat evenly over bottom and about 1/2 inch up side of a removable-rim 9-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2
Bake in a 350u00b0 oven until crust is slightly toasted, 10 to 12 minutes.
3
Meanwhile, in a blender or food processor, whirl cottage cheese, cream cheese, eggs, and egg whites until very smooth.
4
In a large bowl, mix sugar and cocoa. Add cheese mixture, liqueur, and orange peel.
5
Heat chocolate in a microwave-safe bowl in a microwave oven at full power in 5-second intervals until soft. Stir until smooth, then scrape into cheese mixture. Beat with a mixer until smoothly blended. Pour into hot or cool crust.
6
Bake in a 350u00b0 oven until center barely jiggles when cake is gently shaken, 40 to 45 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days.
7
Remove pan rim and cut cake into wedges.

1018

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs, 1 1/2 tablespoons melted butter or margarine, 1 carton (1 lb.; about 1 3/4 cups) small-curd low-fat cottage cheese, 1 package (8 oz.) nonfat cream cheese, and more.

Yes, Chocolate-Orange Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Orange Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions