I’ll admit it right now: I botched this cheesecake the first time I made it. Tried to rush the chilling. Didn’t let the chocolate cool properly. Ended up with a gritty mess that tasted great but looked like it’d been dropped from a window. So here’s my PSA — patience is the most important ingredient in this Nigella Chocolate Orange Cheesecake.
This isn’t your whip-it-up-last-minute dessert. It’s rich. Silky. A little dramatic, like the good kind of soap opera. But if you take your time, it rewards you tenfold. The pairing of dark chocolate and fresh orange is pure magic — a British classic with a slightly continental swagger. And yes, it uses gelatin, but don’t let that scare you. We’ll walk through it properly, no shortcuts or sugar-coating.
Let’s do this right — from buttery biscuit base to that luscious, citrus-kissed top.
Ingredients List
- 200g Digestive Biscuits — for that unmistakably British crumb base.
- 150g Unsalted Butter, melted — binds the base, adds richness.
- 200g Dark Chocolate — I go for 70% cocoa; it’s bold enough to stand up to the orange.
- 500g Cream Cheese — full-fat, always. None of that light nonsense.
- 150g Caster Sugar
- 3 Eggs — at room temperature, please.
- Zest of 2 Oranges — adds bright, fragrant oils. Don’t skip!
- 100ml Fresh Orange Juice — fresh is best. Bottled stuff ruins the balance.
- 300ml Double Cream — whip it just to soft peaks.
- 2 tsp Gelatin Powder (unflavoured) — bloomed and gently melted.
3. How to Make It
- Remove from the tin carefully and serve chilled. I like a few curls of chocolate and a grating of zest on top, but that’s just me showing off.
- Crush the biscuits into fine crumbs. I use a rolling pin and a ziplock bag when I can’t be bothered to wash the processor.
- Mix with melted butter until the crumbs glisten. Press into the base of a springform pan (20–23cm is ideal). Chill in the fridge for 20 minutes.
- Melt the chocolate gently over a bain-marie. Don’t let the bowl touch the water. Stir until smooth, then remove and let cool — but not harden.
- Beat cream cheese and sugar in a large bowl until velvety smooth.
- Add eggs one at a time, mixing well after each. Resist the urge to rush. This part matters.
- Stir in orange zest and juice. The smell? Absolutely divine.
- Bloom the gelatin in 2 tablespoons cold water for 5 minutes. Then zap it in the microwave for 10–20 seconds until fully dissolved. Don’t boil it. Ask me how I know.
- Slowly add melted chocolate and the gelatin into the cream cheese mixture. Stir gently until well blended.
- Whip the cream in a separate bowl to soft peaks. Fold it in gently. You want it airy, not deflated.
- Pour the filling over the biscuit base. Level it out with a spatula and pop it in the fridge.
- Chill for at least 4 hours, but honestly — overnight gives the best set.
Common Mistakes
Why is my cheesecake runny?
You likely didn’t let the gelatin set properly — or added the chocolate while it was too hot and melted the structure. Chill time is also key.
Why is the texture grainy?
The chocolate was too hot when added to the cold cream cheese. It seized. Let it cool slightly first.
Why did my base crumble when I sliced it?
Too little butter or not enough chilling. Press it in firmly and give it that full 20 minutes in the fridge.
Why does it taste dull?
You need fresh orange juice and zest — the bottled stuff won’t give that vibrant citrus edge.
Why did my cheesecake split?
I’ve done this. It’s from overmixing the batter or not folding the whipped cream in gently enough.
Storage and Reheating Tips
- Fridge: Store in an airtight container up to 3 days. Keep it chilled right until serving.
- Freezer: Freeze slices wrapped in clingfilm and foil for up to 2 months. Thaw overnight in the fridge.
- To Serve Again: Don’t microwave it. Just let it come slightly closer to room temp for best texture.
What to Serve With It
- A shot of espresso or black tea — strong contrast to cut through the richness.
- A scoop of vanilla bean ice cream — because cream on cream never hurt anyone.
- Candied orange peel or zest — it ties the whole citrus thing together.
FREQUENTLY ASKED QUESTIONS
Can I make this gluten-free?
Yes — just swap the digestives for gluten-free biscuits.
Can I use milk chocolate instead of dark?
You can, but it’ll be much sweeter and softer. Dark chocolate gives better contrast with the orange.
Do I have to use gelatin?
If you skip it, it won’t set properly. For a veggie option, try agar-agar — but follow specific instructions, as it behaves differently.
Can I make it in advance?
Absolutely. Make it the day before for best texture and chill overnight.
Nutrition Facts
- Calories: 350 calories
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 70mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 20g
- Protein: 5g
- Sodium: 150mg
Try More Nigella Recipes:
Nigella Chocolate Orange Cheesecake
Description
Nigella Chocolate Orange Cheesecake is made with digestive biscuits, unsalted butter, dark chocolate, cream cheese, caster sugar, eggs, orange zest, freshly squeezed orange juice, double cream, and gelatin powder. This British Chocolate Orange Cheesecake recipe creates a decadent dessert that takes about 4 hours 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Crush biscuits into fine crumbs.
- Mix with melted butter and press into a pan base. Chill 20 mins.
- Melt chocolate over simmering water. Let cool slightly.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in orange zest and juice.
- Bloom gelatin in water for 5 mins, then dissolve in microwave.
- Stir gelatin and cooled chocolate into cream cheese mixture.
- Whip cream to soft peaks and fold into mixture.
- Pour over biscuit base. Smooth top.
- Chill for 4+ hours or overnight.
- Remove from tin and serve chilled.