Mary Berry Chocolate Orange Cheesecake Recipe

If you love the classic chocolate and orange pairing, this Mary Berry-inspired chocolate orange cheesecake is a dreamy, dinner-party-worthy dessert with very little fuss. It has a crisp, chocolatey biscuit base, a creamy baked filling that tastes like a rich chocolate truffle with bright citrus, and a glossy ganache topping. It’s an easy to moderate bake (mostly hands-off), and the total time is about 6 hours including cooling and chilling.

What Is Chocolate Orange Cheesecake Like?

This is a baked cheesecake, so the texture is set and velvety rather than mousse-like. The chocolate is deep and smooth, the orange zest perfumes the whole filling, and the ganache on top gives it that special-occasion finish. Once chilled, it slices cleanly and holds its shape beautifully.

Ingredients

For the Chocolate Biscuit Base

200g chocolate digestive biscuits (or plain digestives)
90g unsalted butter, melted
1 tbsp cocoa powder (optional, for a deeper chocolate base)
Finely grated zest of 1 orange

For the Chocolate Orange Cheesecake Filling

600g full-fat cream cheese, at room temperature
150g caster sugar
200g sour cream (or full-fat crème fraîche)
200g dark chocolate (60–70%), melted and cooled slightly
Finely grated zest of 1–2 oranges (to taste)
2 tbsp fresh orange juice
1 tsp vanilla extract
3 large eggs, at room temperature
Pinch of fine salt

For the Ganache Topping

120g dark chocolate, finely chopped
120ml double cream
1 tbsp orange marmalade (optional, for shine and a gentle bitter-orange note)

To Decorate (Optional)

Candied orange peel or chocolate orange segments
Extra orange zest
Lightly whipped cream, to serve

How to Make Mary Berry Chocolate Orange Cheesecake

Prepare the tin: Grease a 20cm round springform tin and line the base with baking parchment. Wrap the outside of the tin in 2 layers of foil if you plan to use a water bath (optional but helpful for preventing cracks).
Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the cheesecake bakes gently and evenly.
Make the biscuit base: Blitz the biscuits into fine crumbs, then stir through the melted butter, cocoa (if using), and orange zest. Tip into the tin and press firmly into an even layer using the base of a glass.
Set the base: Bake the base for 10 minutes, then remove and cool for a few minutes while you make the filling. (This step helps keep the base crisp.)
Mix the filling (gently): In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Add the sour cream, melted chocolate, orange zest, orange juice, vanilla, and salt. Mix until fully combined, scraping down the bowl.
Add the eggs: Add the eggs one at a time, mixing on low speed just until each is incorporated. Avoid overbeating, as too much air can cause cracking.
Fill the tin: Pour the mixture over the base and smooth the top. Tap the tin lightly on the counter once or twice to pop any large air bubbles.
Bake: Bake for 50–60 minutes until the edges look set and the centre still has a gentle wobble. If it’s browning too quickly, loosely cover the top with foil for the final 10–15 minutes.
Cool slowly: Turn the oven off, crack the door open slightly, and let the cheesecake sit in the cooling oven for 45–60 minutes. This gradual cooling helps prevent a sudden dip or crack.
Chill: Cool completely at room temperature, then cover and chill for at least 4 hours (overnight is even better) until firm.
Make the ganache: Warm the double cream until just steaming (not boiling). Pour over the chopped chocolate and leave for 2 minutes, then stir until smooth. Stir in the marmalade if using.
Assemble and decorate: Remove the chilled cheesecake from the tin, spoon the ganache over the top, and gently nudge it towards the edges. Finish with candied peel, chocolate orange pieces, or a little extra orange zest. Chill for 20–30 minutes to set the topping before slicing.

Tips for the Best Results

Why did my cheesecake crack on top?

Cracks usually come from too much air in the batter or cooling too quickly. Mix on low once the eggs go in, bake gently, then cool it slowly in the switched-off oven with the door slightly open.

How do I stop the base from going soggy?

Pre-bake the base for 10 minutes and let it cool slightly before adding the filling. If you use a water bath, wrap the tin really well in foil so no water can sneak in.

How do I know when a baked cheesecake is done?

The edges should look set, but the centre should still wobble a little like set jelly. It will continue to firm up as it cools and chills, so don’t wait until it looks completely solid in the oven.

How can I get neat slices?

Chill thoroughly, then slice with a large knife warmed under hot water and wiped dry between cuts. It makes a bigger difference than you’d think.

Serving Suggestions

Serve with lightly whipped cream and extra orange zest.
Add a spoonful of marmalade on the side for a sharper citrus note.
Pair with fresh berries to cut through the richness.
Serve with espresso or strong black tea.

Storage

Room Temperature

Keep it out for serving, but don’t leave it at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 4 days. For the best texture, keep it chilled and slice as needed.

Freezing

Freeze the cheesecake (ideally without the ganache) for up to 1 month. Wrap slices or the whole cheesecake well in cling film and a layer of foil. Thaw overnight in the fridge, then add fresh ganache if you want the glossy finish.

Nutrition

Calories: 430 kcal
Carbohydrates: 32g
Protein: 7g
Fat: 31g
Saturated Fat: 18g
Sodium: 320mg

Disclaimer: Nutritional values are estimates and will vary depending on the brands and ingredients used.

FAQs

Is Mary Berry chocolate orange cheesecake baked or no-bake?

This version is a baked cheesecake, which gives you a smooth, set texture that slices cleanly. If you prefer a no-bake cheesecake, you can set the filling with melted chocolate plus whipped cream, but the texture will be lighter and more mousse-like.

Can I use Terry’s Chocolate Orange instead of dark chocolate?

Yes. Swap the dark chocolate for the same weight of Terry’s Chocolate Orange for a sweeter, more nostalgic flavour. Because it’s sweeter than dark chocolate, you may want to reduce the sugar by about 25–40g to keep it balanced.

Why is my chocolate orange cheesecake runny in the middle?

Most often it needed longer chilling time, or it was underbaked. The centre should wobble slightly when it comes out of the oven, but it must look set around the edges. Always chill for at least 4 hours (overnight is best) before slicing.

Can I make this cheesecake ahead of time?

Yes, it’s an ideal make-ahead dessert. Bake it the day before, chill overnight, then add the ganache topping on the day you plan to serve for the freshest finish.

How do I make this cheesecake gluten-free?

Use gluten-free chocolate biscuits for the base and double-check that your cocoa powder, chocolate, and marmalade are gluten-free. The filling itself is naturally gluten-free.