Dark Chocolate and Orange Cheesecake with Grand Marnier Liqueur

Rich, smooth, dark chocolate cheesecake with orangey bits and a hint of Grand Marnier liqueur - I should imagine this is a chocolate lovers dream.

Dark Chocolate and Orange Cheesecake with Grand Marnier Liqueur

The orangey bits in the Lindt 'Orange Intense' chocolate used in this recipe really sets it apart from other orange cheesecake recipes.

Dark Chocolate and Orange Cheesecake with Grand Marnier Liqueur

Dark Chocolate and Orange Cheesecake

prep time: 10 minscook time: 45 minstotal time: 55 mins


250g McVities Hob Nob biscuits
160g unsalted butter - melted
200g (2 bars) Lindt Excellence Orange Intense
500g soft cheese
50g sour cream
140g caster sugar
60ml fresh orange juice
40ml Grand Marnier
3 eggs

For the topping you will need:
half a Terry's Chocolate orange and some dark chocolate - shaved for sprinkling.


Preheat oven to 120°C

Lightly grease a round 25cm loose base tart or quiche tin.

Put biscuits in a food processor and whiz up til they are finely ground.  Put the butter in a saucepan and melt.  Once melted tip in the biscuits and mix together with a wooden spoon.

Now press the biscuit mixture evenly over the base of the tin and smoothing it with the back of a spoon and set aside.

Put the soft cheese into big bowl and using a clean wooden spoon mix until it gets nice and soft.
Now add the sour cream and sugar and continue mixing until nice and smooth.

Put the orange juice into a saucepan and gently bring to the boil - break up the chocolate and mix into the orange juice, stirring until melted. Add in the Grand Marnier and stir. 

Remove from the heat and mix the chocolate into the cheese mixture, scraping down the sides as you go. Put the eggs in one at a time, mixing well after each one.

Tip the cheesecake mixture into the prepared tin and cover the bottom of the tin with foil and make sure it comes up around the sides a bit.  This is so that the water doesn't get into the tin - see the next step and you'll see what I mean.

Place the cheesecake (with the foil around) into a deep baking tray. Pour about 2cm deep hot water into the base of the tray. This will prevent the cake from drying out.

Pop into the preheated oven and bake for approximately 45 minutes.

You'll know it’s ready when it is set on the sides but still slightly soft in the centre - just give is a very gentle shake.

Cool the cake in the tin and put into the fridge overnight is best.

You can decorate it a good few hours before serving with the chocolate orange pieces and some shaved chocolate.  Or, of course you can decorate it however you fancy.
Created using The Recipes Generator


  1. Wow - saw the pic on fb yesterday and was drooling

  2. OMG, that picture is total food porn!

  3. This looks ridiculously good! What a dessert!!!

  4. Jan, THIS dessert has to make you like desserts...it's fabulous!

  5. Love this Jan. It looks so decadent and rich and delicious!! mmmm . . .

  6. Hi this recipe looks fab and I'm going to make it for Xmas but can you tell me how much sugar it needs?Thanks

  7. Hi Anon - what am I like leaving out the amount of sugar?! (Doh)!
    It should be fixed now and it's 140g of caster sugar. Have a great Christmas x

  8. Hi
    Just thought I would report back
    on how the cheesecake went. It was to die for!Being 7 months pregnant and having cravings for chocolate orange,as you can imagine it didn't hang around for long!I swapped the grand marnier for Cointreau (simply because that's all I had),and it worked well.However not sure how in the photo,the biscuit base looks brown and goes around the sides, when the recipes asks for hobnobs?Also,I found it could do with more base,or just being made in a smaller dish.If you decide to try making this,be prepared to put on a stone or two!Well worth it though.

  9. Hi Anon - am so glad it turned out well. Yes I did use Hobnobs (not sure if you're in the UK or not) but I have put a link so you know what they are. In the picture yes it looks quite brown at the sides - I think it was the chocolate top had melted a bit into the base (I'm not good at baking)!
    Congrats on your pregnancy and all the very best for 2011 Jan x

  10. what's a gram?

  11. Anon - Please see my conversion chart:

  12. This comment has been removed by the author.

  13. This looks delicious, but can the Grand Marnier be substituted for something non-alcoholic?

  14. Hi Pareidolia - Just leave it out altogether but replace it with more fresh orange (so use 100ml in total) Hope this works - I can't see why not.


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