Chocolate Orange Cheesecake

Chocolate Orange Cheesecake

This cheesecake is smooth, rich and creamy, naturally sweetened with stevia and fresh orange juice, and decadent cocoa powder for the ultimate cheesecake experience without the calories.

Course Dessert

Cuisine Australian

Keyword Choc Orange No Bake Cheesecake

Prep Time 15 minutes

Refrigeration Time 6 hours

Total Time 15 minutes

Servings slices

Calories 190kcal

Author Kim

Ingredients

Base

½ cup / 5.5 ounces Medjool dates (at room temperature) roughly chopped
1 cup walnuts packed in
2 tablespoons Cocoa Powder unsweetened

Filling

250 grams / 8.8 ounces Full Fat Cream Cheese softened at room temp
250 grams / 8.8 ounces Full Fat Smooth Ricotta
¼ cup Granulated Sweetener that measures like sugar (I use Baking Natvia Stevia)
2 tablespoons Cocoa Powder unsweetened
½ cup Orange juice Freshly squeezed
Zest of 1 medium Orange
2 teaspoons Powdered Gelatine (see note 4)
¼ cup Boiling water

Optional

2 teaspoons Sugar free/Low Sugar orange Jelly Crystals

Instructions

Prep: Get cream cheese out of fridge and soften for around 10 mins at room temperature
Base: Add all base ingredients into a food processor and blitz to combine
Remove from food processor and press into a round tart dish (I used a dish 25cm in diameter). Set aside, either on the bench covered or in the fridge for a couple of minutes while you make the filling.
Clean food processor in preparation for the filling ingredients
Filling: To a clean food processor add the cream cheese, ricotta, stevia, cocoa powder, orange juice and zest. (plus optional jelly crystals if your're using them) Blitz to combine
Make the gelatine mix in a jug. Add the boiling water first, then the powder, stir quickly in with a fork to combine. Add the gelatine mixture to the cheesecake filling in the food processor and blitz again for another couple of minutes, making sure to scrape down the sides to make sure its all mixed in.
Assembly: pour the filling into the tart base, smoothing out with the back of a large spoon.
Cover with foil and refrigerate overnight or for at least 8 hours.
Serving Idea: add some granulated peanuts scattered over the top, a dusting of cocoa powder, and some more orange zest. Maybe add some whipped cream or double cream as well.

Notes

Store cheesecake in the fridge in an air tight container for upto 4 days.
Nutrition information does not include optional nuts on top, or cream
Sugar content in this recipe is from the naturally occurring sugars in the dates, used in the base, and the fresh orange juice in the filling
I use the McKenzie brand, available from Woolworths supermarkets in Australia, but any powdered gelatine would be fine. The trick is to use a bowl, not a jug, add the water first, and gently and slowly sprinkle the gelatine into the water. Then let it stand for 5 minutes so it can become gelatinous. If there are any lumps, microwave for 10 seconds and press them out with the back of a spoon if necessary.

Nutrition