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Chocolate Orange Cheesecake
LINDT Excellence Orange Intense
30-45 minutes

This cheesecake is baked in a water bath to ensure extra creaminess!

  • 1⅓ cups (250g) vanilla wafers, ground ⅔ cup (150g) butter, melted

  •  20oz (575g) cream cheese
  • ¼ cup (60g) sour cream 
  • 2 bars (3.5oz /100g each) LINDT Excellence Orange Intense Chocolate, chopped
  • ⅔ cup (130g) sugar ⅓ cup + 1 tablespoon (100ml) orange juice
  • 4 eggs

Method for the Base:

  • Preheat oven to 250° F/120°C.
  • Grease a 10 inch (25cm) springform pan.
  • Place the vanilla wafers in a food processor and blend till finely ground.
       Add enough melted butter until the mixture just binds together.
  • Press the mixture evenly into the base of the springform pan and smooth it with the back of a spoon.
  • Encase the bottom half of the pan in aluminum foil. The cheesecake will be baked in a water bath and this step ensures that no water will seep in.

Method for the filling:

  • Beat the cream cheese until smooth, scraping down sides of bowl to prevent lumps.
  • Add the sour cream and sugar. Continue mixing until smooth.
  • Place the orange juice in a saucepan and gently bring to the boil.
  • Add the chopped chocolate, remove from heat and stir until completely melted.
  • Mix the orange/chocolate mixture into the cheese mixture, scraping down the sides of the bowl.
  • Add the eggs one at a time, mixing well after each addition.
  • Transfer the cheesecake mixture to the prepared springform pan and put into a baking pan deep enough to hold a inch of water.


  • Put cheesecake into oven and pour an inch of very hot water into baking pan.
  • Bake for approximately 45 minutes. The cake is ready when it is set on the sides, but remains slightly soft in the center.
  • Cool in the springform pan and then enjoy!