Orange and Black Cheesecake

RatingDifficultyIntermediate

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Yields16 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
 2 cups chocolate wafer cookies (finely crushed)
 6 tbsp melted butter
 1 envelope unflavored gelatin
 0.50 cup pulp free orange juice
 32 oz cream cheese (softened)
 6.33 tbsp Fructevia
 1 cup whipping cream
 1 tbsp grated orange zest (plus 1 additional teaspoon reserved for garnish)
 2 oz dark chocolate
 1 tbsp vegetable oil
1

Combine together butter and cookie crumbs in a bowl.

2

Press into bottom of 9 inch springform pan.

3

In a small saucepan add gelatin and orange juice, stir over low heat until dissolved.

4

Remove from stove and cool completely.

5

In a mixing bowl, combine cream cheese and Fructevia.

6

Gradually add in the gelatin orange juice mixture.

7

Whip the 1 cup whipping cream until you have stiff peaks.

8

Fold into cheesecake filling and stir in the orange zest.

9

Pour mixture into the crust and chill well, until firm, about 4 hours.

10

Before serving, in a small microwavable bowl, melt chocolate and oil uncovered on high heat for 1 to 1 1/2 minutes stirring every 15 seconds, until melted and smooth.

11

Drizzle over the cheesecake.

12

Garnish with reserved 1 teaspoon grated orange zest and serve.

Category

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Ingredients

 2 cups chocolate wafer cookies (finely crushed)
 6 tbsp melted butter
 1 envelope unflavored gelatin
 0.50 cup pulp free orange juice
 32 oz cream cheese (softened)
 6.33 tbsp Fructevia
 1 cup whipping cream
 1 tbsp grated orange zest (plus 1 additional teaspoon reserved for garnish)
 2 oz dark chocolate
 1 tbsp vegetable oil

Directions

1

Combine together butter and cookie crumbs in a bowl.

2

Press into bottom of 9 inch springform pan.

3

In a small saucepan add gelatin and orange juice, stir over low heat until dissolved.

4

Remove from stove and cool completely.

5

In a mixing bowl, combine cream cheese and Fructevia.

6

Gradually add in the gelatin orange juice mixture.

7

Whip the 1 cup whipping cream until you have stiff peaks.

8

Fold into cheesecake filling and stir in the orange zest.

9

Pour mixture into the crust and chill well, until firm, about 4 hours.

10

Before serving, in a small microwavable bowl, melt chocolate and oil uncovered on high heat for 1 to 1 1/2 minutes stirring every 15 seconds, until melted and smooth.

11

Drizzle over the cheesecake.

12

Garnish with reserved 1 teaspoon grated orange zest and serve.

Orange and Black Cheesecake


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