Chocolate Orange Baked Cheesecake

Chocolate crust, orange topping.

It’s been every kind of winter weather today. Crisp sunshine, sleet, windy gusts, calm and then driving rain. A “spend time in the kitchen” kind of day.

The lovely mandarins I bought for zesting and freshly purchased cocoa seemed the perfect combination for cheesecake.

I was surprised to see how cracked the cheesecake turned out and learned that overbeating is the cause. It’s odd, because when I poured it into the cheesecake pan I thought, ooh!, what a wonderful light mix. Using a whisk is apparently the answer to a perfectly smooth, heavier more settled mix and smoother top. I did use an electric beater, so lesson learned. Be sure to let all your cream cheese come to room temperature if using a whisk, otherwise you’ll be tired out mixing until smooth. Letting ingredients get to room temperature is a challenge for me as my recipes are usually impromptu whims!

The crust is a chocolate keto crust and very fast to throw together. The cheesecake is the basic recipe on the Philadelphia box, with added mandarin/orange juice and zest, then topped with a xylitol sweetened sour cream. You can serve with fresh berries or compote. This is not a sweet recipe, add more sweetener if you prefer.


  • CRUST:
  • 2 cups almond flour
  • 2 heaped tblsp finely ground sugar (keto and brown if possible)
  • 2 tblsp ground flax
  • 2 heaped tblsp cocoa
  • 2 tblsp melted butter
  • 1/2 tsp salt
  • 1 tblsp vanilla essence
  • 1 beaten egg
  • 4 packets Philadelphia Cream cheese
  • 4 eggs beaten
  • 1/2 cup finely ground xylitol powder or any powdered keto sugar
  • 1 tblsp vanilla bean paste
  • Zest of a mandarin/orange
  • Juice of the citrus including pulp



Mix all dry ingredients together. Melt butter.
Add vanilla essence to butter
Beat egg
Add butter and mix to resemble crumbly mix
Add egg to butter/ flour mix
Blend well with fork
Press into cheesecake pan that had been well buttered
Pre-bake 12 minutes at 350⁰F

Cheesecake Mix
Beat softened cream cheese (best is room temperature)
Add powdered sugar and vanilla essence, lightly beat/ whisk
Beat in the 4 eggs and then add the zest and juice of mandarin, lightly mix
Pour gently into pan onto pre-baked crust

Bake in 325⁰F oven 1 hr
Let cool and refrigerate for at least 3 hours or overnight

Option: top with sweetened whipped sour cream with vanilla added and serve with fresh berries or keto berry compote.

I baked some keto bread too. Delicious with butter and Marmite ; ).

I made a strawberry compote for the cheesecake too.

Went out for coffee and baristas are on my crush list of admired humans!