Chocolate Orange Coeur A La Creme Cheesecake with Cherry Compote

Whew, long title! However, made right, this cheesecake is smooth and delicious just as it should be. AND, made with the right ingredients, it can also be kosher for Pesach!

I first saw this recipe in a newsletter sent out by the wonderful in a partnership with Jamie Geller’s Joy of Kosher and I knew I had to try it. Her original recipe can be found here (and the video can be found here).

The thing is, I couldn’t make the recipe exactly how it’s written so the version I’m sharing below will be a more adapted/easily accessible version.

Skill Level: Surprisingly Basic



  • If you don’t own cheesecloth (much like me), cheesecake tastes just as good if you leave it in the ramekin as if you take it out.
  • If you don’t own heart-shaped ramekins (much like me), normal ones are also fine.
  • If you aren’t a fan of compote or cherries, there are definitely other fruit you can use or you don’t have to make it at all!
  • If you want more than 4 individual cheesecakes, double (or triple…) the ingredients I list!
  • We don’t cook with sour cream in my house so I substituted Greek yogurt.
  • These are really rich so plan accordingly!



For the Cake:

  • 2 ounces of semisweet chocolate, melted
  • 1 package of cream cheese
  • 1 cup of plain Greek yogurt
  • 1/4 cup of confectioner’s sugar
  • 1 teaspoon (or extra if you like it) of freshly grated orange peel
  • 1 tablespoon of chocolate orange liqueur (I used Sabra which my parents had on hand)

For the Compote:

  • 1/2 cup of frozen pitted cherries
  • 1/6 cup of sugar
  • 1/6 cup of water



  1. Melt the chocolate and then set it aside to cool. Using a mixer, beat together the cream cheese, Greek yogurt, and confectioner’s sugar until smooth. Add the melted chocolate, orange peel, and liqueur and beat until completely blended.

  2. Divide the cheesecake mixture among the ramekins evenly. Cover them with plastic wrap and let them sit overnight. Resized_20160728_190644.jpeg
  3. Before ready to serve, combine the cherries, sugar, and water and boil them over a high heat. Reduce the heat then let simmer for 15 minutes. Allow the mixture to cool completely, then break the cherries up with a fork. Refrigerate until ready to serve.Resized_20160729_171933.jpeg
  4. When ready to eat, spoon the compote on top of the cheesecakes and enjoy!

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