CHOCOLATE ORANGE CHEESECAKE
Nearly everyone loves chocolate, and the orange juice and zest give this cheesecake an extra kick of flavor! You might want to decorate your finished product with orange slices and chocolate curls for an especially attractive and tasty presentation. This dessert would be delightful for spring or summer receptions, birthdays, or any occasion any time of year!
Ingredients:
CRUST:
FILLING:
Remove cream cheese from refrigerator for at least two hours before preparing this recipe, so that it will be at room temperature.
Melt the chocolate squares in a double boiler and cool.
Prepare the crust by combining cookie crumbs and butter. Press into a greased springform pan; refrigerate until ready to add filling.
For the filling, combine the cream cheese, which should be soft, sour cream, sugar, orange juice and zest and vanilla extract just enough to be smooth and free of lumps, then add egg yolks, mixing just until combined. Be careful not to over-mix, as that will add air and cause bubbles in your cheesecake.
In another bowl, whip the egg whites until they form peaks. Fold them into the filling gently.
Pour the filling into the crust. Slowly pour the cooled chocolate into the filling and swirl with a knife.
Prepare a water bath by placing the springform pan in a larger, shallow glass or porcelain baking dish and filling the dish with hot water about half way up the size of the springform pan. This will help the cake cook slowly and evenly.
Bake for about 45 minutes; then carefully test to see that cake is still jiggly in the middle. It will continue to cook as it cools. Turn off the oven, open the door and leave the cheesecake in the water bath for about 30 minutes. Carefully remove springform pan from the water bath; run a knife around the rim of the cheesecake to loosen, and refrigerate at least 4 hours or overnight.
Ingredients:
CRUST:
- Chocolate cookie crumbs
- 1/2 stick melted butter
FILLING:
- 2 8 oz. pkgs cream cheese
- 1 cup sour cream
- 2/3 cup sugar
- Zest and 1/3 cup juice from two oranges
- 3 eggs, separated
- 1/2 tsp. vanilla extract
- 6 squares semi-sweet chocolate
Remove cream cheese from refrigerator for at least two hours before preparing this recipe, so that it will be at room temperature.
Melt the chocolate squares in a double boiler and cool.
Prepare the crust by combining cookie crumbs and butter. Press into a greased springform pan; refrigerate until ready to add filling.
For the filling, combine the cream cheese, which should be soft, sour cream, sugar, orange juice and zest and vanilla extract just enough to be smooth and free of lumps, then add egg yolks, mixing just until combined. Be careful not to over-mix, as that will add air and cause bubbles in your cheesecake.
In another bowl, whip the egg whites until they form peaks. Fold them into the filling gently.
Pour the filling into the crust. Slowly pour the cooled chocolate into the filling and swirl with a knife.
Prepare a water bath by placing the springform pan in a larger, shallow glass or porcelain baking dish and filling the dish with hot water about half way up the size of the springform pan. This will help the cake cook slowly and evenly.
Bake for about 45 minutes; then carefully test to see that cake is still jiggly in the middle. It will continue to cook as it cools. Turn off the oven, open the door and leave the cheesecake in the water bath for about 30 minutes. Carefully remove springform pan from the water bath; run a knife around the rim of the cheesecake to loosen, and refrigerate at least 4 hours or overnight.
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