[CAKE-RECIPE] Chocolate Orange Cheesecake

[Don]

 
 
Chocolate Orange Cheesecake
Ingredients: 
1 3/4 cups 60% Cacao Bittersweet Chocolate Chips 
6 ounces shortbread cookies, crushed
1/4 cup butter, melted
16 ounces cream cheese (for filling)
1 3/4 cups sugar (for filling)
1/3 cup orange juice concentrate (for filling)
3 large eggs (for filling) 
1 1/2 cups sour cream (for topping)
6 tablespoons sugar (for topping)
2 tablespoons orange juice concentrate (for topping)

Directions


Crust: Preheat oven to 325°F. Combine cookies and butter with a fork. Press 
into bottom of a 9-inch springform pan and slightly up the sides. Bake 15 
minutes. Cool.

Filling: Melt 1 ½ cups chocolate chips at 30-second intervals, stirring after 
every 30 seconds until melted. Cool. Beat cream cheese and 1-3/4 cups sugar 
until smooth. Add 1-1/2 cups chocolate chips, 1/3 cup orange juice, and eggs, 
one at a time. Pour into crust, and bake 50 minutes. Cool 10 minutes.

Topping: Mix sour cream, 6 tablespoons sugar and 2 tablespoons orange juice 
concentrate together. Spread over cake. Drizzle remaining 1/4 cup melted 
chocolate chips over. Bake 5 minutes. Turn off heat, and cool in the oven with 
the door slightly open for 30 minutes. Place in refrigerator overnight.















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[CAKE-RECIPE] Chocolate Orange Cheesecake

[Linda V. E.]

Chocolate Orange Cheesecake
Serves 12-16

Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 tablespoon cocoa powder
1 teaspoon ground cinnamon
1/4 cup melted unsalted butter

Cake:
8 ounces semi-sweet chocolate
1 pound cream cheese, room temp
1/2 cup sour cream
3/4 cup sugar
1 teaspoon orange extract
6 eggs

Mix graham crumbs with sugar, cocoa and cinnamon. Add melted butter and mix 
well. Press into bottom and 2/3s up the sides of a
buttered spring form pan which has been covered on the outside with aluminum 
foil. Refrigerate until time to fill. Melt chocolate in
microwave. Beat cream cheese in bowl on medium until smooth and fluffy, about 
10 minutes. Beat in sour cream, 3/4 cup sugar and
extract. Add eggs, one at a time, beating after each. Beat for 2 minutes more. 
Gently stir in chocolate and mix for about 2 minutes.
Pour into prepared crust and bake at 350 degrees for 35-60 minutes, until 
puffed and no longer shiny. (Center will look wet but will
firm as it cools.) Put pan on a wire rack to cool. When cool, remove foil and 
sides of pan. Cover and refrigerate 4-5 hours minimum
before slicing.



 
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