CHOCOLATE ORANGE CHEESECAKE
The crust for this cheesecake is a great way to repurpose leftovers from your holiday cookie tins -- just pulse them in a food processor with sugar, mix with melted butter and press into the pan. This cheesecake is also the perfect "freezer dessert." It can be made weeks ahead and stored in the freezer until ready to serve. Spruce up each slice by topping with whipped cream, chocolate sauce and candied orange peel.
Provided by Vallery Lomas
Categories dessert
Time 4h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray the bottom and sides of a 6- or 7-inch springform pan with nonstick baking spray with flour.
- Put the cookies, sugar and salt in the bowl of a food processor. Pulse until finely crushed, scraping the bottom of the bowl with a rubber spatula as needed. (Any large, stubborn bits of cookie can be crushed with the back of a spoon.) You should have about 1 heaping cup of crumbs.
- Put the cookie crumbs in a medium bowl. Add the melted butter and stir until combined and all the crumbs are moistened. Press the mixture into the bottom of the prepared pan, using the flat bottom of a measuring cup to pack the crumbs down in an even layer and up the sides about 1/2 inch (or a little higher if using a 6-inch pan).
- Bake until set, about 12 minutes. Let the crust cool on a wire rack while you prepare the filling.
- For the filling: Combine the chocolate chips and milk in a large mug or other heatproof bowl. Microwave on high for 60 seconds. Remove from the microwave and use a small rubber spatula to stir in small circles until the mixture comes together and the chocolate chips are melted and smooth. Set aside.
- Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment (you may also use a large bowl and a handheld electric mixer or whisk). Beat on medium-low speed until combined and smooth, about 1 minute.
- Increase the speed to medium. Add the eggs, one at a time, beating well after each until smooth and homogenous, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
- Reduce the speed to medium low and add the flour, orange liqueur, vanilla and orange zest.
- With the mixer running, drizzle in the melted chocolate. Mix until smooth, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
- Pour the filling into the pan and smooth the top. Bake until the sides of the cheesecake are set and the middle jiggles when shaken, about 40 minutes.
- Turn off the oven and open the door a few inches. Let the cheesecake remain in the warm oven with the door ajar for 30 minutes. Remove the cheesecake from the oven and allow it to sit at room temperature until no longer warm, about 30 minutes. Transfer the cheesecake to the refrigerator and let rest until completely chilled, about 2 hours, or until ready to serve.
- To unmold, run an offset spatula or butter knife around the edge of the pan. Carefully unlock the springform pan and remove the outer ring. Serve each slice with a dollop of whipped cream, chocolate sauce and some candied orange peel.
- The cheesecake should be stored in the refrigerator, covered, up to 3 days. The cheesecake may also be wrapped tightly in plastic wrap and frozen for up to 2 months. Defrost the frozen cheesecake in the refrigerator prior to serving.
- Using a vegetable peeler, cut the orange peel into vertical, wide strips (save the inside of the orange for eating later!). Try to carefully shave off any of the bitter white pith with a paring knife. Cut the orange peel into 1/4-inch-wide strips.
- Put the orange peel in a small saucepan and cover with water. Bring to a boil. Allow to boil for 5 minutes then drain and rinse. Repeat this process a second time. This step removes any bitterness from the peel.
- Bring 1 cup of the sugar and 1 cup water to a simmer in the same small saucepan. Allow the sugar to dissolve, about 5 minutes. Add the blanched orange peels and simmer gently over low heat until the peels are softened and pith is translucent, 35 to 40 minutes.
- Meanwhile, put the remaining 1/2 cup sugar in a bowl. Remove the peels from the syrup and dredge in the sugar (cool and store the leftover orange simple syrup for another use!). Shake off any excess sugar and place the peels on a wire baking rack set in a baking sheet. Allow to sit and dry out, uncovered, for a day or so.
ORANGE CHEESECAKE BARS
I still remember the last day of first grade, when our teacher treated the class to little cups with orange sherbet and vanilla ice cream swirled together. I tried to capture that same delicious flavor when I created these creamy layered bars. -Connie Faulkner, Moxee, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the wafer crumbs and butter. Press into a greased 13x9-in. baking pan. , In a large bowl, beat cream cheese until smooth. Add the milk, eggs and vanilla; beat just until combined. Pour half over crust., Add the orange juice concentrate, orange zest, extract and food coloring to the remaining cream cheese mixture; beat until combined. Pour over first layer. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours before cutting.
Nutrition Facts :
ORANGE CHOCOLATE SWIRL CHEESECAKE
A majestic orange flavored cheesecake swirled with chocolate goodness. Orange liqueur may be substituted for the orange juice in equal amounts. These cheesecake not only looks fabulous, but the flavor will send you to cheesecake heaven.
Provided by Eloise Liberty
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
- Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
- In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
- Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 36.2 g, Cholesterol 152.7 mg, Fat 30.8 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 18 g, Sodium 294.8 mg, Sugar 29.2 g
ORANGE CHOCOLATE CHEESECAKE BARS
Make and share this Orange Chocolate Cheesecake Bars recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time P2DT30m
Yield 32 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350*. Line a 13x9x2 inch baking pan with foil. Lightly grease foil; set pan aside.
- For crust: Stir together crushed graham crackers and 1/4 c sugar. Mix in 1/3 c butter. Press evenly onto bottom of prepared pan; set aside.
- For filling: Beat cream cheese and brown sugar until mixed. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in concentrate, peel, vanilla and salt. Reserve 1 cup filling in bowl; set aside.
- In small saucepan, melt chocolate and 2 tablespoons butter over very low heat; stir often. Cool. Stir into reserved filling. Carefully spread over crust. Bake 15 minutes. Remove from oven.
- Carefully pour remaining filling over baked chocolate layer; spread evenly. Bake 40 to 45 minutes or until just set in center. Remove from oven; cool 30 minutes. Combine sour cream and 1/3 cup sugar. Cover; let stand at room temperature while bars cool.
- Spread sour cream mixture on bars. Cool. Refrigerate several hours or overnight before cutting. If desired, sprinkle with ground cinnamon before cutting into bars. Store, covered, in refrigerator.
Nutrition Facts : Calories 217.3, Fat 15.9, SaturatedFat 9.7, Cholesterol 55, Sodium 136.6, Carbohydrate 17.8, Fiber 1, Sugar 13.7, Protein 3.5
CHOCOLATE ORANGE CHEESECAKE BARS
Make and share this Chocolate Orange Cheesecake Bars recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 45m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- Stir together flour, brown sugar and cinnamon in large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in chopped pecans. Reserve 3/4 cup flour mixture. Press remaining mixture firmly onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned.
- Meanwhile, prepare chocolate orange filling: beat cream cheese and sugar in medium bowl until fluffy. Add cocoa, milk, egg, vanilla and orange peel; beat until smooth.
- Spread filling over warm crust. Sprinkle with reserved flour mixture. Press pecan halves lightly onto top, if desired. Return to oven. Bake 25 to 30 minutes or until lightly browned.
- Cool; cut into bars. Cover; refrigerate leftover bars.
Nutrition Facts : Calories 132.8, Fat 7.2, SaturatedFat 2.4, Cholesterol 16.4, Sodium 43.8, Carbohydrate 15.4, Fiber 0.6, Sugar 10.1, Protein 2.3
CHOCOLATE ORANGE CHEESECAKE WITH ORANGE-TANGERINE GLAZE
I love the combination of chocolate and orange and they unite wonderfully in this recipe. We usually make this for Christmas but it would be good anytime of the year. If you cannot find orange and tangerine marmalade, substitute orange marmalade. I like to drizzle chocolate ganache over the marmalade glaze which creates a beautiful presentation. Make the cheesecake 1-2 days in advance to allow the flavors to bloom. From Gourmet magazine, January 1995.
Provided by swissms
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Crust:.
- In a small bowl stir together wafer crumbs and butter until combined well. Pat crumb mixture onto bottom and 1 inch up side of a 9-inch springform pan and chill crust 30 minutes.
- Filling:.
- Preheat oven to 300°F
- In a bowl with an electric mixer beat cream cheese until light and fluffy. Beat in sugar gradually until mixture is combined well. Beat in sour cream, zest, orange juice, liqueur, salt, and flour. Beat in whole eggs and yolk, 1 at a time, beating well after each addition.
- Wrap bottom and side of springform pan with three 14- by 12-inch pieces of foil, 1 at a time, arranging each piece in a different position to make sure foil is at least 1 1/2 inches up side all around. Put pan in a large baking dish and pour filling into crust. Put dish in middle of oven and with a measuring cup slowly add enough water to it to reach 1/4 inch up side of springform pan, being careful not to let any water inside foil. (Cooling in water bath prevents cheesecake surface from cracking.)
- Bake cheesecake 1 hour 15 minutes, or until edges are just set but middle still trembles slightly. Turn off oven and let cheesecake stand 1 hour (cheesecake will continue to set as it stands). Remove dish from oven carefully and transfer cheesecake in pan to a rack to cool completely. Remove foil and chill cheesecake, covered loosely, 6 hours or overnight.
- Glaze:.
- In a small saucepan melt marmalade over moderate heat, stirring, and cool to warm.
- Remove side of springform pan and spread marmalade evenly on top of cheesecake. Chill cheesecake 2 hours (glaze will soften if served at room temperature).
Nutrition Facts : Calories 510.5, Fat 31.8, SaturatedFat 18.7, Cholesterol 169.2, Sodium 397.8, Carbohydrate 50.5, Fiber 0.8, Sugar 38.2, Protein 8.6
ORANGE CHEESECAKE WITH RASPBERRY SAUCE
Enjoy this delicious orange flavored cheesecake served with raspberry sauce - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
- Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
- In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
- Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1 1/2 g
ORANGE CHEESECAKE BARS
Make and share this Orange Cheesecake Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h20m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Mix together the vanilla wafer crumbs and butter in a medium size bowl.
- Press mixture into a greased 13x9 baking pan.
- In a large mixing bowl, beat cream cheese until very smooth.
- Add milk, eggs, and vanilla; beat until combined.
- Pour half of mixture over crust.
- To the remaining cream mixture, add the orange juice concentrate, orange peel, extract and food colorings; beat until combined.
- Pour over first cream layer.
- Bake at 325° for 45-50 minutes or until center is almost set.
- Cool on a wire rack.
- Refrigerate for 2 hours minimum before cutting into bars.
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