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 CHOCOLATE CHEESECAKE
"White chocolate and oranges are perfect together in this dessert," says Tangee Bradley, Columbia, South Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- Combine the first three ingredients; press onto the bottom and 1-1/2 in up the sides of a greased 10-in. springform pan. Bake at 350° for 10 minutes; cool completely. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate. Pour into crust. Place pan on a baking sheet , Bake at 350° for 1 to 1-1/4 hours or until center is nearly set. Cool to room temperature, about 2 hours. , Combine the sour cream, sugar and extract; spread over filling. Bake at 450° for 5-7 minutes or until set. Chill, uncovered, 1 hour. Arrange oranges on cheesecake. Cover and refrigerate at least 4 hours. Refrigerate leftovers.
Nutrition Facts : Calories 321 calories, Fat 18g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 165mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.
ORANGE CHEESECAKE
I got this recipe from my Dad, who got it off a recipe card. Not satisfied with the orange flavor of the original recipe, I tweaked a few ingredients to make it more intense. You can use your own graham cracker crust recipe if you prefer; we like the store-bought Oreo (dark chocolate) crust.
Provided by Mary Scheffert
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
- In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
- Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
- Preheat oven to 350°F.
- Place prepared pie crust in center of a cookie sheet (preferably without sides).
- Brush crust with some of the orange juice concentrate.
- Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
- Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
- When cooled to room temperature, refrigerate cheesecake for several hours.
- While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
- If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
- Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
- When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
- Refrigerate any leftovers.
Nutrition Facts : Calories 275.7, Fat 15.9, SaturatedFat 7.2, Cholesterol 79.9, Sodium 288.4, Carbohydrate 28.2, Fiber 0.9, Sugar 19.5, Protein 6.4
ORANGE WHITE CHOCOLATE CHEESECAKE
A decadent white chocolate cheesecake with a touch of orange nestled into a graham cracker brown sugar crust with just a hint of cinnamon. Top this off with Apricot Coulis and everyone will be impressed. The use of orange extract will definately produce a stronger orange flavor; however, vanilla can be also be used with satisfactory results. This recipe was developed for RSC #9.------
Provided by PaulaG
Categories Cheesecake
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Combine the graham cracker crumbs, cinnamon and sugar; pour in the melted butter and lightly mix with a fork until thoroughly combined.
- Press the mixture into the bottom and up the sides of a 9 inch springform pan; bake in preheated oven for 6 minutes.
- Remove from oven and set aside, immediately lower the oven temperature to 325 degrees.
- Melt the white chocolate in the top of a double boiler over boiling water, stir constantly until melted; set aside and allow to cool slightly.
- With an electric mixer, beat the cream cheese on high speed until creamy.
- Add the sugar and continue to beat well, add eggs one at a time, beating after each addition.
- Fold in the melted chocolate, sour cream, orange zest and extract.
- Pour the mixture into prepared crust and place in 325 degree oven for 1 hour, turn off oven and allow cheesecake to remain in oven with door slightly ajar for 30 minutes.
- Remove from oven and place on a wire rack to cool completely.
- Cover and place in refrigerator for 8 hours or overnight.
- For the apricot coulis, place the apricots, 2/3 cup orange juice and honey in a small saucepan.
- Bring to a boil, reduce heat and simmer for 5 to 10 minutes or until apricots are soft.
- Place the mixture into a blender and puree until smooth.
- Return mixture to pan and stir in Grand Marnier; allow to cool to room temeperature.
- If mixture is to thick thin with additional orange juice adding a tablespoon at a time until desired consistency.
- Spoon over top of cheesecake, garnish with orange zest and serve immediately.
- Please note that the preparation time does not allow for chilling the cheesecake overnight.
Nutrition Facts : Calories 670.4, Fat 47.1, SaturatedFat 28.2, Cholesterol 165.8, Sodium 377.4, Carbohydrate 53.5, Fiber 1.1, Sugar 43.5, Protein 11.1
CHOCOLATE ORANGE BAKED CHEESECAKE
Make a dessert that's the talk of the Christmas table with this creamy, rich chocolate orange cheesecake
Provided by Liberty Mendez
Categories Dessert
Time 2h15m
Number Of Ingredients 10
Steps:
- For the filling, take the soft cheese, eggs and double cream out of the fridge to come to room temperature 1 hr before you begin. Heat the oven to 180C/160C fan/gas 4 and line the base of a 23cm springform cake tin with baking parchment: unclip the ring, lay the parchment over the base and clip the ring back. This will ensure there is no lip on the bottom of the finished cheesecake.
- Tip the gingernuts into a food processor and blitz to a fine crumb. Add the melted butter and orange zest, then blitz briefly until the crumbs are coated. Tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Bake for 10-15 mins until the base is slightly crisped up.
- Beat the soft cheese and light brown sugar together until creamy using an electric whisk. Whisk in the whole eggs, the egg yolks and cream until smooth. Tip the dark chocolate into a heatproof bowl and melt in the microwave in 20-second bursts, or do this in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. Leave to cool until warm to the touch. Slowly pour the melted chocolate over the soft cheese mixture, whisking continuously until combined. Stir in the orange zest, reserving the oranges.
- Tightly wrap the bottom of the cake tin in foil to prevent leaking, then sit it in a deep roasting tin. Pour the cheesecake filling over the biscuit base. Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr-1 hr 15 mins until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).
- Put the cake tin on a wire rack, then run a small, sharp knife around the edge to loosen. Remove the foil and leave to cool completely in the tin, then chill for at least 6 hrs in the fridge before removing to a plate. Segment the reserved oranges, avoiding the pith, and use these to decorate the top along with a grating of dark chocolate and candied orange slices, if you like. Will keep covered in the fridge for up to three days.
Nutrition Facts : Calories 532 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
GHIRARDELLI CHOCOLATE ORANGE CHEESECAKE
Make and share this Ghirardelli Chocolate Orange Cheesecake recipe from Food.com.
Provided by Queenkungfu
Categories Cheesecake
Time 1h15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 638.3, Fat 44.6, SaturatedFat 24.6, Cholesterol 139.3, Sodium 319.1, Carbohydrate 60, Fiber 4.2, Sugar 44.5, Protein 9.7
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