Chocolate Orange Coeur à La Crème Cheesecake With Cherry Compote Recipes

CHOCOLATE CHERRY CHEESECAKE

Steps:

• In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. , In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.

CHOCOLATE-ORANGE COEUR à LA CRèME CHEESECAKE WITH CHERRY COMPOTE

Steps:

• Melt the chocolate and set it aside to cool. In the bowl of an electric mixer set at medium speed, beat the cream cheese, sour cream and confectioners' sugar for 2 minutes or until smooth. Add the melted chocolate, orange peel and liqueur, if using, and beat for one minute or thoroughly blended.
• Rinse 8 (6x6-inch) double-layer squares of cheesecloth under water and squeeze them to extract as much water as possible. Line 8 (6-ounce) ramekins with the cheesecloth. Divide the cheese mixture among the prepared ramekins and fold the cheesecloth over the tops. Refrigerate overnight, about 10 hours.
• To make the compote, combine the cherries, sugar and water and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 15 minutes or until cherries are very soft and the sauce is slightly thickened. Cool completely, break the cherries up with a fork or with an immersion blender and refrigerate until ready to serve.
• To serve, invert the ramekins on top of 8 dessert plates. Remove the cheesecloth. Spoon equal amounts of the cherry compote over each dessert.

CHOCOLATE COEURS A LA CREME

Steps:

• Using an electric standing mixer, fitted with wire attachment, add the heavy cream. Whip the cream to soft peaks. Set the cream aside. Change the wire attachment to a paddle attachment. In another bowl, cream the cream cheese, 1/2 cup melted chocolate, and orange liqueur. Mix thoroughly, scraping down the sides of the bowl, occasionally. Fold the whipped cream into the chocolate mixture.
• Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the cheesecloth to hang over the sides of the mold. Fill each mold with the chocolate filling. Fold the overlapping cheesecloth over the filling, covering tightly. Place the molds on a baking sheet and refrigerate overnight, at least 12 hours. Remove the hearts from the molds and discard the cheesecloth.
• Line a baking sheet with parchment paper. Dip each strawberry in the 1 cup melted chocolate, about 3/4 of the strawberry. Place the strawberries on the baking sheet and chill the berries until the chocolate is set, about 4 to 6 hours. Serve the hearts on individual plates with the strawberries and cookies.

WHITE CHOCOLATE ORANGE CHEESECAKE WITH CRANBERRY COMPOTE

Steps:

• Preheat the oven to 350 degrees F.
• Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
• To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
• Serve cheesecake with compote and orange segments.