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
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.
CHOCOLATE ORANGE SUPREME CHEESECAKE
Make and share this Chocolate Orange Supreme Cheesecake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan.
- Bake at 325°F for 10 minutes.
- Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in sour cream and vanilla.
- Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter.
- Pour chocolate batter over crust.
- Bate at 350°F for 30 minutes.
- Reduce oven temperature to 325°F.
- Spoon remaining batter over chocolate batter continue baking 30 minutes more.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
INDIVIDUAL ORANGE AND CHOCOLATE CHEESECAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
- In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
- Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.
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
CHOCOLATE-ORANGE CHEESECAKE
Enjoy a layer each of delicious orange cheesecake and chocolate cheesecakes on top of a chocolate cookie crust in this Chocolate-Orange Cheesecake. Drizzle with a marmalade glaze for a perfect finish, and your Chocolate-Orange Cheesecake is ready to share with sixteen of your closest friends.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 14 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine wafer crumbs, cinnamon and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust.
- Bake 30 min. Meanwhile, stir liqueur and orange zest into remaining batter; refrigerate until ready to use.
- Reduce oven temperature to 325°F. Spoon remaining batter over baked chocolate layer in pan; bake 30 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Heat marmalade just until warmed; spoon over cheesecake just before serving.
Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 130 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
EASY PHILADELPHIA CHOCOLATE-ORANGE CHEESECAKE
Melted chocolate and a chocolate cookie crust meet fresh orange juice and zest in this easy-to-make PHILADELPHIA cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients with mixer until blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Nutrition Facts : Calories 430, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CHOCOLATE ORANGE CHEESECAKE
This decadent, make-ahead dessert is perfect for a festive dinner party or buffet, with a zesty cream cheese filling and dark chocolate biscuit base
Provided by Justine Pattison
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h55m
Number Of Ingredients 11
Steps:
- Lightly grease and line a 20cm springform cake tin. To make the base, put the biscuits and butter in a food processor, pulse into fine crumbs, then tip into the tin. Spread evenly over the base and press down firmly with the back of a spoon. Put the tin in the freezer and leave to set for 30 mins.
- Put a large piece of foil (extra-wide foil if possible) on the work surface, or criss-cross two pieces of small foil. Place the cake tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Place in a medium-sized roasting tin.
- Heat oven to 180C/160C fan/gas 4. To make the filling, put the eggs and egg yolks in a food processor and blitz until well combined. Add the cheese, cream, sugar, orange zest and orange liqueur to the food processor and pulse until only just combined. Pour the cheesecake filling gently onto the chilled base.
- Add enough just-boiled water to the roasting tin to rise roughly 2cm up the sides. Carefully place the roasting tin in the centre of the oven and bake for about 1 hr 15 mins. The cheesecake is ready when it is very lightly browned and only just set.
- Take out of the oven and sprinkle with the grated chocolate. Leave to cool in the water bath for 15 mins. Lift the cake tin from the water and leave to cool for a further 1 hr. Cover with cling film and chill the cheesecake overnight before serving.
- To serve, run a round-bladed knife around the cheesecake and carefully release it from the tin. Using a palette knife, slide the cheesecake onto a flat serving plate or cake stand and cut into wedges to serve.
Nutrition Facts : Calories 575 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 25 grams sugar, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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.
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TERRY'S CHOCOLATE ORANGE CHEESECAKE RECIPE - DELISH
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Category DessertTotal Time 35 mins
- Line the base and sides of a 20.5cm (8”) round springform cake tin with baking parchment.
- Make the base: whiz the biscuits in a food processor until they resemble breadcrumbs (alternatively put them in a sealed plastic bag and crush them with a rolling pin).
- Melt the chocolate orange slowly in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water.
- Beat together the cream cheese, icing sugar until smooth. Add double cream and continue to beat until smooth and fully combined.
- Tip the melted chocolate into the cream cheese mixture, folding to combine and marble, then tip into the tin and spread to level. Chill for at least 6 hours.
- Set aside 12 Chocolate Orange Minis then melt the remainder in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water.
- Remove the cheesecake from the tin and peel away parchment. Dot the melted chocolate over the cake and create swirls with the back of a teaspoon. Sprinkle the orange zest over the cake then decorate the edge with 12 piped cream swirls each topped with a Chocolate Orange Mini.
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