Chocolate Orange Cheesecakes Recipes

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.

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.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter muffin cups.
• Grind wafers to a fine powder in a food processor.
• Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well. Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure.
• Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes. Gently rotate crusts with your fingertips to loosen and turn out onto rack.
• Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy. Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined.
• Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve.

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.

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.

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.

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.

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.

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.

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.