Chocolate Orange Cheesecake With Orange Tangerine Glaze Recipes

ORANGE CHOCOLATE CHEESECAKE

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.

ORANGE CHOCOLATE SWIRL CHEESECAKE

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.

CHOCOLATE-ORANGE CHEESECAKE

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.

CHOCOLATE ORANGE CHEESECAKE WITH ORANGE-TANGERINE GLAZE

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).

CHOCOLATE ORANGE CHEESECAKE

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-CHOCOLATE TWIST CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl. Press mixture evenly into the bottom of 9 inch springform pan.
• Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside.
• Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture over the prepared crust. Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. Pour the chocolate mixture into the orange filling, and swirl with a knife.
• Bake in preheated oven for 15 minutes. Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes. Turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes. Remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight.
• Remove the cheesecake from the springform pan by running a knife around the inside edge. Release the side of the pan and lift off. Run a knife under the bottom of the cheesecake and carefully slide onto a serving plate.
• To make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly. Remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended. Drizzle over the top of the cheesecake. Garnish with pecans.
• To make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup. Place the sugar and orange juice in a pan, and bring to a boil over medium-high heat. Reduce heat to medium, and stir in the cornstarch mixture; cook until thick and clear. Cool slightly, and drizzle over the top of the cheesecake.

GHIRARDELLI CHOCOLATE ORANGE CHEESECAKE

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.