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.
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 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.
ORANGE-CHOCOLATE TWIST CHEESECAKE
Always a favorite pairing of flavors, this luscious cheesecake stars a delectable blend of orange and chocolate. Make one or both toppings to enhance the combination.
Provided by Kat
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 10h50m
Yield 10
Number Of Ingredients 22
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.
Nutrition Facts : Calories 634.7 calories, Carbohydrate 62 g, Cholesterol 163.4 mg, Fat 40.8 g, Fiber 2.1 g, Protein 9.9 g, SaturatedFat 21.8 g, Sodium 355.2 mg, Sugar 46 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
ORANGE CHOCOLATE CHEESECAKE BARS
Make and share this Orange Chocolate Cheesecake Bars recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time P2DT30m
Yield 32 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350*. Line a 13x9x2 inch baking pan with foil. Lightly grease foil; set pan aside.
- For crust: Stir together crushed graham crackers and 1/4 c sugar. Mix in 1/3 c butter. Press evenly onto bottom of prepared pan; set aside.
- For filling: Beat cream cheese and brown sugar until mixed. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in concentrate, peel, vanilla and salt. Reserve 1 cup filling in bowl; set aside.
- In small saucepan, melt chocolate and 2 tablespoons butter over very low heat; stir often. Cool. Stir into reserved filling. Carefully spread over crust. Bake 15 minutes. Remove from oven.
- Carefully pour remaining filling over baked chocolate layer; spread evenly. Bake 40 to 45 minutes or until just set in center. Remove from oven; cool 30 minutes. Combine sour cream and 1/3 cup sugar. Cover; let stand at room temperature while bars cool.
- Spread sour cream mixture on bars. Cool. Refrigerate several hours or overnight before cutting. If desired, sprinkle with ground cinnamon before cutting into bars. Store, covered, in refrigerator.
Nutrition Facts : Calories 217.3, Fat 15.9, SaturatedFat 9.7, Cholesterol 55, Sodium 136.6, Carbohydrate 17.8, Fiber 1, Sugar 13.7, Protein 3.5
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
CHOCOLATE ORANGE CHEESECAKE
A Terry's chocolate orange cheesecake
Provided by connorrouse
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Put the Hobnobs in a bowl and crush with the end of a rolling pin until the Hobnobs are like breadcrumbs.
- Melt the butter in a heatproof bowl for 30 seconds. Add the crushed hobnobs to the butter and mix well.
- Add the biscuit mix into a big glass dish or 3 small tins and leave in the fridge for 30-40 mins.
- Whisk the philadelphia and icing sugar together in a mixing bowl.
- In a separate mixing bowl use an electric whisk to whisk the double cream till it peaks.
- Melt 160g of the chocolate orange by putting it into a heatproof bowl and then into the microwave for 30 seconds.
- Stir the melted chocolate into the whipped cream and then add this to philadelphia and Icing and whisk.
- With rest of the chocolate orange grate on top of the mixture or place the segments in the middle.
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