Orange Chocolate Cheesecake Recipes

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ORANGE CHOCOLATE CHEESECAKE



Orange Chocolate Cheesecake image

"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

2 cups vanilla wafer crumbs (about 60 wafers)
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
4 large eggs
10 ounces white baking chocolate, melted
TOPPING:
1 cup sour cream
3 tablespoons sugar
1/2 to 1 teaspoon orange extract
2 cans (11 ounces each) mandarin oranges, well drained

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



Individual Orange and Chocolate Cheesecakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

1/3 cup finely crushed chocolate wafers
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar, plus 2 tablespoons
1 orange, zested
1 egg
Butter, for greasing

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



Orange Chocolate Swirl Cheesecake image

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

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
4 ounces semisweet chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
5 eggs
2 tablespoons orange juice
½ teaspoon grated orange zest

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



Chocolate Orange Cheesecake image

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

Nonstick baking spray with flour, for the pan
5 ounces (130 grams) shortbread cookies (about 18 cookies)
1 tablespoon granulated sugar
Pinch of kosher salt
4 tablespoons unsalted butter, melted
6 ounces semisweet chocolate chips
1/4 cup whole milk
12 ounces (1 1/2 cups) full-fat cream cheese, at room temperature (see Cook's Note)
1/2 cup granulated sugar
2 large eggs, at room temperature (see Cook's Note)
1 tablespoon all-purpose flour
1 tablespoon orange liqueur, such as Grand Marnier
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated orange zest
Whipped cream, for serving
Chocolate sauce, for serving
Candied orange peel, for serving, recipe follows
1 large navel orange
1 1/2 cups granulated sugar

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



Orange-Chocolate Twist Cheesecake image

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

1 ½ cups chocolate wafer cookies, crushed
½ cup white sugar
¼ cup butter, melted
½ cup semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
⅓ cup cornstarch
3 eggs, room temperature
1 egg yolk, room temperature
½ cup frozen (thawed) orange juice concentrate
½ teaspoon orange extract
1 teaspoon orange zest
1 drop orange food coloring
1 teaspoon vanilla extract
¼ cup semi-sweet chocolate chips
1 tablespoon light corn syrup
1 tablespoon sour cream
½ cup pecans, for garnish
1 teaspoon cornstarch
2 teaspoons water, or as needed
2 tablespoons white sugar
2 tablespoons orange juice

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



Easy PHILADELPHIA Chocolate-Orange Cheesecake image

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

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
1/2 cup sugar
1-1/2 tsp. zest and 2 Tbsp. juice from 1 orange
1/2 tsp. vanilla
2 eggs
1 chocolate cookie crumb crust (6 oz.)

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



Orange Chocolate Cheesecake Bars image

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

1 1/4 cups finely crushed graham crackers
1/4 cup granulated sugar
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
3 eggs
3 tablespoons frozen orange juice concentrate, thawed
1 1/2 teaspoons finely shredded orange rind
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces semisweet chocolate, cut up
2 tablespoons butter
1 1/2 cups sour cream
1/3 cup granulated sugar

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



Orange White Chocolate Cheesecake image

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

1 1/2 cups graham cracker crumbs
1 teaspoon ground cinnamon
3 tablespoons brown sugar
1/4 cup butter, melted
2 (6 ounce) packages white baking chocolate
3 (8 ounce) packages cream cheese, softened
1/3 cup raw sugar or 1/3 cup refined sugar
3 large eggs
1 (8 ounce) carton sour cream
2 teaspoons orange extract or 2 teaspoons vanilla extract
1 tablespoon orange zest
1/2 cup dried apricot, chopped
3/4 cup orange juice, fresh squeezed
2 tablespoons honey
2 tablespoons Grand Marnier
1 tablespoon orange zest (to garnish)

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



Chocolate orange baked cheesecake image

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

225g gingernuts or digestives
115g unsalted butter, melted
1 orange, zested
candied orange slices, to serve (optional)
600g full-fat soft cheese
3 eggs, plus 2 egg yolks (freeze the extra white for another recipe)
175g double cream
175g light brown soft sugar
350g dark chocolate (at least 70% cocoa solids), roughly chopped, plus extra to serve
3 oranges, zested

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



Chocolate orange cheesecake image

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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2021-11-24 FInd a heatsafe bowl that fits on top of the saucepan without touching the water. Place chocolate chips and cream into the bowl, bowl onto saucepan, and stir until melted. Remove from saucepan and let cool to room temperature. Fill a kettle with water and set it to boil for the water bath. Step 3 - Orange sugar.
From flouringkitchen.com


ORANGE CHEESECAKE WITH CHOCOLATE GLAZE - DANI'S COOKINGS
2019-01-11 Preheat oven to 160 degrees C (320 degrees F) In a large bowl using an electric mixer beat cream cheese and powdered sugar until creamy. Add eggs and beat until smooth. Add starch, orange juice, zest and vanilla extract and beat shortly, until combined. Pour the …
From daniscookings.com


DARK CHOCOLATE ORANGE CHEESECAKE - THE COPPER TABLE
2022-01-01 Heat oven to 350 degrees. Melt the butter in the microwave in a small bowl. Place the chocolate graham crackers, and 1/4 cup sugar in the bowl of a food processor or gallon sized freezer bag. If using food processor, pulse until crackers are finely ground. If using a freezer bag, use a rolling pin to crush and grind the crackers.
From thecoppertable.com


CHOCOLATE ORANGE CHEESECAKE – SHADES OF CINNAMON
2014-01-20 Beat the cream cheese in an electric beater until smooth, and add the sifted icing sugar. Add the cream and beat until just combined. Beat in the gelatine mixture. Divide into 2 bowls and add the melted chocolate and hazelnut spread to one bowl. Add the orange rind, juice (and liquor if using ) to the second bowl.
From shadesofcinnamon.com


CHOCOLATE ORANGE CHEESECAKE | BAKING MAD
For the cheesecake filling. 600g Soft cream cheese (full fat) 300ml Double cream. 75g Silver Spoon Icing Sugar. 300g Milk chocolate. 1 tsp Nielsen-massey orange extract.
From bakingmad.com


CHOCOLATE ORANGE CHEESECAKE - KEEP CALM AND EAT ICE CREAM
2021-10-02 Whip the cream until soft peaks form. In a separate bowl add the orange juice, orange zest and sugar to the room temperature cream cheese and beat until combined. Add the cooled melted chocolate and beat in. Hot tip: Make sure your cream cheese is …
From keep-calm-and-eat-ice-cream.com


REFRESHING CHOCOORANGE CHEESECAKE | RECIPES
Heat oven to 325°F. Stir orange peel into remaining cream cheese mixture; gently spread over chocolate mixture. 5. Bake 1 hour 15 minutes or until set except for 3-inch circle in center; turn off oven. Let stand in oven, with door ajar, 1 hour; remove from oven. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan.
From hersheyland.com


CHOCOLATE ORANGE CHEESECAKE | AMERICAN RECIPES | GOODTO
2019-07-20 Method. For the biscuit base, melt the butter in a saucepan over a low heat. Stir in the crushed biscuits. Tip into a 20cm loose-bottomed flan tin or dish and press into an even layer. Chill in the refrigerator until firm. For the filling, put the butter, chocolate pieces, cocoa and Cointreau or brandy into a heatproof bowl.
From goodto.com


CHOCOLATE ORANGE CHEESECAKE - SUPERGOLDEN BAKES
2022-02-03 Melt the chocolate and butter using a double boiler as above. Stir until smooth. Allow the chocolate to cool slightly. Gently remove the cheesecake from the tin and peel off the paper from the sides. Use a bench scraper to smooth the sides for a perfect finish if you like. Place on a plate or cake stand.
From supergoldenbakes.com


CHOCOLATE ORANGE CHEESECAKE - GREEDY GOURMET
2019-12-24 Fold the chocolate cream cheese mixture into the whipped cream, a quarter of the cream cheese mixture at a time. Transfer the filling to the tin and spread evenly over the biscuit base. Chill in the fridge for at least 6 hours but preferably overnight. Decorate with grated orange zest and chocolate pieces. Enjoy!
From greedygourmet.com


CHOCOLATE ORANGE CHEESECAKE - CUPCAKE PROJECT
2019-03-29 Preheat oven to 375 F and grease the bottom of a 9" springform pan. Mix crushed Oreos and butter together until fully combined. Press into the bottom of the pan. Bake for 10 minutes, remove from the oven, and set aside until ready to use.
From cupcakeproject.com


NO BAKE CHOCOLATE ORANGE CHEESECAKE - CRUMBS AND CORKSCREWS
2020-05-19 Instructions. Make the biscuit base - Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter. Mix together until well combined, and then pour into an 8 inch springform tin.
From crumbscorkscrews.com


TERRY’S CHOCOLATE ORANGE CHEESECAKE | RECIPE | KITCHEN STORIES
Step 1 / 7. 16 Hobnobs. 120 g unsalted butter. Crush the hobnobs in a bowl until they resemble breadcrumbs. Then, melt the butter either in a microwave for 30 seconds or over a pan of simmering hot water. Then mix the two together.
From kitchenstories.com


CREAMY VANILLA-ORANGE CHEESECAKE - KING ARTHUR BAKING
Pour the filling into the baked crust, and reduce the oven heat to 325°F. Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4" to 5" circle in the center will remain soft). Turn the oven off, prop the door open, and let the cheesecake sit for an hour. Run a knife or spatula around the edges.
From kingarthurbaking.com


CHOCOLATE ORANGE CHEESECAKE | METRO
Preheat oven to 250°F (120°C) . Grease a 10 inch (25 cm) springform pan. Place the vanilla wafers in a food processor and blend until finely ground. Add enough melted butter until the mixture just binds together. Press the mixture evenly into the base of the springform pan and smooth it with the back of a spoon.
From metro.ca


ORANGE WHITE CHOCOLATE CHEESECAKE | VERY BEST BAKING
Combine crumbs and butter in medium bowl. Press crumb mixture onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes; cool in pan on a wire rack. Step 3. Combine orange juice and gelatin in small saucepan. Heat over medium heat, stirring occasionally, until gelatin dissolves. Step 4.
From verybestbaking.com


CHOCOLATE ORANGE CHEESECAKE - THE FLOURED TABLE | NEW YORK STYLE
2021-12-13 In the bowl of a stand mixer, beat the cream cheese with the paddle attachment on medium speed until smooth. Scrape down the sides of the bowl with a spatula. Add sugars and beat on medium-low until mixed in. Scrape the bowl again. Add the sour cream, vanilla extract, orange oil and orange zest.
From theflouredtable.com


TERRY'S WHITE CHOCOLATE ORANGE NO-BAKE CHEESECAKE
2020-12-18 Cheesecake Filling: In a microwave (20 secs at a time) or over a double-boiler, gently melt the white chocolate, stirring until smooth. Set this to one side, allowing it to cool. Whip the cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks.
From sweetmouthjoy.com


NO BAKE ORANGE CHEESECAKE | EASY RECIPE | COOKING WITH MY KIDS
2021-10-06 Zest and juice the oranges. Before we do this we normally blast them in the microwave for 15 seconds or so as you get more juice out of them. Get your kids to carefully zest the oranges, or if you have young children, zest them yourself and get your kids to juice them. Add the zest and juice into the mixing bowl.
From cookingwithmykids.co.uk


TERRY'S CHOCOLATE ORANGE CHEESECAKE (NO BAKE) - THE BAKING …
2017-06-18 To make the filling, use an electric hand mixer to mix together the full fat cream cheese, icing sugar, cocoa powder and orange extract. Once it is mixed, add the double cream and whisk again until the mixture thickens. Fold in 8 chopped up segments of a Terry's Chocolate Orange. Put the filling on top of the biscuit base and smooth it over.
From thebakingexplorer.com


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