RCI-BR.004.0384.001
Orange-Chocolate Cheesecake
Submitted by GodsMullet I made this for dessert along with the golubki ( however, I figured that there would be a bunch of people who may enjoy this dessert that might get scared off by cabbage, so I'm putting this in its own thread.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Chocolate Milano Cookies20 unit
- 1/3 unit
- 4 oz
- 1 cup
- 1/2 cup
- 16 oz
- 3 tsp
- 2 Tbsp
- 3 unit
- of heavy whipping cream1/2 cup
Method
1
Preheat oven to 325°F. Process the chocolate Milano cookies in a food processor until fine crumbs form, then pulse in the butter pieces until the mixture resembles wet sand.
2
Press the cookie-butter mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8 minutes until lightly set.
8 minutes
3
Chop the semi-sweet chocolate into small pieces and melt it gently over a double boiler or in 30-second microwave intervals, stirring between each interval until smooth.
4
Beat the room-temperature cream cheese with sugar in an electric mixer on medium speed for 2-3 minutes until light and fluffy, scraping down the bowl as needed.
5
Add orange juice, orange extract, and grated orange rind to the cream cheese mixture and beat until fully incorporated.
6
Add eggs one at a time to the mixture, beating on low speed after each addition just until combined. Do not overmix.
7
Fold the melted chocolate gently into the batter using a spatula until no streaks remain, creating a marbled effect.
8
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the chocolate-orange mixture until just combined.
9
Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan.
10
Add hot water to the roasting pan to come halfway up the sides of the springform pan. Bake at 325°F for 40-50 minutes until the edges are set but the center still has a slight jiggle.
45 minutes
11
Turn off the oven and crack the door open about 2 inches. Let the cheesecake sit in the oven for 15 minutes to cool gradually and prevent cracking.
15 minutes
12
Remove the cheesecake from the oven and water bath, then cool to room temperature on a wire rack for at least 30 minutes before refrigerating for at least 4 hours or overnight.