Dark Chocolate-Orange Cheesecake

3 cups chocolate sandwich cookie crumbs, (36 cookies)
1/2 cup butter, melted
2-1/2 pounds (5 - 8 ounce packages) cream cheese, softened
1 cup sugar
3 tablespoons flour
1 cup sour cream
zest of 1 orange
2 tablespoons fresh orange juice
4 eggs
1/2 cup orange marmalade
12 ounces dark chocolate, cut into small (1-inch) pieces
2 tablespoons butter
2 tablespoons sugar
1cup whipping cream

Preheat oven to 325 degrees F. Lightly grease 9x13 pan. Crush cookies in food 
processor. Continue processing while drizzling in butter. Press crumbs into 
prepared pan. Set aside. In stand mixer, or with electric beaters, combine 
cream cheese and sugar. Add flour, orange zest and juice. Mix. Completely mix 
in sour cream. Add eggs one at a time until well combined. Pour into prepared 
pan. Drop tablespoons of marmalade over cheesecake. Take a spoon and evenly 
spread over batter. Bake for 40 to 55 minutes or until just set and middle is 
still wiggly. Completely cool on wire rack. Cover and refrigerate for at least 
4 hours of overnight.

Place chocolate into stainless steel bowl. Set aside. Heat cream, butter and 
sugar in a heavy sauce pan. Stir until sugar dissolves. Bring to a boil. Pour 
mixture over chocolate. Cover with plastic wrap. Allow to sit for 5 minutes. 
Stir until smooth. Cool to room temperature. Remove cheesecake from 
refrigerator. Spread chocolate mixture over cheesecake. Refrigerate until 
chocolate is firm. Number of servings depend on size of slices. 

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