Orange Chocolate Cheesecake

There are always so many recipes to try. Then again, it's a decision to make, whether to make foolproof-done-that-before recipe or a new recipe. Whenever it comes to baking birthday cakes for my family members, I let them decide what flavour they would like, or what type of cakes.

As my brother-in-law only likes Cheesecake, in particular, the original New York Cheesecake, I didn't want to make the same every year for him. This year, I made the decision for him - Orange Chocolate Cheesecake. I used Fait Maison's cheesecake recipe.
The texture of this cake was pretty good. My family members like them. However, a comment was that there was a little bitter on the orange layer. Could be due to the orange zest I added. A bit too much maybe. I will use this recipe again, it has very few ingredients to achieve a smooth cheesecake.
Recipe for Orange Chocolate Cheesecake, modified from Fait Maison.
(Makes a 9″ round cheesecake)

200g Digestive biscuits, crushed
75g Liv Salted butter, soften

1. Mix crushed biscuit crumbs with the soften butter until it resembles the texture of wet sand.

2. Using the back of your fingers, press the mixture into the base of a lined springform pan until the base is firm and compact.

3. Baked in a pre-heated oven of 170C for 5mins, or until the crust is slightly browned.

4. Remove from oven and let it cool.

700g Cream cheese, softened
120g Fine sugar
4 Eggs, room temperature
2 tbsp Grand Marnier (or any Orange liquor)

1 Orange Zest
130g 66% Dark chocolate, melted (can be reduced by half)

Beat cream cheese and sugar in a mixer until it is smooth without lumps.

Add eggs in one at a time, beating until well combined. Remember to scrape down the sides of the bowl regularly to ensure an even mixture.

3. Scoop half the mixture into the melted dark chocolate and mix well.

4. With the other half in the mixer, add in the orange zest and the Grand Marnier and mix on low speed to incorporate.

5. Pour in the chocolate mixture first, as it is thicker, followed by the orange mixture into the prepared pan.

6. I used a skewer to swirl the mixture a little. Bake in the oven for 30-40mins. (I placed two cups of water at in the bottom of the oven. I baked for 40mins and found the cheesecake and harden quite a bit. 35mins would have been ideal.)

7. Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. (I left it overnight.)

8. Remove the cheesecake from its pan and chill for at least 4 hours.

9. Slice the cheesecake, serve and enjoy!

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