How To make Chocolate Orange Cheesecake
NORMA WRENN NPXR56B:
1 1/2 c Graham cracker crumbs
2 tb Plus 3/4 cup sugar
1 tb Pernigotti cocoa, plus
Additional for dusting top 1 ts Ground cinnamon
1/4 c Unsalted butter; melted
8 oz Bittersweet chocolate; chop
1/2 ts Orange oil
1 lb Cream cheese; room temp
1/2 c Sour cream
5 Eggs
Mix graham cracker crumbs with 2 tablespoons sugar, cocoa and cinnamon. Gradually add melted butter, stirring until crumbs are evenly coated. Press evenly into bottom and two-thirds up sides of buttered 9" springform pan that has been covered outside with aluminum foil. Refrigerate until ready to fill. Melt chocolate in double boiler; remove from heat. Place cream cheese in bowl, beat on medium speed until smooth and fluffy, about 10 minutes. Beat in sour cream, 3/4 cup sugar and orange oil. Add eggs, one at a time beating in between. Beat for 1-2 minutes more. Using rubber spatula, gently stir in chocolate until blended. Stir slowly 1-2 minutes to dispel bubbles. Pour batter into prepared pan. Bake in 350 degree oven until puffed and no longer shiny, 35-40 minutes. Center will look wet but will firm up when chilled. Transfer to wrie rack to cool. When cool, remove foil and sides of pan. Cover and refrigerate until firm enough to cut easily, 4-5 hours or overnight. Sift cocoa generously over cake before serving. Serves 6-8. From Simple American Cooking, Williams-Sonoma A Catalog for Cooks, Christmas 1994 -----
How To make Chocolate Orange Cheesecake's Videos
White Chocolate Orange Cheesecake
Christmas just came early with this delicious white chocolate and orange cheesecake made with creamy Philadelphia. Go on, treat yourself! ️❄️????
#Cheesecake #Philadelphia #Christmas
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Chocolate orange cheesecake (vegan and no-bake!)
This creamy, dreamy recipe for Chocolate Orange Cheesecake features a silky-smooth chocolatey filling with a burst of naturally zesty orange flavor nestled on top of a crunchy, buttery Oreo cookie crust.
Recipe:
No-Bake Chocolate Orange Cheesecake | Gluten Free Vegan Desserts
For All Gluten-Free Vegan Desserts Lovers!
INGREDIENTS (6-inch springform pan)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• ¾ cup raw almonds*
• ¼ cup sunflower seeds*
• 2 Tbsp cacao powder
• 2 Tbsp cacao nibs
• 4-5 Medjool dates, pitted (80-90g)
• Pinch sea salt
*sub your preferred nuts/seeds
ORANGE LAYER
• ¾ cup raw cashews, soaked overnight
• ½ cup scoopable coconut cream (sub full-fat coconut milk)
• 6-7 Tbsp melted cacao butter (sub melted coconut oil)
• 160ml fresh orange juice (2-3 Med. Oranges)
• ¼ cup maple syrup (adjust to taste)
• 2 tsp orange zest
• Pinch sea salt
• 2 Tbsp fresh lemon juice (optional, for tanginess)
CHOCOLATE LAYER
• ½ cup raw cashews, soaked overnight
• ½ cup scoopable coconut cream (sub full-fat coconut milk)
• 3 Tbsp melted cacao butter (sub melted coconut oil)
• 3 Tbsp maple syrup (adjust to taste)
• 3 Tbsp cacao powder
• Pinch sea salt
INSTRUCTIONS
1. Add all ingredients to the food processor. Process until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add more dates.
2. Press the mixture into your tin. Place in the freezer while making the filling.
3. Add all ingredients for the orange layer to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed. Pour it over the crust and spread it into an even layer.
4. Put in the freezer until set (for about 1-2 hours).
5. Repeat step 3 for the chocolate layer. Freeze overnight.
6. Store leftovers in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 1 month.
#glutenfree #vegan #plantbased
No Bake Chocolate Orange Cheesecake Recipe
A delicious creamy chocolate orange no bake cheesecake with chunks of Terry's chocolate orange throughout!
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No Bake Chocolate Orange Cheesecake | One Pot Chef
No Bake Chocolate Orange Cheesecake is a decadent, rich dessert - perfect for parties and celebrations. Cream cheese, sour cream, sugar and orange zest are combined, then folded into melted milk chocolate, Smoothed over a crushed cookie base and chilled until firm, this amazing cheesecake is simple to make, but very impressive - give it a go!
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=================
RECIPE FACT SHEET
=================
INGREDIENTS IN THIS DISH:
200g of Plain Sweet Cookies (crushed)
80g of Butter (melted)
2 Teaspoons of Unsweetened Cocoa Powder
750g of Cream Cheese (about 3 blocks / packets)
250g of Sour Cream
1/2 to 1 Cup of Icing Sugar (powdered sugar / confectioners sugar)
Juice of 1 Orange
Zest of 2 Oranges
350g of Milk Chocolate
Preparation Time: About 20 minutes
Chilling Time: About 3 - 4 hours
SERVES 8 -10
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Chocolate Orange Cheesecake [NO BAKE] - Terry's Chocolate Orange
#Cheesecake #Chocolate #Scrummy
How to make a Terry’s Double Chocolate Orange Cheesecake. [NO BAKE]
TIMINGS:
Prep Time 30 mins.
Chilling Time 7 hours.
Total Time 7 hours 30 mins.
SERVES:
Up to 12 slices.
INGREDIENTS:
2 cups (200g/7oz) bourbon biscuits or biscuit of your choice.
7 tablespoons (100g/3.5oz) butter.
1 tablespoon of brown sugar.
2 sheet of leaf gelatine.
1 orange.
2 tablespoons of sugar.
7.4floz/220ml double cream.
2 x 157g Terry’s Chocolate Orange or orange flavoured chocolate.
½ cup/75g dark chocolate.
2 cups/450g full-fat cream cheese.
METHOD:
1. Line the sides of a 20cm round loose bottom tin with greaseproof paper.
2. To make the base, place the bourbon biscuits in a food processor and blitz until you have fine crumbs.
3. Add the melted butter and sugar and blitz again until everything is mixed in.
4. Press into the base of the tin.
5. Chill in the refrigerator while you are making the cheesecake filling.
6. Soak the two sheets of gelatine in a bowl of water.
7. Zest the orange and reserve ½ the zest for decorating.
8. Put the other ½ in a bowl with two tablespoons of orange juice, sugar and half the double cream.
9. Heat gently until it starts steaming.
10. Squeeze the excess water from the gelatin and add to the gelatin sheets to the hot cream.
11. Stir through and mix in the remaining double cream.
12. Allow it to cool to room temperature.
13. Set aside 12 of the best chocolate orange segments for decorating.
14. Place the dark chocolate and the remaining chocolate orange segments in a bowl and melt over simmering water for 10 minutes.
15. Allow it to cool for a few minutes.
16. In a medium-size bowl whisk the cream cheese to soften it.
17. Add the cooled cream mixture and the melted chocolate.
18. Whisk again until all the ingredients are well combined.
19. Pour the mixture over the crumb base and smooth with a scraper if you have one otherwise, use the back of a spoon dipped in cool water.
20. Chill in the fridge for 7 hours or overnight.
21. To serve carefully remove the cheesecake from the tin and remove the paper from the sides.
22. Place a knife a little under the base and move onto your serving plate.
23. Sprinkle the remaining orange zest on the top of the cheesecake.
24. Arrange the 12 reserved chocolate orange segments on top of the cheesecake, spaced evenly so there is one per portion.
STORAGE:
This cheesecake will keep in the fridge for 3 days.
Or it and can be frozen for up to 1 month.
Defrost it in the fridge.
Mmm Scrummy!!!