Chocolate Orange Cheesecake
Your customers will love this rich Callebaut inspired cheesecake. With the added hint of zesty orange that will truly please their pallets.
Recipe:
Ingredients:
• 150g digestive biscuits
• 75g melted butter
• 350g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
• 225g caster sugar
• 400g full-fat cream cheese
• Finely grated orange zest
• 400ml smooth double cream
Preparation:
1. Finely crush the biscuits in a food processor or with a rolling pin
2. Add the melted butter and mix until the mixture clumps together
3. Press into the base of a 23cm (9in) round springform tin and chill until needed
4. Melt the chocolate in a microwave, heat gradually, stirring in-between 20 second blasts
5. In a separate bowl whip the cream until it just holds its shape
6. In a separate bowl beat together the cream cheese and sugar until smooth
7. Fold in the chocolate and ¾ of the orange zest, then stir until well combined
8. Finally fold the whipped cream into the cheesecake base
9. Spoon the cheesecake mixture on top of the chilled biscuit base, level and chill until set – at least 3 hours
10. To serve, remove cheesecake from tin and transfer to a serving plate or cake stand and decorate with the remaining orange zest and chocolate sauce
To serve, remove the cheesecake from the tin and transfer to a serving plate or cake stand
Chocolate Cheesecake Made with Boiled Orange Syrup オレンジチョコレートチーズケーキ
Foodies love orange slices! As Valentine's Day is approaching, we made a boiled syrup with some oranges and baked a chocolate cheesecake with it layered on top. Chocolate and orange are fantastic together. And quite pretty too.
* Recipe * (Square 18cm pan)
Make the orange simple syrup.
1. First scrub two to three oranges (around 500g - we used 540g) with salt, and then wash with water. Then boil the oranges in a pan for about one minute and wash them to remove any wax or agricultural chemicals.
2. Wipe the moisture from the oranges and thinly slice them to a thickness of just under 5mm.
3. Put 120-150g (we used 120g) of granulated sugar and 100g of water in a pan, apply heat, and melt the sugar.
4. Arrange 2 in the pan. Place an otoshi buta (drop lid) on top and boil on a weak to medium heat for about 40 minutes, turning the oranges from time to time to prevent them from burning.
5. Finally, add 15g of Cointreau and boil for a little while on a high heat before turning it off and cooling.
Make the cheesecake
6. Crush 100g of cookies and mix in one tablespoon (7g) of black cocoa powder. Add 55g of melted unsalted butter and mix.
7. Push 6 into an oven sheet-layered pan to make the bottom. Cool in a refrigerator.
8. Soften 200g of cream cheese.
9. Mix in 60g of sugar, two eggs, and 100g of fresh cream in that order.
10. Add 60g of chocolate that has been melted with hot water.
11. Sieve in 20g of soft flour and 10g of cocoa powder and mix.
12. Pour in 7 and bake for 17 minutes in an oven preheated to 180C.
13. Take out of the oven and layer 5 on top.
14. Place back into the oven and bake for 18 minutes.
15. Once baked, glaze the oranges with the remaining orange syrup while the cake is still hot.
16. After the cake has cooled, chill it thoroughly in a refrigerator. On the following day, or day after that, the bottom will be moist and easy to slice.
17. Slice the cake and eat. You could also sprinkle it with powdered sugar.
妄想グルメはオレンジの断面が好きです。バレンタインデーが近いので、オレンジをシロップ煮にしてチョコレートチーズケーキにのせて焼いてみました。チョコレートとオレンジの組み合わせ最高。そして、きれいだな。
*レシピ*（18センチのスクエア型）
オレンジのシロップ煮を作ります
１．オレンジ 2～3個（500gくらい 今回 540g）は、まず塩でこすり洗いし、水で洗う。
次に鍋に湯を沸かし、１分ほど湯がき、水洗いし、ワックスや農薬を落とす。
２．水気を拭き取ったオレンジを５ミリ弱の薄切りにする。
３．鍋にグラニュー糖 120g～150g（今回 120g）、水 100gを入れ火にかけ、グラニュー糖を煮溶かす。
４．２を並べる。落し蓋をし、途中 何度か返しながら焦がさないように弱めの中火で40分ほど煮る。
５．最後にコアントロー 15gを入れ、火を強めしばらく煮てから火を止め冷ます。
チーズケーキを作ります
６．クッキー 100gを砕き、ブラックココアパウダー 大さじ 1（7g）を入れ混ぜる。溶かし無塩バター 55gも入れ混ぜる。
７．オーブンシートを敷いた型に６を入れ、押し付けてボトムを作る。冷蔵庫で冷やしておく。
８．クリームチーズ 200gをなめらかにする。
９．砂糖 60g、卵 2個、生クリーム 100gの順に加え混ぜる。
１０．湯煎で溶かしたチョコレート 60gを入れ混ぜる。
１１．薄力粉 20g、ココアパウダー 10gをフルイ入れ、混ぜる。
１２．７に流し入れ、180度に予熱したオーブンで17分焼く。
１３．一旦取り出し、５をのせる。
１４．再度オーブンに入れ18分焼く。
１５．焼き上がったら熱いうちにシロップ煮のシロップの残りをオレンジに塗りツヤを出す。
１６．粗熱が取れたら冷蔵庫でしっかりと冷やす。翌日、翌々日がボトムもしっとりして切り分けやすいです。
１７．切り分ける。いただきます。粉糖でおめかしするのもアリですね。
#orange #chocolate #cheesecake #オレンジ #チョコレート #チーズケーキ #StayHome
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!!!
Chocolate Orange Cheesecake Recipe tutorial #Shorts
How to make No Bake Chocolate Orange Mini Cheesecakes!
Hey, Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel iss: @Fitwaffle
These little cheesecakes are so quick and easy to make and they taste amazing!! Plus you only need 6-ingredients ????
They have a buttery digestive biscuit base, a chocolate orange cheesecake filling, topped with whipped cream, sprinkles and a mini chocolate orange segment ????
Sound on for full instructions ????
All you need is????
Base:
150g Digestive biscuits, finely crushed
60g unsalted butter, melted
Cheesecake:
450ml double cream, cold
350g cream cheese
100g icing sugar
100g Terry’s chocolate orange, melted & cooled slightly
Optional topping:
The remaining whipped cream
Gold sprinkles
9 Chocolate orange segments
Makes 9
Happy making everybody! Enjoy ????
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cheesecake #baking
Chocolate Orange Cheesecake - RICH, Chocolate Cheesecake Recipe! With Orange Whipped Cream!
FULL RECIPE HERE:
The BEST Chocolate Orange Cheesecake recipe! Super fluffy, chocolate-y and packed with orange flavor! With orange marmalade, orange oil and orange zest!
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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.