How To make Orange Chocolate Cheesecake
Crust
1 c Chocolate Wafer Crumbs :
*
See note 1/4 ts Ground Cinnamon
3 tb Butter Or Margarine
Melted Filling:
32 oz Cream Cheese -- softened
3/4 c Sugar
4 Eggs
1/2 c Sour Cream
1 t Vanilla
1 c Semisweet Chocolate Chips
2 tb Orange Liqueur
1/2 ts Grated Orange Peel
* I've just recently found Oreo Cookie crumbs in a box. A great time saver for the lazy. Heat oven to 325 F. Mix crumbs, cinnamon, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Increase oven temperature to 350 F. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Blend chocolate into one part. Blend liqueur and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes. Reduce oven temperatue to 325 F. Spoon remaining batter over chocolate layer. Continue baking another 30 minutes. Turn off oven and prop open oven door; remove cheesecake when oven has cooled. Loosen cake from rim of pan. I think cheesecake in general is best when chilled over night, but it is not necessary. Recipe By :
How To make Orange Chocolate Cheesecake's Videos
Terrys Triple Chocolate Orange Cheesecake No Bake No Gelatin
#cheesecake #chocolateorange #nobake
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Terry’s Triple Chocolate Orange Cheesecake (No Bake) (No Oven) (No Gelatin) Recipe
Easy to make, no bake, no oven, no gelatin, no gelatine, maximum flavour, looks good, will impress. A dessert all the family will enjoy!
*TIMINGS.*
• Prep Time: 30 mins.
• Chilling Time: 7 hours.
• Total Time: 7 hours 30 mins.
*SERVINGS.*
• Makes 1 cake of 12 slices.
*INGREDIENTS.*
_For the biscuit base._
• 3⅛ cups (300g/10½oz) Digestive Biscuits/Graham Crackers.
• 10½ tbsp (150g/5oz) Butter, melted.
_For the filling._
• 2½ cups + 2 tbsp (600g/21oz) Mascarpone or Cream Cheese - full fat.
• ½ cup (75g/2½oz) Icing/Powdered Sugar.
• 1¼ cups (300ml/10 fl oz) Double/Heavy Cream.
• 1½ cups + 3 tbsp (300g/10½oz) Terry’s Chocolate Orange Milk/Dark.
Or if you can’t get Terry’s Chocolate Orange then use:
• 1½ cups + 3 tbsps (300g/10½oz) Milk/Dark Chocolate.
• 2 tsp of Orange Extract (if using milk/dark chocolate).
_For the chocolate ganache._
• 1¼ cups (200g/7 oz) Dark Chocolate.
• ½ cup + 2 tbsp (150ml/5fl oz) Double/Heavy Cream.
_For the decoration._
• 12 Terry’s chocolate segments - Milk, Dark and White.
• 2 Slices of Orange.
• Orange Zest Strips of 1 orange.
• Bronze Crush Sprinkles or sprinkles of choice.
*METHOD.*
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the melted butter and mix until fully incorporated.
3. Press the mixture into a 20cm/8-inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes.
5. Break up the Terry’s Chocolate and place it in a bowl over a pan of simmering water to melt.
6. If you can’t get Terry's Chocolate orange, melt the plain chocolate and when melted mix in the orange extract.
7. Beat the cream cheese and icing sugar until soft.
8. Add the cool melted chocolate and mix until fully combined.
9. I add the melted chocolate before the double cream as doing this helps stop the chocolate from seizing.
10. Add the double cream and whip together until the mixture firms up and holds its shape. When you see trails in the mixture from the whisks stop mixing.
*N.B.* Be careful not to overmix as you don’t want the filling to split.
10. Spoon the mixture on top of the biscuit base and smooth it out with a spatula.
11. Place in the fridge for a minimum of 7 hours, preferably overnight.
12. Remove from the tin and place on a serving plate.
13. Smooth the side of the cheesecake with a knife.
14. Chop the dark chocolate into small pieces.
15. Heat the double cream until hot, and make sure not to boil it.
16. Pour the cream over the chopped chocolate and allow it to sit for 1 minute before stirring.
17. Stir together until all the chocolate is melted.
18. If the chocolate isn’t fully melted, pop it in the microwave and heat it at 10-second bursts until melted.
19. Pour the thick chocolate ganache over the cheesecake, spread it out with a knife and allow it to drip down the sides.
20. When the chocolate is set, arrange the Terry’s Chocolate orange segments, sliced oranges and orange zest strips around the side of the cheesecake.
21. Finish off by adding your favourite sprinkles to the centre of the cheesecake and over the orange zest strips.
22. Keep in the fridge until ready to serve.
23. Mmm Scrummy!!!
*STORAGE.*
• The Cheesecake can be refrigerated for up to 3 days.
• The Cheesecake can be frozen for up to 3 months.
*QUESTIONS.*
If you have any questions about this recipe then please leave me a comment and I will reply to you ASAP.
Happy Baking Everyone!
#baking #scrummy #scrummyTV #nogelatine #nogelatin
Marbled Chocolate Orange Cheesecake Recipe
Dessert lovers, this is your new favourite cheesecake recipe! Chocolate and zesty orange are perfectly marbled to create a dreamy Jaffa cheesecake, encased by a buttery biscuit shell that will make any sweet tooth drool.
Serves: 1
Prep time: 50 mins
Cooking time: 40 mins
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Easy Chocolate Orange Cheesecake Recipe
This rich and luxurious no bake chocolate orange cheesecake is a super easy and show stopping dessert! Very impressive and guaranteed to please.
Click here for the full recipe and lots of helpful tips:
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
No-Bake Orange Chocolate Cheesecake
This cheesecake is flavored with orange and chocolate goodness. -
-
#ChefSheilla #Chef #Recipe #Cooking #Tutorial
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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