Chocolate-Orange Swirl Cheesecake

Photo by Anne M.

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • CRUST:

  • 2

    c. chocolate cookie crumbs

  • 1/4

    c. white sugar

  • 1/3

    c. butter, melted

  • FILLING:

  • 4

    oz. semisweet chocolate, chopped

  • 3

    (8 ounce) packages cream cheese, softened

  • 1

    c. white sugar

  • 5

    eggs

  • 2

    Tbsp. orange juice concentrate

  • 1-2

    tsp. orange extract

  • 1

    tsp. grated orange zest

  • 2

    Tbsp. orange liqueur (optional)

  • GLAZE:

  • 2

    oz. semisweet chocolate

  • 2

    Tbsp. butter

  • 2

    Tbsp. orange liqueur (optional)

Directions

1. In a medium bowl, mix together crumbs, sugar & butter until well blended. Press into bottom and 1&1/2" up sides of 9" springform pan. Chill. 2. Preheat oven to 325 deg.F (165 deg.C). In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden. 3. In a medium bowl, mix together cream cheese & sugar until smooth. Mix in eggs, one at a time on low speed, or by hand. Gradually stir in orange juice concentrate, extract, zest and liqueur. Reserve 2 cups batter. Pour 1/2 of remaining batter over crust. Stir melted chocolate into reserved batter. Drop 1/2 of chocolate batter by large spoonfuls onto white batter. Repeat with remaining white, then chocolate batter. Use a knife to cut through batter & leave a swirling design. 4. Bake for 60 min., or until center is almost set. Turn oven off & leave in for 45-60 min. Run a spatula or thin knife around edge of pan while still warm, so cake will not crack. Allow cake to cool completely before removing sides of pan. 5. Melt chocolate & butter in bowl over hot water. Add orange liqueur & stir until smooth. Pour over top of cooled cheesecake & spread to edges. Garnish as desired. Refrigerate for at least 4 hours before serving.

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