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Chocolate Orange Cheesecake
4 tablespoon grated orange peel (or artificial concentrated orange flavor)
3/4 cup butter
all purpose flour
sugar
3 eggs yolks
40 oz. package cream cheese
5 eggs
1/4 cup milk
1/4 tsp. salt
18 oz. package semi-sweet chocolate melted
whipping cream (for garnish optional)
In small bowl, with mixer, at low speed, beat butter, 1 1/4 cup flour, 1/4 cup sugar and 1 egg yolk until dough is well mixed. Cover, refrigerate 1 hour.
Preheat over to 400 F. Press 1/3 of dough into bottom on 10 inch springform pan. Reserve remaining dough in refrigerator. Bake bottom crust 8 minutes. Cool. Turn oven control to 475 F.
Meanwhile, in large bowl with mixer at medium speed, beat cream cheese just until smooth. Reduce speed to low. Gradually, beat in 1 3/4 cup sugar, 3 tbs. flour and rest of ingredients except cream until blended. At high speed, beat 5 minutes.
Press reserved dough around side of pan within 1 inch of top. Do not bake. Pour cheese mixture into pan, bake 12 minutes. Turn oven control to 300 F. Bake 50 minutes. Turn off oven. Leave in oven for 30 minutes. Cool in pan or rack 30 minutes. Refrigerate covered. Serve within 1 week. Garnish with whipped cream if you like.
Begin early in day or up to 1 week ahead.
Chocolate 1oz=28g.
Cream cheese (I get Philadelphia) 40 oz= 2x500g+1/2 of 250g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
