I don’t think the combination of chocolate and orange needs to be introduced. I’ve been wanting to make this cheesecake for a long time, it’s so simple and this combination is always a hit. Baked Chocolate Orange Cheesecake is full of chocolate, it is present in three layers and it is matched with a soft orange layer. Cheesecake is baked, because I think its taste will stand out better like this. This is a slightly modified recipe for a basic cheesecake (same as the recipe for Vanilla Lotus Cheesecake on the blog), with the addition of melted hot chocolate and orange zest. The cheesecake is soft, creamy and two different colored layers guarantee that it also looks nice. As I mentioned, it contains chocolate in three parts – a “chocolate” biscuit layer, a bold taste of chocolate in a cheesecake and a sweet chocolate ganache. The orange layer contains orange zest, juice and I also added a bit of homemade orange extract. If you don’t have the extract, you can use a few drops of orange essence instead, or omit it completely – thanks to the orange zest, the taste is still quite bold. Chocolate, orange and cheesecake is a combination that never grows old.
- Crust:
- 140 g crushed cocoa biscuits (Oreo type)
- 50 g melted butter
- Cheesecake:
- 200 g heavy cream
- 500 g mascarpone
- 5 tbsp icing sugar
- 1 tsp vanilla extract
- 3 eggs
- 100 g melted dark chocolate
- 3 tbsp cocoa
- Zest from one orange
- 2 tbsp orange juice
- 1 tbsp orange extract (optional)
- 3 tbsp all-purpose flour
- Ganache:
- 150 g heavy cream
- 150 g dark chocolate
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Crust:
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Mix biscuits with melted butter. Spread the mixture over the bottom of a baking pan, which is covered with baking paper, using a spoon.
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Put the crust in a refrigerator and meanwhile prepare the cheesecake.
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Cheesecake:
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Whip heavy cream.
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Incorporate mascarpone using a spatula or a mixer on the lowest speed.
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Add icing sugar, vanilla extract, mix.
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Add eggs, mix again.
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Divide batter into two parts.
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Incorporate the cooled dark chocolate and cocoa in the first half of batter, mix. Pour the chocolate batter over the crust.
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Incorporate the orange zest, orange juice, orange extract and all-purpose flour in the second half of the batter. Mix and carefully pour over the chocolate batter. Smooth and level the edges.
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Put the cheesecake in the oven.
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Bake for about 45 minutes at 170 degrees or until the center is still a bit shaky. Together with the cheesecake, put in the oven a baking pan with water for preventing the cracking in the cheesecake.
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Let it cool in a slightly open oven for half an hour up to an hour, then put it in a refrigerator for couple hours.
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Pour ganache over the cooled cheesecake
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Ganache:
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Heat heavy cream and bring it to boil.
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When it starts to boil set it aside and add chopped chocolate.
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Stir well, until you get a consistent mass.
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Pour it over the cooled cheesecake.
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Let it cool in a refrigerator preferably overnight.
- Baking pan - 23 cm
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