Orange-Chocolate Twist Cheesecake
Always a favorite pairing of flavors, this luscious cheesecake stars a delectable blend of orange and chocolate. Make one or both toppings to enhance the combination.
- Serves: 10 persons
- 1½ cups chocolate wafer cookies, crushed
- ½cup white sugar
- ¼cup butter, melted
- ½cup semi-sweet chocolate chips
- 3(8 ounce) packages cream cheese, softened
- ¾cup white sugar
- ⅓cup cornstarch
- 3eggs, room temperature
- 1egg yolk, room temperature
- ½cup frozen (thawed) orange juice concentrate
- ½teaspoon orange extract
- 1teaspoon orange zest
- 1drop orange food coloring
- 1teaspoon vanilla extract
- ¼cup semi-sweet chocolate chips
- 1tablespoon light corn syrup
- 1tablespoon sour cream
- ½cup pecans, for garnish
- 1teaspoon cornstarch
- 2teaspoons water, or as needed
- 2tablespoons white sugar
- 2tablespoons orange juice
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl. Press mixture evenly into the bottom of 9 inch springform pan.
Step 3Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside.
Step 4Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture over the prepared crust. Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. Pour the chocolate mixture into the orange filling, and swirl with a knife.
Step 5Bake in preheated oven for 15 minutes. Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes. Turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes. Remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight.
Step 6Remove the cheesecake from the springform pan by running a knife around the inside edge. Release the side of the pan and lift off. Run a knife under the bottom of the cheesecake and carefully slide onto a serving plate.
Step 7To make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly. Remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended. Drizzle over the top of the cheesecake. Garnish with pecans.
Step 8To make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup. Place the sugar and orange juice in a pan, and bring to a boil over medium-high heat. Reduce heat to medium, and stir in the cornstarch mixture; cook until thick and clear. Cool slightly, and drizzle over the top of the cheesecake.