Orange-Chocolate Twist Cheesecake
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
White Sugar1 cup
Butter (melted)1 tsp
Cornstarch1 tsp
Orange Extract1 tsp
Orange Zest1 tsp
Vanilla Extract1 tbsp
Light Corn Syrup1 tbsp
Sour Cream1 cup
Pecan (for garnish)2 tsps
Water (or as needed)2 tbsps
Orange JuiceDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl
3
Press mixture evenly into the bottom of 9 inch springform pan
4
Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly
5
Set aside
6
Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth
7
Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended
8
Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla
9
Reserve 1 cup of the cream cheese mixture and set aside
10
Pour the remaining mixture over the prepared crust
11
Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture
12
Pour the chocolate mixture into the orange filling, and swirl with a knife
13
Bake in preheated oven for 15 minutes
14
Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes
15
Turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes
16
Remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight
17
Remove the cheesecake from the springform pan by running a knife around the inside edge
18
Release the side of the pan and lift off
19
Run a knife under the bottom of the cheesecake and carefully slide onto a serving plate
20
To make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly
21
Remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended
22
Drizzle over the top of the cheesecake
23
Garnish with pecans
24
To make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup
25
Place the sugar and orange juice in a pan, and bring to a boil over medium-high heat
26
Reduce heat to medium, and stir in the cornstarch mixture; cook until thick and clear
27
Cool slightly, and drizzle over the top of the cheesecake