Mocha-Orange Cheesecake
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 tsps
Instant Espresso Powder3 cup
Sugar2 tbsps
Grand Marnier3 large
Egg1.5 cups
Sour Cream6 tbsps
Powdered Sugar (packed)Directions:
1
Combine all ingredients in processor
2
For Crust: Preheat oven to 325°F
3
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil
4
Process until moist crumbs form
5
Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan
6
Bake crust until puffed and brown, about 15 minutes; cool
7
Maintain oven temperature
8
Preheat oven to 325°F
9
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil
10
Combine all ingredients in processor
11
Process until moist crumbs form
12
Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan
13
Bake crust until puffed and brown, about 15 minutes; cool
14
Maintain oven temperature
15
For Filling: Melt chocolate in top of double boiler set over simmering water, stirring until smooth
16
Using electric mixer, beat cream cheese and sugar in large bowl until smooth
17
Mix in chocolate
18
Add juice concentrate, liqueurs and espresso; beat until mixture is smooth
19
Beat in eggs, adding 1 at a time
20
Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill
21
Pour remaining batter into crust
22
Bake until softly set in center and slightly puffed at edges, about 45 minutes
23
Let cool 10 minutes
24
Maintain oven temperature
25
Melt chocolate in top of double boiler set over simmering water, stirring until smooth
26
Using electric mixer, beat cream cheese and sugar in large bowl until smooth
27
Mix in chocolate
28
Add juice concentrate, liqueurs and espresso; beat until mixture is smooth
29
Beat in eggs, adding 1 at a time
30
Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill
31
Pour remaining batter into crust
32
Bake until softly set in center and slightly puffed at edges, about 45 minutes
33
Let cool 10 minutes
34
Maintain oven temperature
35
For Topping: Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves
36
Spread over hot cake
37
Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping
38
Bake cake until topping is set, about 5 minutes
39
Cut around pan sides to loosen crust
40
Place cake immediately into refrigerator
41
Chill completely, about 8 hours
42
( Can be prepared 2 days ahead
43
Cover and keep refrigerated
44
) Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves
45
Spread over hot cake
46
Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping
47
Bake cake until topping is set, about 5 minutes
48
Cut around pan sides to loosen crust
49
Place cake immediately into refrigerator
50
Chill completely, about 8 hours
51
( Can be prepared 2 days ahead
52
Cover and keep refrigerated
53
) Cut around pan sides; release
54
Top with oranges and chocolate, if desired
55
Cut around pan sides; release
56
Top with oranges and chocolate, if desired