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Orange Cheesecake Recipe

Photo source: Grandmother's Kitchen

This orange cheesecake recipe has a lightly baked graham wafer crumb crust and the filling is made with white chocolate, orange juice, cram cheese and whipping cream. It is chilled and drizzled with chocolate. Very creamy and delicious!

Ingredients

Crust
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted

Cheesecake
12 ounces white chocolate chips
1/2 cup orange juice
1 (1/4 ounce) envelope unflavored gelatin
2 (8 ounce) packages cream cheese, at room temperature
1/3 cup granulated sugar
1 cup heavy whipping cream
2 Tablespoons finely grated orange rind

Chocolate Drizzle
1/2 cup dark chocolate chips

Directions

Crust

Preheat oven to 350 degrees F.

In a mixing bowl, combine the graham crumbs and butter.

Press crumb mixture onto bottom of a 9-inch springform pan.

Place into the preheated oven and bake for 10 minutes.

Remove from the oven onto a wire rack and let cool.

Cheesecake

Place a mixing bowl and beaters into the freezer for the whipping cream so it will be chilled when you go to make it.

Melt the white chocolate chips in the top of a double boiler over medium low heat.

In a small saucepan stir the gelatin into the orange juice. Heat over medium heat and stir occasionally until the gelatin dissolves.

In a mixing bowl, using an electric mixer, beat the cream cheese until smooth, add in the sugar and beat until combined.

Gradually stir in the gelatin mixture and the melted white chocolate.

Remove the chilled mixing bowl and beaters from the freezer and pour in the heavy cream. Beat for a minute.

Add the sugar and continue beating until soft peaks form. Fold the grated orange rind into the whipped cream.

Gently fold the whipped cream and orange peel into cheese cake mixture.

Pour filling over the cooled crust.

Cover and refrigerate for at least 6 hours or overnight before serving.

Crust

Heat the oven to 350 degrees F.

In a medium bowl combine the chocolate cookie crumbs, melted butter, and sugar until all the crumbs are coated in butter.

Pour the crumb mixture into a 9 inch springform pan and press evenly into the pan. Bake for 10 minutes, then allow to cool completely.

Chocolate filling:

In a medium sauce pan combine the milk, sugar, cocoa powder, cornstarch, and egg yolk. Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.

Remove from the heat and add the vanilla, butter and dark chocolate chips and stir until melted.

Pour through a strainer into a separate bowl and cover with plastic wrap. Allow to cool slightly.

Vanilla filling:

In a medium sauce pan combine the milk, sugar, cornstarch, and egg yolk. Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.

Remove from the heat and add the vanilla and butter and stir until melted.

Pour through a strainer into a separate bowl and cover with plastic wrap. Allow to cool slightly.

To assemble:

Pour half of the chocolate filling into the prepared crust.

Carefully spread it so it is smooth on the crust.

Gently pour the vanilla filling on and smooth out.

Now using a spatula, dollop the remain half of the chocolate filler sporadically on top of the white filler and gently but it in and swirl a little.

Put a plastic covering over the entire springform pan and let the pie chill in the refrigerator for at least four hours, or overnight.

Apply the chocolate drizzle.

Chocolate Drizzle:

Put the chocolate chips in the top of a double boiler over medium heat and melt, or melt in the microwave at 30 second intervals, stirring in between.

Scrape melted chocolate into a piping bag or a plastic baggie and snip a tiny piece off the corner.

Remove the sides of the pan and drizzle with chocolate when you serve.

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