Chocolate Orange Cheesecake Food

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ORANGE CHOCOLATE SWIRL CHEESECAKE



Orange Chocolate Swirl Cheesecake image

A majestic orange flavored cheesecake swirled with chocolate goodness. Orange liqueur may be substituted for the orange juice in equal amounts. These cheesecake not only looks fabulous, but the flavor will send you to cheesecake heaven.

Provided by Eloise Liberty

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
4 ounces semisweet chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
5 eggs
2 tablespoons orange juice
½ teaspoon grated orange zest

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
  • Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
  • In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
  • Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 36.2 g, Cholesterol 152.7 mg, Fat 30.8 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 18 g, Sodium 294.8 mg, Sugar 29.2 g

CHOCOLATE ORANGE CHEESECAKE



Chocolate Orange Cheesecake image

The crust for this cheesecake is a great way to repurpose leftovers from your holiday cookie tins -- just pulse them in a food processor with sugar, mix with melted butter and press into the pan. This cheesecake is also the perfect "freezer dessert." It can be made weeks ahead and stored in the freezer until ready to serve. Spruce up each slice by topping with whipped cream, chocolate sauce and candied orange peel.

Provided by Vallery Lomas

Categories     dessert

Time 4h10m

Yield 6 servings

Number Of Ingredients 19

Nonstick baking spray with flour, for the pan
5 ounces (130 grams) shortbread cookies (about 18 cookies)
1 tablespoon granulated sugar
Pinch of kosher salt
4 tablespoons unsalted butter, melted
6 ounces semisweet chocolate chips
1/4 cup whole milk
12 ounces (1 1/2 cups) full-fat cream cheese, at room temperature (see Cook's Note)
1/2 cup granulated sugar
2 large eggs, at room temperature (see Cook's Note)
1 tablespoon all-purpose flour
1 tablespoon orange liqueur, such as Grand Marnier
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated orange zest
Whipped cream, for serving
Chocolate sauce, for serving
Candied orange peel, for serving, recipe follows
1 large navel orange
1 1/2 cups granulated sugar

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray the bottom and sides of a 6- or 7-inch springform pan with nonstick baking spray with flour.
  • Put the cookies, sugar and salt in the bowl of a food processor. Pulse until finely crushed, scraping the bottom of the bowl with a rubber spatula as needed. (Any large, stubborn bits of cookie can be crushed with the back of a spoon.) You should have about 1 heaping cup of crumbs.
  • Put the cookie crumbs in a medium bowl. Add the melted butter and stir until combined and all the crumbs are moistened. Press the mixture into the bottom of the prepared pan, using the flat bottom of a measuring cup to pack the crumbs down in an even layer and up the sides about 1/2 inch (or a little higher if using a 6-inch pan).
  • Bake until set, about 12 minutes. Let the crust cool on a wire rack while you prepare the filling.
  • For the filling: Combine the chocolate chips and milk in a large mug or other heatproof bowl. Microwave on high for 60 seconds. Remove from the microwave and use a small rubber spatula to stir in small circles until the mixture comes together and the chocolate chips are melted and smooth. Set aside.
  • Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment (you may also use a large bowl and a handheld electric mixer or whisk). Beat on medium-low speed until combined and smooth, about 1 minute.
  • Increase the speed to medium. Add the eggs, one at a time, beating well after each until smooth and homogenous, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
  • Reduce the speed to medium low and add the flour, orange liqueur, vanilla and orange zest.
  • With the mixer running, drizzle in the melted chocolate. Mix until smooth, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
  • Pour the filling into the pan and smooth the top. Bake until the sides of the cheesecake are set and the middle jiggles when shaken, about 40 minutes.
  • Turn off the oven and open the door a few inches. Let the cheesecake remain in the warm oven with the door ajar for 30 minutes. Remove the cheesecake from the oven and allow it to sit at room temperature until no longer warm, about 30 minutes. Transfer the cheesecake to the refrigerator and let rest until completely chilled, about 2 hours, or until ready to serve.
  • To unmold, run an offset spatula or butter knife around the edge of the pan. Carefully unlock the springform pan and remove the outer ring. Serve each slice with a dollop of whipped cream, chocolate sauce and some candied orange peel.
  • The cheesecake should be stored in the refrigerator, covered, up to 3 days. The cheesecake may also be wrapped tightly in plastic wrap and frozen for up to 2 months. Defrost the frozen cheesecake in the refrigerator prior to serving.
  • Using a vegetable peeler, cut the orange peel into vertical, wide strips (save the inside of the orange for eating later!). Try to carefully shave off any of the bitter white pith with a paring knife. Cut the orange peel into 1/4-inch-wide strips.
  • Put the orange peel in a small saucepan and cover with water. Bring to a boil. Allow to boil for 5 minutes then drain and rinse. Repeat this process a second time. This step removes any bitterness from the peel.
  • Bring 1 cup of the sugar and 1 cup water to a simmer in the same small saucepan. Allow the sugar to dissolve, about 5 minutes. Add the blanched orange peels and simmer gently over low heat until the peels are softened and pith is translucent, 35 to 40 minutes.
  • Meanwhile, put the remaining 1/2 cup sugar in a bowl. Remove the peels from the syrup and dredge in the sugar (cool and store the leftover orange simple syrup for another use!). Shake off any excess sugar and place the peels on a wire baking rack set in a baking sheet. Allow to sit and dry out, uncovered, for a day or so.

CHOCOLATE-ORANGE CHEESECAKE



Chocolate-Orange Cheesecake image

Enjoy a layer each of delicious orange cheesecake and chocolate cheesecakes on top of a chocolate cookie crust in this Chocolate-Orange Cheesecake. Drizzle with a marmalade glaze for a perfect finish, and your Chocolate-Orange Cheesecake is ready to share with sixteen of your closest friends.

Provided by My Food and Family

Categories     Recipes

Time 6h20m

Yield 14 servings

Number Of Ingredients 11

20 chocolate wafer cookies, finely crushed (about 1 cup)
1/4 tsp. ground cinnamon
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
2 Tbsp. orange-flavored liqueur
1 tsp. orange zest

Steps:

  • Heat oven to 350°F.
  • Combine wafer crumbs, cinnamon and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust.
  • Bake 30 min. Meanwhile, stir liqueur and orange zest into remaining batter; refrigerate until ready to use.
  • Reduce oven temperature to 325°F. Spoon remaining batter over baked chocolate layer in pan; bake 30 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Heat marmalade just until warmed; spoon over cheesecake just before serving.

Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 130 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

ORANGE CHEESECAKE



Orange Cheesecake image

I got this recipe from my Dad, who got it off a recipe card. Not satisfied with the orange flavor of the original recipe, I tweaked a few ingredients to make it more intense. You can use your own graham cracker crust recipe if you prefer; we like the store-bought Oreo (dark chocolate) crust.

Provided by Mary Scheffert

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

9 inches Oreo cookie pie crusts (I use Keebler brand)
2 (8 ounce) packages light cream cheese, at room temperature
2/3 cup sugar
2 whole eggs
1 egg yolk
1/4 cup orange juice concentrate, thawed & undiluted
2 medium whole navel oranges
1 tablespoon flour
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure orange extract
chocolate curls (optional)

Steps:

  • Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
  • In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
  • Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
  • Preheat oven to 350°F.
  • Place prepared pie crust in center of a cookie sheet (preferably without sides).
  • Brush crust with some of the orange juice concentrate.
  • Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
  • Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
  • When cooled to room temperature, refrigerate cheesecake for several hours.
  • While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
  • If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
  • Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
  • When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 275.7, Fat 15.9, SaturatedFat 7.2, Cholesterol 79.9, Sodium 288.4, Carbohydrate 28.2, Fiber 0.9, Sugar 19.5, Protein 6.4

ORANGE-CHOCOLATE TWIST CHEESECAKE



Orange-Chocolate Twist Cheesecake image

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.

Provided by Kat

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 10h50m

Yield 10

Number Of Ingredients 22

1 ½ cups chocolate wafer cookies, crushed
½ cup white sugar
¼ cup butter, melted
½ cup semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
⅓ cup cornstarch
3 eggs, room temperature
1 egg yolk, room temperature
½ cup frozen (thawed) orange juice concentrate
½ teaspoon orange extract
1 teaspoon orange zest
1 drop orange food coloring
1 teaspoon vanilla extract
¼ cup semi-sweet chocolate chips
1 tablespoon light corn syrup
1 tablespoon sour cream
½ cup pecans, for garnish
1 teaspoon cornstarch
2 teaspoons water, or as needed
2 tablespoons white sugar
2 tablespoons orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 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.
  • Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside.
  • Beat 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.
  • Bake 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.
  • Remove 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.
  • To 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.
  • To 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.

Nutrition Facts : Calories 634.7 calories, Carbohydrate 62 g, Cholesterol 163.4 mg, Fat 40.8 g, Fiber 2.1 g, Protein 9.9 g, SaturatedFat 21.8 g, Sodium 355.2 mg, Sugar 46 g

CHOCOLATE ORANGE SUPREME CHEESECAKE



Chocolate Orange Supreme Cheesecake image

Make and share this Chocolate Orange Supreme Cheesecake recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Cheesecake

Time 55m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup chocolate wafer crumbs
1/4 teaspoon cinnamon
3 tablespoons margarine, melted
32 ounces cream cheese, softened
3/4 cup sugar
4 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips, melted
2 tablespoons orange-flavored liqueur
1/2 teaspoon orange rind, grated

Steps:

  • Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan.
  • Bake at 325°F for 10 minutes.
  • Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Blend in sour cream and vanilla.
  • Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter.
  • Pour chocolate batter over crust.
  • Bate at 350°F for 30 minutes.
  • Reduce oven temperature to 325°F.
  • Spoon remaining batter over chocolate batter continue baking 30 minutes more.
  • Loosen cake from rim of pan; cool before removing rim of pan.
  • Chill.

EASY PHILADELPHIA CHOCOLATE-ORANGE CHEESECAKE



Easy PHILADELPHIA Chocolate-Orange Cheesecake image

Melted chocolate and a chocolate cookie crust meet fresh orange juice and zest in this easy-to-make PHILADELPHIA cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 5h

Yield 8 servings

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
1/2 cup sugar
1-1/2 tsp. zest and 2 Tbsp. juice from 1 orange
1/2 tsp. vanilla
2 eggs
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Beat first 5 ingredients with mixer until blended. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 430, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

ORANGE CHOCOLATE CHEESECAKE



Orange Chocolate Cheesecake image

"White chocolate and oranges are perfect together in this dessert," says Tangee Bradley, Columbia, South Carolina.

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 14

2 cups vanilla wafer crumbs (about 60 wafers)
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
4 large eggs
10 ounces white baking chocolate, melted
TOPPING:
1 cup sour cream
3 tablespoons sugar
1/2 to 1 teaspoon orange extract
2 cans (11 ounces each) mandarin oranges, well drained

Steps:

  • Combine the first three ingredients; press onto the bottom and 1-1/2 in up the sides of a greased 10-in. springform pan. Bake at 350° for 10 minutes; cool completely. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate. Pour into crust. Place pan on a baking sheet , Bake at 350° for 1 to 1-1/4 hours or until center is nearly set. Cool to room temperature, about 2 hours. , Combine the sour cream, sugar and extract; spread over filling. Bake at 450° for 5-7 minutes or until set. Chill, uncovered, 1 hour. Arrange oranges on cheesecake. Cover and refrigerate at least 4 hours. Refrigerate leftovers.

Nutrition Facts : Calories 321 calories, Fat 18g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 165mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.

CHOCOLATE ORANGE CHEESECAKE



Chocolate orange cheesecake image

A Terry's chocolate orange cheesecake

Provided by connorrouse

Time 30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Put the Hobnobs in a bowl and crush with the end of a rolling pin until the Hobnobs are like breadcrumbs.
  • Melt the butter in a heatproof bowl for 30 seconds. Add the crushed hobnobs to the butter and mix well.
  • Add the biscuit mix into a big glass dish or 3 small tins and leave in the fridge for 30-40 mins.
  • Whisk the philadelphia and icing sugar together in a mixing bowl.
  • In a separate mixing bowl use an electric whisk to whisk the double cream till it peaks.
  • Melt 160g of the chocolate orange by putting it into a heatproof bowl and then into the microwave for 30 seconds.
  • Stir the melted chocolate into the whipped cream and then add this to philadelphia and Icing and whisk.
  • With rest of the chocolate orange grate on top of the mixture or place the segments in the middle.

CHOCOLATE ORANGE BAKED CHEESECAKE



Chocolate orange baked cheesecake image

Make a dessert that's the talk of the Christmas table with this creamy, rich chocolate orange cheesecake

Provided by Liberty Mendez

Categories     Dessert

Time 2h15m

Number Of Ingredients 10

225g gingernuts or digestives
115g unsalted butter, melted
1 orange, zested
candied orange slices, to serve (optional)
600g full-fat soft cheese
3 eggs, plus 2 egg yolks (freeze the extra white for another recipe)
175g double cream
175g light brown soft sugar
350g dark chocolate (at least 70% cocoa solids), roughly chopped, plus extra to serve
3 oranges, zested

Steps:

  • For the filling, take the soft cheese, eggs and double cream out of the fridge to come to room temperature 1 hr before you begin. Heat the oven to 180C/160C fan/gas 4 and line the base of a 23cm springform cake tin with baking parchment: unclip the ring, lay the parchment over the base and clip the ring back. This will ensure there is no lip on the bottom of the finished cheesecake.
  • Tip the gingernuts into a food processor and blitz to a fine crumb. Add the melted butter and orange zest, then blitz briefly until the crumbs are coated. Tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Bake for 10-15 mins until the base is slightly crisped up.
  • Beat the soft cheese and light brown sugar together until creamy using an electric whisk. Whisk in the whole eggs, the egg yolks and cream until smooth. Tip the dark chocolate into a heatproof bowl and melt in the microwave in 20-second bursts, or do this in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. Leave to cool until warm to the touch. Slowly pour the melted chocolate over the soft cheese mixture, whisking continuously until combined. Stir in the orange zest, reserving the oranges.
  • Tightly wrap the bottom of the cake tin in foil to prevent leaking, then sit it in a deep roasting tin. Pour the cheesecake filling over the biscuit base. Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr-1 hr 15 mins until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).
  • Put the cake tin on a wire rack, then run a small, sharp knife around the edge to loosen. Remove the foil and leave to cool completely in the tin, then chill for at least 6 hrs in the fridge before removing to a plate. Segment the reserved oranges, avoiding the pith, and use these to decorate the top along with a grating of dark chocolate and candied orange slices, if you like. Will keep covered in the fridge for up to three days.

Nutrition Facts : Calories 532 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

INDIVIDUAL ORANGE AND CHOCOLATE CHEESECAKES



Individual Orange and Chocolate Cheesecakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

1/3 cup finely crushed chocolate wafers
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar, plus 2 tablespoons
1 orange, zested
1 egg
Butter, for greasing

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
  • In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
  • Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

More about "chocolate orange cheesecake food"

TERRY’S DOUBLE-CHOCOLATE ORANGE CHEESECAKE RECIPE ...
terrys-double-chocolate-orange-cheesecake image
Add the cooled cream mixture, then the melted chocolate and whisk briefly, until smooth. Spread evenly in the tin, wiping around the top edge to …
From sainsburysmagazine.co.uk
5/5 (433)
Category Dessert
Servings 12
Total Time 6 hrs 45 mins
  • Line the base and sides of an ungreased deep, 20cm diameter loose-based round tin with baking paper (secure the paper in place with a paperclip) and clear a space in your fridge
  • For the base, bash the bourbon biscuits to crumbs with a rolling pin (putting them inside a sturdy food bag cuts down on the mess) or pulse in a food processor. Melt the butter and sugar together in a pan, then mix well with the crumbs. Press into the base of the tin and chill while you make the filling.
  • Soak the gelatine sheets in a bowl of cold water. Zest the orange and reserve half the zest, covered, for decorating. Put the other half in a small pan with 2 tablespoons of squeezed orange juice, the sugar and half the cream. Heat gently until just steaming. Remove from the heat then squeeze the excess water from the gelatine sheets and add them to the hot cream. Stir through, then mix with the rest of the cream in a jug and cool to room temperature.
  • Set aside 12 of the best chocolate-orange segments for decoration. Roughly chop the rest and place in a heatproof bowl with the dark chocolate and leave to melt over a pan of barely simmering water for 10-15 minutes. Take the bowl off the heat; it will still look lumpy but just give it a quick whisk and it will become smooth. Leave to cool.


CHOCOLATE ORANGE CHEESECAKE - GOOD HOUSEKEEPING
chocolate-orange-cheesecake-good-housekeeping image
Take off the heat when melted and set aside to cool for 10min. In a separate large bowl, whisk together the cream cheese and sugar until smooth …
From goodhousekeeping.com
Servings 10
Total Time 1 hr 25 mins
Estimated Reading Time 3 mins
  • Lightly grease the base and sides of a 20.5cm (8in) round springform tin, then line with baking parchment.


NO-BAKE TERRY'S CHOCOLATE ORANGE CHEESECAKE! - JANE'S ...
no-bake-terrys-chocolate-orange-cheesecake-janes image
Good morning, I would like to say thank you for excellent recipes i love naking these cakes during spare time for the family, During the summer …
From janespatisserie.com
4.9/5 (31)
Total Time 20 mins
Category Dessert
Calories 528 per serving
  • Melt the butter in the microwave on short bursts on in a small pan over a medium heat until fully melted.
  • Melt the 300g of Chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.


CHOCOLATE ORANGE CHEESECAKE | METRO
chocolate-orange-cheesecake-metro image
Place the orange juice in a saucepan and gently bring to the boil. Add the chopped chocolate, remove from the heat and stir until completely melted. …
From metro.ca
Servings 8
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CHOCOLATE ORANGE CHEESECAKE - GHIRARDELLI
chocolate-orange-cheesecake-ghirardelli image
Chocolate Orange Cheesecake. Preheat oven to 325°F. Combine cookies and butter with a fork. Press into bottom of a 9-inch spring-form pan and slightly up the sides. Bake 15 minutes.ÂÂ Cool. Melt 1 ½ cups chocolate chips at 30-second …
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NO BAKE CHOCOLATE ORANGE CHEESECAKE - YUMMIEST FOOD
no-bake-chocolate-orange-cheesecake-yummiest-food image
To make cheesecake filling: Melt 10 ounces bittersweet chocolate and set aside to cool. In a medium bowl, mix cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip heavy cream until soft peaks …
From yummiestfood.com


CHOCOLATE ORANGE CHEESECAKE - THE EASIEST NO BAKE RECIPE!
This Chocolate Orange Cheesecake uses whipped double cream, icing sugar, cream cheese and melted chocolate oranges. When the cheesecake is set, decorate with …
From tamingtwins.com
4.1/5 (105)
Total Time 30 mins
Category Dessert
Calories 469 per serving
  • Crush the biscuits until they look like lumpy sand. (I do mine in a food processor because I'm lazy!)
  • Gently melt the 2 Terry's Chocolate Oranges in a glass bowl over a pan of boiling water. Stir until smooth and then put to one side and allow to cool for 5 minutes while you get on with the next step.
  • Combine the whipped double cream, cream cheese, icing sugar, lemon juice and orange essence (if using). Fold in gently until fully combined. Add the cooled melted Chocolate Oranges and stir thoroughly.


CHOCOLATE ORANGE CHEESECAKE - TERRY'S CHOCOLATE ORANGE ...

From delish.com
Category Dessert
Total Time 35 mins
  • Line the base and sides of a 20.5cm (8”) round springform cake tin with baking parchment.
  • Make the base: whiz the biscuits in a food processor until they resemble breadcrumbs (alternatively put them in a sealed plastic bag and crush them with a rolling pin).
  • Melt the chocolate orange slowly in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water.
  • Beat together the cream cheese, icing sugar until smooth. Add double cream and continue to beat until smooth and fully combined.
  • Tip the melted chocolate into the cream cheese mixture, folding to combine and marble, then tip into the tin and spread to level. Chill for at least 6 hours.
  • Set aside 12 Chocolate Orange Minis then melt the remainder in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water.
  • Remove the cheesecake from the tin and peel away parchment. Dot the melted chocolate over the cake and create swirls with the back of a teaspoon. Sprinkle the orange zest over the cake then decorate the edge with 12 piped cream swirls each topped with a Chocolate Orange Mini.


CHOCOLATE ORANGE CHEESECAKE - CHARLOTTE'S LIVELY KITCHEN
Set aside to cool. Beat together the cream cheese (50g) and caster sugar (25g). In a different bowl whisk the double cream (30ml) until it forms soft peaks. Slowly add the melted …
From charlotteslivelykitchen.com
4.9/5 (8)
Total Time 30 mins
Category Dessert
Calories 561 per serving
  • Line the base of an 18cm round loose-bottomed tin with greaseproof paper or a reusable baking liner.
  • Melt the milk chocolate (175g). I melt mine in a saucepan over a very low heat, but you can also use a bain marie or the microwave in 20-second bursts if you prefer. Set aside to cool.
  • Remove the cheesecake from the fridge. Fit a piping bag with a large star nozzle. Add the white chocolate orange cheesecake mixture into the piping bag. Pipe 8 swirls around the edge of the cheesecake.


VEGAN CHOCOLATE ORANGE CHEESECAKE - ADDICTED TO DATES
Meanwhile, to make the crust add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Line the bottom and sides of a 7.5 or 8" …
From addictedtodates.com
4.8/5 (12)
Total Time 3 hrs 40 mins
Category Dessert
Calories 324 per serving
  • Add the freshly squeezed orange juice to a saucepan and bring to a simmer over a medium heat. Continue to simmer for about 10-20 minutes until the mixture has reduced to 150ml. Once reduced, transfer the liquid to a heat resistant jar and it in a cold water bath to bring the orange reduction to room temperature.
  • Meanwhile, to make the crust add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Line the bottom and sides of a 7" cake tin with removable base with some parchment paper. Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.
  • For the filling, melt the chocolate over a bain-marie (double boiler). Add the orange juice reduction, melted chocolate, silken tofu, vegan cream cheese, cacao powder, vanilla extract and orange zest to a high speed blender and blend until smooth and creamy.
  • Transfer the filling into the cake tin using a spatula to smooth is out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).


VEGAN CHOCOLATE ORANGE CHEESECAKE (NO-BAKE) - WHOLEFOOD ...
This No-Bake Vegan Chocolate Orange Cheesecake is dairy-free, gluten-free and oil-free.Combining some rich intense chocolate flavours with some tangy orange flavours- it’s …
From wholefoodsoulfoodkitchen.com
5/5 (1)
Total Time 4 hrs 20 mins
Category Dessert
Calories 392 per serving
  • Start by grinding your buckwheat grouts. Put them into a food processor (or high speed blender) and blend until coarsley ground.
  • Drain cashews and put them, together with all the other ingredients into your food processor and blend until smooth.
  • Heat a saucepan over low heat and add dark chocolate and coconut cream, while constantly stirring with a whisk.


EASTER CHOCOLATE ORANGE CHEESECAKE! - JANE'S PATISSERIE
Melt the chocolate orange until smooth. I do this in the microwave! Leave to cool for at least five minutes. Mix together the full fat soft cream cheese and icing sugar until …
From janespatisserie.com
5/5 (3)
Total Time 6 hrs 40 mins
Category Dessert
Calories 528 per serving
  • Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the melted butter, and mix until it is combined well.
  • Melt the chocolate orange until smooth. I do this in the microwave! Leave to cool for at least five minutes.


CHOCOLATE ORANGE CHEESECAKE RECIPE - BBC FOOD

From bbc.co.uk
Servings 8-10
Category Cakes And Baking
  • Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in spring form tin with buttered baking paper.
  • Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or until firm.
  • Melt the chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then leave to cool slightly.
  • In a large mixing bowl, whisk the cream cheese with the sugar until smooth. Add the eggs, soured cream and cornflour, and whisk again to bring everything together.
  • Carefully pour the mixture into the tin on top of the biscuit base, place on a solid baking tray and bake on the middle shelf of the oven for about 50 minutes, or until the edges of the cheesecake are firm and the middle is just set.
  • To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer.


NO BAKE CHOCOLATE ORANGE CHEESECAKE - CRUMBS AND CORKSCREWS
Instructions. Make the biscuit base - Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the …
From crumbscorkscrews.com
5/5 (4)
Total Time 6 hrs 45 mins
Category Dessert
Calories 485 per serving
  • Make the biscuit base - Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
  • Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges. Chill in the fridge for at least 1 hour.
  • Make the cheesecake filling - Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
  • Using a stand mixer with the paddle attachment, beat the icing sugar, cream cheese and double cream together. Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk.


ORANGE CHOCOLATE CHEESECAKE RECIPE (VIDEO) - TATYANAS ...
This chocolate orange cheesecake is packed with so much incredible flavor! Chocolate: I add semi-sweet chocolate, cocoa powder and coffee to the batter, making the …
From tatyanaseverydayfood.com
Reviews 6
Calories 600 per serving
Category Dessert
  • Preheat the oven to 325F. Double wrap the bottom of a 9-inch spring form pan with aluminum foil. Prepare a large baking sheet for the water bath; the spring form pan needs to fit comfortably.
  • Prepare the chocolate crust first. Place the crackers into a food processor and pulse for a few minutes, until the cookies are broken down into crumbs. Add the melted butter and pulse again until the crumbs are well coated. Press the crumbs into the bottom of the spring form pan, creating a firm crust.
  • For the chocolate batter: place the softened cream cheese and ricotta cheese into a large mixing bowl. Mix on medium-high speed, scraping down the sides of the bowl often, for 5 to 6 minutes, until the mixture is creamy. Next, add the melted chocolate, cocoa, vanilla, and sugar. Combine the instant coffee and boiling water in a small ramekin, then add to the batter. Beat on medium speed for a few minutes, until the mixture is uniform.
  • Add the eggs, one at a time, and mix for a few seconds after each addition. Add the orange marmalade, orange oil and orange zest. Mix for about a minute, just until all ingredients are well combined.


NO-BAKE KETO CHOCOLATE ORANGE CHEESECAKE (GLUTEN, GRAIN ...
This amazing chocolate orange cheesecake is set in a crumbly chocolate crust and has a filling that is to-die-for! Think rich, creamy chocolate infused with blood orange zest …
From escapefromgrains.com
5/5 (2)
Category Sweet Treats
Cuisine American
Total Time 50 mins
  • With a mixer, mix cream cheese, almond butter, coconut cream, orange extract & zest, cocoa powder, and powdered sugar substitute. Mix until filling is creamy and ingredients are thoroughly mixed.


CHOCOLATE ORANGE CHEESECAKE - GOOD HOUSEKEEPING
In a large bowl, whisk together all filling ingredients, except egg whites, until smooth. Whisk egg whites in a separate bowl until soft peak stage. Use a large metal spoon …
From goodhousekeeping.com
Servings 8
Estimated Reading Time 2 mins
Category Dessert
Total Time 1 hr


CHOCOLATE ORANGE CHEESECAKE - EASY DESSERT WITH RICH ...
Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon. Place the base in the fridge for 1 hour to set. For the Cheesecake Filling: …
From greedygourmet.com
Reviews 1
Estimated Reading Time 7 mins
Servings 12
Total Time 1 hr 5 mins
  • Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.


CHOCOLATE ORANGE CHEESECAKE - SHADES OF CINNAMON
Beat the cream cheese in an electric beater until smooth, and add the sifted icing sugar. Add the cream and beat until just combined. Beat in the gelatine mixture. Divide into 2 bowls and add the melted chocolate and hazelnut spread to one bowl. Add the orange rind, juice (and liquor if using ) to the second bowl.
From shadesofcinnamon.com
4/5 (1)
Category Chocolate, Dessert
Servings 10
Total Time 30 mins


CHOCOLATE ORANGE CHEESECAKE | AMERICAN RECIPES | GOODTOKNOW
Stir in the crushed biscuits. Tip into a 20cm loose-bottomed flan tin or dish and press into an even layer. Chill in the refrigerator until firm. For the filling, put the butter, chocolate pieces, cocoa and Cointreau or brandy into a heatproof bowl. Sit the bowl over a saucepan of simmering water and allow to melt, stirring occasionally to blend.
From goodto.com
3.8/5 (35)
Total Time 3 hrs 50 mins
Category Dessert
Calories 497 per serving


CHOCOLATE ORANGE CHEESECAKE - SUPERGOLDEN BAKES
MAKE THE CHEESECAKE FILLING. Break up the chocolate orange bar into small pieces (or use Terry’s Chocolate Orange segments). Add to a bowl together with the golden syrup and set the bowl over a small saucepan of simmering water. Don’t allow the bottom of the bowl to come in contact with the water. This is called the double boiler method (or ...
From supergoldenbakes.com
Cuisine American
Total Time 9 hrs
Category Dessert
Calories 622 per serving


HOMEMADE CHOCOLATE ORANGE CHEESECAKE - FEELS LIKE HOME™
The results? I LOVED this cheesecake, and everyone else did too. Chocolate and orange are two of my favorite flavors, and this was a heavenly combination. How to Make a Chocolate Orange Cheesecake. Preheat the oven to 350º F. Begin to boil a large pot of water for the water bath. Make the crust.
From feelslikehomeblog.com
5/5 (1)
Category Dessert
Cuisine American
Total Time 2 hrs 5 mins


CHOCOLATE ORANGE CHEESECAKE - FLOURING KITCHEN
This chocolate orange cheesecake is ultra creamy, chocolatey, and zesty. It has an oreo crust and is topped with a creamy chocolate ganache, candied orange slices, and Terry’s chocolate orange wedges. The recipe has everything you need to know to make a perfect creamy and rich baked cheesecake. It's the perfect make ahead cake for the holidays!
From flouringkitchen.com
Cuisine American
Category Baking, Cake, Cheesecake, Dessert
Servings 12
Total Time 1 hr 30 mins


ORANGE CHOCOLATE CHEESECAKE | BAKE TO THE ROOTS
Place in the fridge until needed. 2. Preheat the oven to 320°F (160°C). Add the cream cheese, mascarpone, and sour cream for the filling to a large bowl and mix to combine. Add the sugar, vanilla extract, and orange zest and …
From baketotheroots.de
Cuisine America
Category Cheesecake
Servings 1
Total Time 6 hrs


CHOCOLATE ORANGE CHEESECAKE - KEEP CALM AND EAT ICE CREAM
Chocolate and orange is one of those flavor combinations that's a match made in heaven. The richness of the chocolate is offset by the wonderful fresh tang of the orange. This orange chocolate cheesecake recipe is a little different. For a start there's a buttery chocolate orange base made with chocolate-flavored cookies. I use chocolate ripple ...
From keep-calm-and-eat-ice-cream.com
Ratings 2
Category Afternoon Tea, Dessert, Morning Tea, Snack
Cuisine Austalian
Total Time 4 hrs 30 mins


TERRY’S CHOCOLATE ORANGE CHEESECAKE | RECIPE | KITCHEN STORIES
225 g Terry’s chocolate orange; Melt 160g of the chocolate in a microwave for 30 seconds or over a pan of simmering hot water. Step 6/7. Stir the melted chocolate into the whipped cream and then add this to philadelphia and Icing and whisk. Step 7/7. With the rest of the chocolate add it on the top to make a pattern or grate the chocolate on top.
From kitchenstories.com
5/5 (1)
Category Dessert
Servings 8
Total Time 1 hr 10 mins


CHOCOLATE ORANGE CHEESECAKE | COMMUNITY RECIPES | NIGELLA ...
Chocolate Orange Cheesecake is a community recipe submitted by letsindulge and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Oil and line a 20cm loose bottom cake tin about 9cm deep. Pre heat your oven to 200C and put a full kettle on to boil. To make the crust put the butter, biscuits and orange zest in a food …
From nigella.com


CHOCOLATE ORANGE CHEESECAKE - BBC GOOD FOOD MIDDLE EAST
Chocolate orange cheesecake. By Justine Pattison. This decadent, make-ahead dessert is perfect for a festive dinner party or buffet, with a zesty cream cheese filling and dark chocolate biscuit base . Prep:40 mins . Cook:1 hrs 15 mins . plus cooling and overnight chilling. Serves 10 ; More effort; Nutrition per serving. kcal 575. fat 43g. saturates 26g. carbs 33g. sugars 25g. fibre …
From bbcgoodfoodme.com


ROBINHOOD | CHOCOLATE ORANGE CHEESECAKE
Crust: Combine all ingredients in a medium bowl. Press into bottom and sides of 10" (25 cm) springform pan. Chill. Filling: Melt chocolate chips and butter in a medium saucepan, stirring until smoth. Set aside. Beat cream cheese and sugar until smooth in a separate medium bowl using an electric mixer on medium speed. Add eggs, one at a time until smooth. Stir in orange r
From robinhood.ca


EASY CHOCOLATE AND ORANGE CHEESECAKE | COMMUNITY RECIPES ...
Break the orange jelly squares and add the hot water and stir until the cubes are melted and place in a bowl of cold water to cool down. Whip the double cream until firm, then add the soft cream cheese and cocoa powder and mix well. Add the jelly liquid to the cheesecake filling and mix well. Take the biscuit base out of the fridge and spoon ...
From nigella.com


NO BAKE CHOCOLATE ORANGE CHEESECAKE - LOST IN FOOD
Press the mixture firmly onto the base of the tin using the back of a spoon to form the cheesecake base. Place the tin in the fridge to set and get on with making the filling. Place the cream cheese into a large bowl, add the icing sugar, orange liqueur, orange zest and the juice of 1 orange and mix to combine.
From lostinfood.co.uk


CHOCOLATE ORANGE CHEESECAKE | BAKING MAD
For the cheesecake filling: Melt the 300g of milk chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest. Step 5: Mix together the full-fat soft cheese, icing sugar and orange extract until combined. Step 6:
From bakingmad.com


KETO ORANGE CHEESECAKE - ALL INFORMATION ABOUT HEALTHY ...
So each slice of this Keto orange creamsicle cheesecake has just 4g net carbs. And it's a no bake cheesecake, so you can whip it up in no time. To make this treat, you'll need: Cream cheese, heavy whipping cream, powdered erythritol, sugar-free orange Jello, almond flour, butter, a brown sugar substitute and vanilla extract.
From therecipes.info


CARNATION® | CHOCOLATE ORANGE CHEESECAKE BARS
Recipes; Desserts; Share; Print; Chocolate Orange Cheesecake Bars. Ingredients. Directions. Nutritional Information. Ingredients. 2 cups 500 ml chocolate cookie or graham cracker crumbs . 1/2 cup 125 ml butter, melted . 1 1/4 cups 300 ml granulated sugar . 2 pkgs light cream cheese (8 oz/250 g each), softened . 3 eggs . 1/4 cup 50 ml Robin Hood® All-Purpose Flour . 1 can 354 …
From carnationmilk.ca


BLACKBERRY CHEESECAKE | COMMUNITY RECIPES | NIGELLA'S ...
Whip the double cream until firm, Put Gelatine leaves in cold sieved Blackberry for 10 mins then heat until gelatine has dissolved and add to cream cheese and add to the whipped cream. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula or metal spoon. Put it in the fridge for 3 hours or overnight.
From nigella.com


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