Chocolate Orange Cheesecake With Orange-Tangerine G

Name: Chocolate Orange Cheesecake With Orange-Tangerine Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For crust; 30 chocolate wafers, ground fine in a food processor (1 3/4 cups); 1/4 cup unsalted butter, melted; For filling; 1 1/2 lbs cream cheese, softened; 1 1/4 cups sugar; 1 cup sour cream, at room temperature; 2 tablespoons freshly grated orange zest (from about 4 navel oranges); 1/4 cup fresh orange juice; 2 tablespoons fresh orange juice; 2 tablespoons Grand Marnier or 2 tablespoons other orange-flavored liqueur; 1/2 teaspoon salt; 1/4 cup all-purpose flour; 4 large whole eggs; 1 large egg yolk; For glaze; 3/4 cup orange and tangerine marmalade (about 7 1/2 ounces)

Servings: persons

For crust
30 chocolate wafers, ground fine in a food processor (1 3/4 cups)
1/4 cup unsalted butter, melted
For filling
1 1/2 lbs cream cheese, softened
1 1/4 cups sugar
1 cup sour cream, at room temperature
2 tablespoons freshly grated orange zest (from about 4 navel oranges)
1/4 cup fresh orange juice
2 tablespoons fresh orange juice
2 tablespoons Grand Marnier or 2 tablespoons other orange-flavored liqueur
1/2 teaspoon salt
1/4 cup all-purpose flour
4 large whole eggs
1 large egg yolk
For glaze
3/4 cup orange and tangerine marmalade (about 7 1/2 ounces)

1
Crust:.
2
In a small bowl stir together wafer crumbs and butter until combined well. Pat crumb mixture onto bottom and 1 inch up side of a 9-inch springform pan and chill crust 30 minutes.
3
Filling:.
4
Preheat oven to 300u00b0F
5
In a bowl with an electric mixer beat cream cheese until light and fluffy. Beat in sugar gradually until mixture is combined well. Beat in sour cream, zest, orange juice, liqueur, salt, and flour. Beat in whole eggs and yolk, 1 at a time, beating well after each addition.
6
Wrap bottom and side of springform pan with three 14- by 12-inch pieces of foil, 1 at a time, arranging each piece in a different position to make sure foil is at least 1 1/2 inches up side all around. Put pan in a large baking dish and pour filling into crust. Put dish in middle of oven and with a measuring cup slowly add enough water to it to reach 1/4 inch up side of springform pan, being careful not to let any water inside foil. (Cooling in water bath prevents cheesecake surface from cracking.)
7
Bake cheesecake 1 hour 15 minutes, or until edges are just set but middle still trembles slightly. Turn off oven and let cheesecake stand 1 hour (cheesecake will continue to set as it stands). Remove dish from oven carefully and transfer cheesecake in pan to a rack to cool completely. Remove foil and chill cheesecake, covered loosely, 6 hours or overnight.
8
Glaze:.
9
In a small saucepan melt marmalade over moderate heat, stirring, and cool to warm.
10
Remove side of springform pan and spread marmalade evenly on top of cheesecake. Chill cheesecake 2 hours (glaze will soften if served at room temperature).

5381

kcal

Calories

326

Fat

539

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For crust, 30 chocolate wafers, ground fine in a food processor (1 3/4 cups), 1/4 cup unsalted butter, melted, For filling, and more.

Yes, Chocolate Orange Cheesecake With Orange-Tangerine Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Orange Cheesecake With Orange-Tangerine Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions