Chocolate-Orange Coeur a la Creme Cheesecake with Cherry Compote

1. 1

   Melt the chocolate and set it aside to cool.

2. 2

   In the bowl of an electric mixer set at medium speed, beat the cream cheese, sour cream and confectioners sugar for 2 minutes or until smooth.

3. 3

   Add the melted chocolate, orange peel and liqueur, if using, and beat for one minute or thoroughly blended.

4. 4

   Rinse 8 (6x6-inch) double-layer squares of cheesecloth under water and squeeze them to extract as much water as possible.

5. 5

   Line 8 (6-ounce) ramekins with the cheesecloth.

6. 6

   Divide the cheese mixture among the prepared ramekins and fold the cheesecloth over the tops.

7. 7

   Refrigerate overnight, about 10 hours.

8. 8

   To make the compote, combine the cherries, sugar and water and bring to a boil over high heat.

9. 9

   Reduce the heat to a simmer and cook for about 15 minutes or until cherries are very soft and the sauce is slightly thickened.

10. 10

    Cool completely, break the cherries up with a fork or with an immersion blender and refrigerate until ready to serve.

11. 11

    To serve, invert the ramekins on top of 8 dessert plates.

12. 12

    Remove the cheesecloth.

13. 13

    Spoon equal amounts of the cherry compote over each dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.