Ingrédients pour Chocolate Orange Supreme Cheesecake
- Chocolate Wafer Crumbs
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) melted unsalted margarine
- 3 (8 ounce) packages cream cheese
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup melted semi-sweet chocolate chips
- ¼ cup orange liqueur
- 1 tablespoon finely grated orange peel
- 1 ½ cups graham cracker crumbs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Orange Supreme Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chocolate Orange Supreme Cheesecake
- Preheat oven to 325°F (160°C).
- Combine 1 ½ cups graham cracker crumbs, 1 teaspoon ground cinnamon, and ½ cup (1 stick) melted unsalted margarine. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- While crust bakes, beat 3 (8 ounce) packages cream cheese and 1 ¾ cups granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Add 4 large eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- Divide the batter into two bowls. In one bowl, gently fold in 1 cup melted semi-sweet chocolate chips.
- In the other bowl, gently stir in ¼ cup orange liqueur and 1 tablespoon finely grated orange peel.
- Pour the chocolate batter into the prepared crust.
- Pour the orange batter over the chocolate batter. Swirl gently with a knife to create a marbled effect (optional).
- Bake at 350°F (175°C) for 30 minutes.
- Reduce oven temperature to 325°F (160°C). Continue baking for an additional 30 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Carefully run a thin knife around the edge of the cheesecake to loosen it from the pan.
- Let cool completely on a wire rack before removing the springform pan rim.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
105g
Fat
110g
Carbs
10g
