Ingredients for Chocolate Orange Cheesecake
- 1 ½ cups graham cracker crumbs
- 16 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- Orange Flavored Liqueur
- Orange Zest
- Semisweet Chocolate
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How to Make Chocolate Orange Cheesecake
- Preheat oven to 325°F (160°C).
- Lightly grease the bottom and sides of a 9-inch springform pan.
- Crush 1 ½ cups graham crackers into crumbs. Press crumbs onto the bottom and sides of the prepared pan.
- In a large bowl, beat 16 ounces cream cheese until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating well after each addition.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 2 tablespoons Grand Marnier or orange liqueur and 1 tablespoon finely grated orange zest.
- Beat for 2 minutes at medium speed, scraping down the sides of the bowl occasionally.
- Reserve 1 ½ cups of the batter in a separate bowl.
- Pour the remaining batter into the prepared pan.
- In the bowl with the reserved batter, gently melt 4 ounces of semi-sweet chocolate and stir until smooth.
- Drop spoonfuls of the chocolate batter onto the batter in the pan.
- Use a knife or toothpick to swirl the chocolate batter through the light batter to create a marble effect.
- Place a shallow pan half-full of water on the lower oven rack (for water bath).
- Place the cheesecake on the middle oven rack.
- Bake for 1 hour, or until the cheesecake is set. The center may still wobble slightly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Cool completely in the pan on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, carefully remove the sides of the springform pan.
- Drizzle with white chocolate sauce (recipe not included) before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
101g
Fat
87g
Carbs
9g
