Ingredients for Chocolate Orange Cheesecake With Orange Tangerine Glaze
- Chocolate Wafers
- Unsalted Butter
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 1 cup sour cream
- Orange Zest
- Fresh Orange Juice
- Grand Marnier
- pinch of salt
- All Purpose Flour
- Eggs
- Egg Yolk
- 1 cup orange marmalade (or a combination of orange and tangerine marmalade)
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How to Make Chocolate Orange Cheesecake With Orange Tangerine Glaze
- **Crust:**
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter in a medium bowl. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Chill for at least 30 minutes.
- **Filling:**
- In a large bowl, beat 3 (8 ounce) packages cream cheese with an electric mixer until smooth and creamy.
- Gradually beat in 1 ½ cups granulated sugar until fully incorporated.
- Beat in 1 cup sour cream, 2 teaspoons orange zest, ¼ cup freshly squeezed orange juice, 2 tablespoons Grand Marnier (or orange liqueur), and a pinch of salt.
- In a separate bowl, whisk together 2 tablespoons all-purpose flour and 3 large eggs plus 1 large egg yolk.
- Gradually add the egg mixture to the cream cheese mixture, beating on low speed until just combined. Do not overmix.
- Wrap the bottom and sides of the springform pan tightly with three overlapping layers of heavy-duty aluminum foil, extending the foil at least 1 ½ inches up the sides. This prevents water from seeping in during baking.
- Place the springform pan in a large roasting pan. Pour the cheesecake filling into the prepared crust.
- Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the springform pan.
- Bake in a preheated oven at 300°F (150°C) for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Carefully remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, remove the foil and chill the cheesecake, loosely covered, for at least 6 hours or overnight.
- **Glaze:**
- In a small saucepan, gently melt 1 cup orange marmalade (or a combination of orange and tangerine marmalade) over low heat, stirring until smooth. Let cool to warm.
- Remove the sides of the springform pan. Spread the warm marmalade glaze evenly over the top of the chilled cheesecake.
- Chill the glazed cheesecake for at least 2 hours before serving. (Optional: Drizzle with melted chocolate ganache before serving).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
152g
Fat
93g
Carbs
16g
