CHOCOLATE ORANGE CHEESECAKE RECIPE | BBC GOOD FOOD
This decadent, make-ahead dessert is perfect for a festive dinner party or buffet, with a zesty cream cheese filling and dark chocolate biscuit base
Provided by Justine Pattison
Categories Afternoon tea, Buffet, Dessert, Treat
Total Time 1 hours 55 minutes
Prep Time 40 minutes
Cook Time 1 hours 15 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Lightly grease and line a 20cm springform cake tin. To make the base, put the biscuits and butter in a food processor, pulse into fine crumbs, then tip into the tin. Spread evenly over the base and press down firmly with the back of a spoon. Put the tin in the freezer and leave to set for 30 mins.
- Put a large piece of foil (extra-wide foil if possible) on the work surface, or criss-cross two pieces of small foil. Place the cake tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Place in a medium-sized roasting tin.
- Heat oven to 180C/160C fan/gas 4. To make the filling, put the eggs and egg yolks in a food processor and blitz until well combined. Add the cheese, cream, sugar, orange zest and orange liqueur to the food processor and pulse until only just combined. Pour the cheesecake filling gently onto the chilled base.
- Add enough just-boiled water to the roasting tin to rise roughly 2cm up the sides. Carefully place the roasting tin in the centre of the oven and bake for about 1 hr 15 mins. The cheesecake is ready when it is very lightly browned and only just set.
- Take out of the oven and sprinkle with the grated chocolate. Leave to cool in the water bath for 15 mins. Lift the cake tin from the water and leave to cool for a further 1 hr. Cover with cling film and chill the cheesecake overnight before serving.
- To serve, run a round-bladed knife around the cheesecake and carefully release it from the tin. Using a palette knife, slide the cheesecake onto a flat serving plate or cake stand and cut into wedges to serve.
Nutrition Facts : Calories 575 calories, FatContent 43 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 25 grams sugar, ProteinContent 10 grams protein, SodiumContent 0.8 milligram of sodium
NO-BAKE ORANGE CHEESECAKE RECIPE | BBC GOOD FOOD
This is an easy cheesecake for kids to prepare with just a little supervision – they'll love smashing up the biscuits for the base.
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Total Time 25 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
- Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
- Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
- Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
- Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).
Nutrition Facts : Calories 630 calories, FatContent 47 grams fat, SaturatedFatContent 27 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 2 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.32 milligram of sodium
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CHOCOLATE ORANGE CHEESECAKE - TERRY'S CHOCOLATE ... - DELISH
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Total Time 35 minutes
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- Line the base and sides of a 20.5cm (8”) round springform cake tin with baking parchment. Make the base: whiz the biscuits in a food processor until they resemble breadcrumbs (alternatively put them in a sealed plastic bag and crush them with a rolling pin). Mix in melted butter, then press the mixture firmly into the base of the tin with the back of a spoon. Chill. Melt the chocolate orange slowly in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water. Allow to cool for a couple of mins. Beat together the cream cheese, icing sugar until smooth. Add double cream and continue to beat until smooth and fully combined. Tip the melted chocolate into the cream cheese mixture, folding to combine and marble, then tip into the tin and spread to level. Chill for at least 6 hours. Set aside 12 Chocolate Orange Minis then melt the remainder in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water. Allow to cool slightly for a few mins. Whip the cream and icing sugar to stiff peak. Remove the cheesecake from the tin and peel away parchment. Dot the melted chocolate over the cake and create swirls with the back of a teaspoon. Sprinkle the orange zest over the cake then decorate the edge with 12 piped cream swirls each topped with a Chocolate Orange Mini. Chill immediately to set. When ready to serve, slice into 12 equal portions
ORANGE CHEESECAKE RECIPE - PILLSBURY.COM
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Reviews 5
Total Time 5 hours 25 minutes
Calories 300 per serving
- In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.
ORANGE CHEESECAKE BREAKFAST ROLLS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 15 minutes
Calories 284 calories per serving
- In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x7-in. rectangle. Spread half the filling to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake rolls for 25-30 minutes or until golden brown. Combine confectioners' sugar, orange juice and zest; drizzle over warm rolls. Refrigerate leftovers.
CHOCOLATE ORANGE CHEESECAKE RECIPE - BBC FOOD
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Reviews 4.8
- To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving.
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- To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan’s base and use a large metal spatula to transfer the cheesecake to a serving platter.
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