Chocolate Orange Cheesecake
Chocolate Orange Cheesecake
Yield: 1 9" cake
  • 1 3/4 cup(s) 60% Cacao Bittersweet Chocolate Chips
  • 6 ounce(s) shortbread cookies, crushed
  • 1/4 cup(s) butter, melted
  • 16 ounce(s) cream cheese (for filling)
  • 1 3/4 cup(s) sugar (for filling)
  • 1/3 cup(s) orange juice concentrate (for filling)
  • 3 large eggs (for filling)
  • 1 1/2 cup(s) sour cream (for topping)
  • 6 tablespoon(s) sugar (for topping)
  • 2 tablespoon(s) orange juice concentrate (for topping)
  • Convert to metric

Directions
Crust: Preheat oven to 325°F. Combine cookies and butter with a fork. Press into bottom of a 9-inch springform pan and slightly up the sides. Bake 15 minutes. Cool.

Filling: Melt 1 ½ cups chocolate chips at 30-second intervals, stirring after every 30 seconds until melted. Cool. Beat cream cheese and 1-3/4 cups sugar until smooth. Add 1-1/2 cups chocolate chips, 1/3 cup orange juice, and eggs, one at a time. Pour into crust, and bake 50 minutes. Cool 10 minutes.

Topping: Mix sour cream, 6 tablespoons sugar and 2 tablespoons orange juice concentrate together. Spread over cake. Drizzle remaining 1/4 cup melted chocolate chips over. Bake 5 minutes. Turn off heat, and cool in the oven with the door slightly open for 30 minutes. Place in refrigerator overnight.

Products used in this recipe:
©2009 Ghirardelli Chocolate Company

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