Orange-Chocolate Cheesecake

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Submitted by GodsMullet

I made this for dessert along with the golubki (, however, I figured that there would be a bunch of people who may enjoy this dessert that might get scared off by cabbage, so I'm putting this in its own thread.




Crush the cookies into small crumbs.


Combine with the butter and mix until the crumbs get moist. Press the crumbs down in a pie pan (for a more traditional cheesecake, use a spring-form pan; however a deep pie pan will work as well).


Bake the crust at 325 for about 15 minutes, or until the crust is nice and brown. While the crust cools a bit, heat the chocolate on LOW heat until it melts. Once it starts to melt add 1/2 of the orange juice and continually stir it until its fully melted.

Mix 3/4 cup sugar and the cream cheese together - you can use a mixer for this, however I am without one so here's the mixerless way to do it: Run your hands under hot water for about 45 seconds, and quickly pat dry. Start squeezing the cream cheese together, in a similar fashion that one would go about squeezing boobies. Once it starts getting soft and easy to mix, take a whisk and aggressively mix it for about 3 minutes.

Add the melted chocolate, and whisk for another three minutes. Mix in the rest of the OJ, the rind, and 2 tsp of extract. At this point take about 1/2 cup of the filling out and place in the fridge. Finally add your eggs (one at a time) to the filling.


Pour the filling in the pie crust and bake at 325F for 30 to 40 minutes. You want the center to be set (take a toothpick and stick it, if it comes out clean, its done).


Let cool for at least 6 hours (overnight is preferable).

Mix together the heavy cream and remainder of the sugar and extract. Keep whisking until the cream is set (like cool whip); about 10 to 15 minutes. Spread the topping evenly onto the cake.


Take that 1/2 cup filling I had you save and put it in a pastry bag (to make a really quick pastry bag, just take one of those veggie bags from the produce dept of a grocery store, fill it with the mixture, and cut 1/16in off the corner) and using a regular tip, pipe the topping across the top of the cake in parallel lines. Garnish and serve.


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