Chocolate-Orange Cheesecake

Chocolate-Orange Cheesecake Recipe
Notes: This cake tastes unbelievably rich, creamy, and fudgy. Garnish with mint leaves and orange slices.

Yield:

Makes 12 servings

Recipe from

Sunset

Nutritional Information

Calories 209
Caloriesfromfat 25 %
Protein 10 g
Fat 5.8 g
Satfat 2.9 g
Carbohydrate 32 g
Fiber 0.0 g
Sodium 356 mg
Cholesterol 43 mg

Ingredients

2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter or margarine
1 carton (1 lb.; about 1 3/4 cups) small-curd low-fat cottage cheese
1 package (8 oz.) nonfat cream cheese
2 large eggs
2 large egg whites
1 cup sugar
3/4 cup alkaline-treated cocoa
1/4 cup orange-flavor liqueur or orange juice
2 teaspoons grated orange peel
1/3 cup chopped semisweet chocolate

Preparation

1. Combine crumbs and melted butter. Pat evenly over bottom and about 1/2 inch up side of a removable-rim 9-inch cheesecake or cake pan (at least 1 3/4 in. deep).

2. Bake in a 350° oven until crust is slightly toasted, 10 to 12 minutes.

3. Meanwhile, in a blender or food processor, whirl cottage cheese, cream cheese, eggs, and egg whites until very smooth.

4. In a large bowl, mix sugar and cocoa. Add cheese mixture, liqueur, and orange peel.

5. Heat chocolate in a microwave-safe bowl in a microwave oven at full power in 5-second intervals until soft. Stir until smooth, then scrape into cheese mixture. Beat with a mixer until smoothly blended. Pour into hot or cool crust.

6. Bake in a 350° oven until center barely jiggles when cake is gently shaken, 40 to 45 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days.

7. Remove pan rim and cut cake into wedges.

Note:

April 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note