ORANGE CHOCOLATE SWIRL CHEESECAKE
A majestic orange flavored cheesecake swirled with chocolate goodness. Orange liqueur may be substituted for the orange juice in equal amounts. These cheesecake not only looks fabulous, but the flavor will send you to cheesecake heaven.
Provided by Eloise Liberty
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
- Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
- In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
- Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 36.2 g, Cholesterol 152.7 mg, Fat 30.8 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 18 g, Sodium 294.8 mg, Sugar 29.2 g
ORANGE VANILLA SWIRL CHEESECAKE
Make and share this Orange Vanilla Swirl Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- To prepare crust, combine graham cracker crumbs and sugar in a bowl. Melt butter and stir thoroughly into crumb mixture.
- Lightly grease a 9-inch springform pan with butter. Press crumbs into bottom of the springform pan, working them up the sides if desired (a 1-cup measuring cup works well for this).
- Bake crust at 325 degrees for 15-20 minutes. Cool completely.*.
- Begin making the cheesecake filling by placing softened cream cheese into a large bowl. Mix sugar and corn starch in a bowl and then add to cream cheese; stir until smooth. (You can also use an electric mixer on the lowest speed, but doing so will add extra air into the cheesecake and increase the chance of cracking during baking.).
- Crack 4 eggs into a bowl; add eggs one at a time to the filling mixture and stir, scaping down the sides after adding each egg.
- Mix in sour cream.
- Place two cups of cream cheese mixture into a second bowl.
- In the original bowl, stir in vanilla and set aside.**.
- In the second bowl, add 2 egg yolks, orange extract, orange zest, and the food colorings, and stir.
- Using a 1-cup measure, pour mixtures into the center of the springform pan by alternating white and orange filling. (To create a "perfect" swirl, pour batter directly into the middle of the pan. Each additional pouring will form a new circle inside the last.).
- If desired: When finished pouring fillings into the pan, very slightly swirl the top of the cake with a knife to achieve a gentle marbling effect.
- Place into preheated oven (325 degrees) and bake for 80-90 minutes or until almost set. Sides should be set with a slight rippling effect at the center of the cake (the cake will completely set as it cools and is refrigerated).
- Remove from oven and place on a cooling rack. After about 30-60 minutes you can remove the outside of the springform; you may need to run a knife around the edge of the cheese cake to loosen the sides before removing the springform.
- After cooled, place uncovered cheesecake in the refrigerator for 6 hours or overnight before serving. Slice into 12-16 slices.
Nutrition Facts : Calories 651.7, Fat 54.5, SaturatedFat 33.4, Cholesterol 234.8, Sodium 482.5, Carbohydrate 29.4, Fiber 0.3, Sugar 21, Protein 12.6
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