Mandarin Chocolate Cheesecake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Another wonderful Philly Cheesecake! Prep time does NOT reflect overnight chill time. Ingredients:
1 cup chocolate wafer crumbs |
3 tablespoons melted butter |
3 (250 g) packages philadelphia cream cheese, at room temp |
3/4 cup granulated sugar |
3 tablespoons flour |
3 eggs, at room temperature |
1/4 cup orange juice |
3 tablespoons orange liqueur |
1 tablespoon grated orange rind |
1/2 cup whipping cream |
4 ounces bakers semisweet chocolate, chopped |
1 (11 ounce) can mandarin orange segments, drained and patted dry |
2 ounces bakers semisweet chocolate, melted |
chocolate curls |
Directions:
1. Preheat oven to 325 degrees.
2. Crust-combine the chocolate wafer crumbs and butter and mix well.
3. Press into the bottom of a 9 inch springform pan.
4. Bake for 10 minutes.
5. Remove and cool on a wire rack.
6. Turn heat up to 350 degrees.
7. In a large bowl beat together the cream cheese, sugar and flour until smooth.
8. Beat in eggs, one at a time mixing well.
9. Mix in juice, liqueur and rind.
10. Pour over cooled crust and bake for 45 minutes or until center is just set.
11. Remove from oven, run a knife around the edge to loosen and let cool for 1 hour on a wire rack.
12. Place in fridge and let set overnight.
13. Next day bring cream to boil over low heat in a medium saucepan.
14. Stir in chocolate and remove from heat.
15. Stir until chocolate is melted and smooth.
16. Pour over cake and spread over sides or let it drizzle down the sides.
17. In a separate pan melt chocolate.
18. Dip dried mandarine segments half way into chocolate.
19. Let dry on waxed paper.
20. Arrange in circle on cake.
21. Pile on chocolate curls.
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