What I had for dinner and other mundane aspects of my life.
Mandarine Chocolate Cheesecake
Posted 21st August 2009 at 08:39 PM by Jasminebed
Although I haven't made this one in a while, I currently have some Grandmarnier and am saving some for when it cools down enough to have my oven on again. I had to type the recipe out and thought I would share it with you.
Dipping the orange segments is a little fussy, but really adds to the presentation. If you do a dozen, nicely marks the servings.
Mandarin Chocolate Cheesecake (serves 12)
Crust:
1 cup chocolate wafer crumbs
3 tbsp butter, melted.
Combine crumbs and melted butter. Press into bottom of a 9" springform pan. Bake 10 minutes at 325.
Filling:
1 1/2 pounds cream cheese, softened (three eight oz bricks or 250g packages)
3/4 cup of sugar
3 tsp flour
3 eggs at room temperature
1/4 cup of orange juice
3 tbsp (1 1/2 oz) of orange liqueur (eg Grandmarnier, Triple Sec)
1 tbsp grated orange rind
Beat cream cheese, sugar and flouruntil fluffy. Add eggs one at a time until just blended. Mix in juice, liqueur and orange rind.
Pour over crust and bake at 350 for 45 minutes or centre is barely set.
Run sharp knife around edge of pan. Cool at room temperature. Refrigerate overnight, or at least 4-6 hours in fridge. Do not unmold yet.
Glaze
1/2 cup whipping cream or heavy cream
4 oz semi-sweet baking chocolate, chopped
Heat cream just to boiling. Stir in chocolate. If necessary, microwave in 10 second bursts until most of the chocolate is beginning to melt, stirring vigorously to finish melting.
Pour glaze over cake.
Garnish
Canned mandarine oranges
2 ozs semi-sweet baker's chocolate, melted.
Dry mandarine oranges well on paper towels. Dip orange segments half into melted chocolate, and let dry on waxed paper. Decorate cake with them. You may also add whipped cream rosettes if desired.
TIP:
Prepare orange segments before glazing the cake and put on before it sets so they stick.
Allow glazed cheesecake to cool before refrigerating. If you refrigerate before it cools, you may get a greyish "bloom" on the chocolate. This is just cocoa butter and does not affect taste or safety, but detracts from the appearance.
Unmold the cheesecake about 1 hour before serving (or just before you have dinner) and let sit at room temperature for best flavour.
Dipping the orange segments is a little fussy, but really adds to the presentation. If you do a dozen, nicely marks the servings.
Mandarin Chocolate Cheesecake (serves 12)
Crust:
1 cup chocolate wafer crumbs
3 tbsp butter, melted.
Combine crumbs and melted butter. Press into bottom of a 9" springform pan. Bake 10 minutes at 325.
Filling:
1 1/2 pounds cream cheese, softened (three eight oz bricks or 250g packages)
3/4 cup of sugar
3 tsp flour
3 eggs at room temperature
1/4 cup of orange juice
3 tbsp (1 1/2 oz) of orange liqueur (eg Grandmarnier, Triple Sec)
1 tbsp grated orange rind
Beat cream cheese, sugar and flouruntil fluffy. Add eggs one at a time until just blended. Mix in juice, liqueur and orange rind.
Pour over crust and bake at 350 for 45 minutes or centre is barely set.
Run sharp knife around edge of pan. Cool at room temperature. Refrigerate overnight, or at least 4-6 hours in fridge. Do not unmold yet.
Glaze
1/2 cup whipping cream or heavy cream
4 oz semi-sweet baking chocolate, chopped
Heat cream just to boiling. Stir in chocolate. If necessary, microwave in 10 second bursts until most of the chocolate is beginning to melt, stirring vigorously to finish melting.
Pour glaze over cake.
Garnish
Canned mandarine oranges
2 ozs semi-sweet baker's chocolate, melted.
Dry mandarine oranges well on paper towels. Dip orange segments half into melted chocolate, and let dry on waxed paper. Decorate cake with them. You may also add whipped cream rosettes if desired.
TIP:
Prepare orange segments before glazing the cake and put on before it sets so they stick.
Allow glazed cheesecake to cool before refrigerating. If you refrigerate before it cools, you may get a greyish "bloom" on the chocolate. This is just cocoa butter and does not affect taste or safety, but detracts from the appearance.
Unmold the cheesecake about 1 hour before serving (or just before you have dinner) and let sit at room temperature for best flavour.
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