26 March 2014

Chocolate Orange Cheesecake

Few weeks ago I received my first Degustabox at home and since the moment I open the box I knew already I was going to do something with one of the two bars of the Lindt chocolate, the problem was to not eat them straight away! I love the black chocolate but I specially I love it with the orange touch, so I decided to use the Lindt Orange Intense and what better to make a cheesecake? If you have a look to my index recipe you will see I love cheesecakes and here is my chocolate orange version. This is specially for dark chocolate lovers and do not forget to make your cheescake in advance, a good cheescake is definitely better prepared one day in advance, let is set and cool down at least 6 hours before serving.

Chocolate Orange Cheesecake
for the crust:
180 g cookie
60 g melted butter

for the filling:
200 g Orange Intense Lindt Chocolate
100 ml orange juice and the zest of the orange
400 g cream cheese
125 g sour cream or also posible greek iogurt
75 g white sugar (I use caster sugar)
2 large eggs
20 g flour
cocoa powder for decorating

Preheat the oven to 160º and prepare a loose-bottomed tin of 20 cm.
Crush the cookies in a food processor or in a plastic bag, seal the bag and crush them with a rolling pin. Mix together with the melted butter with a fork until well incorporated. Place this mixture in the greased tin and press with the bag of a spoon. Keep it in the fridge to set while we do the filling.

Put the orange juice into a saucepan on a low heat and to the boil. Break up the chocolate and mix into the orange juice once starts boiling. Stir constantly until completly melted. Set aside and allow to cool down.

Mix the sugar,the cheese cream and the sour cream in a large bowl, using an spatula and a hand whisk, until smooth Add the chocolate mixture and the orange zest. Beat the egges in a small bowl apart, add them to the mixture and finally mix in the flour, do not overmix.

Pour filling into the tin. Bake for 40 minutes it should feel firm to the touch with a slight wobble in the center. Allow the cheesecake to cool down at room temperature in the tin and on a wire rack and place it in the fridge to set for at least 6 hours or preferably overnight.

Unmold before serving. Top with cocoa powder.
To prevent the top from cracking, be careful not to overmix the batter and do not open the oven during the baking. 

If you want to receive your box at home and have a monthly surprise do not hesitate to contact Degustabox and ask for your box, you will enjoy of a large selection or products and you can make such a nice recipes as this cheesecake.

Have a nice week  

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